Aug 6 2015

Herb Roasted Baby Potatoes

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Crispy skinned potatoes with pillowy soft insides make these the best herb roasted baby potatoes!

Potatoes are one of those things I can eat for and or with breakfast, as a snack, stuffed for lunch, as a side dish, or late night-2-am-just-got-in-from-the-bar munchies. Yeah, I know… I love taters. Potatoes, to me, are the easiest-go to vegetables. They are one of, if not thee, most versatile foods out there. I honestly can’t think of a way that I’ve had them or made them that I didn’t love ’em.

Now if you’re like me, there are those days when you can easily figure out the main dish for dinner but you struggle for a side dish. Yes, even I struggle with it.

You see when you have a blog like mine and millions of loyal TKW Family members it’s often difficult to come up with something new and dazzling; something never is seen before. And it’s in those times where I find myself reverting back to my childhood; to those dishes, Mom would make. This is one of those dishes.

You all know my story – grew up super poor, didn’t have my first pair of brand new jeans till high school, never had a new bike, etc… but what we did have was love, respect, and integrity. And it was with those things that we learned to make something out of nothing.

We grew our vegetables and fruits and yet if someone needed help or food, my parents were the first ones to give what little they had to put a smile on someone else’s face.

So let’s backtrack to the day of my making this dish. I had been gone for another week for work leaving Mr. Fantabulous apparently “not enough real food in the fridge so he was forced to eat peanut butter sandwiches for 2 days” or so he says.

Feeling guilty I decided to make him something special…but what? Thankfully Mama Fantabulous was at our house that morning so I drug her out shopping with me. As we strolled through Sam’s club I spied this GORGEOUS package of beef tenderloin fillets that were “on clearance”. BONUS!

I say that because man that stuff is uber expensive. Now granted it’s worth it but I’m not paying $25+ a pound for it. I have bought it for special occasions but it kills me to spend that much on a cow. LOL

HOWEVER, I was able to pick up two 5 pound packages for $30 total. I know, right?! SCORE!

When I got home, we all got sidetracked and I ended up making something else. Sunday morning, after I fed my baby his much-needed breakfast in bed and gave him all the snuggle time he wanted I decided to make the beef tenderloin that day.

Now making beef tenderloin honestly is embarrassingly easy (which I’ll show you in a future post). You can check a pan sear video of it here in the interim. So yeah, the making of it I had down pat. I already had the dessert made, Bruleed Banana Cake, but I needed a side to go with it. Since the tenderloin is more of a fancy-schmancy cut of meat (honestly it is one of the best cuts of meat from the cow) I wanted a more simplistic but elegant side dish.

As I rooted around in my pantries (BAHAHAHA I just typed that initially and typed ‘panties’ instead of pantries! I am sitting here DYING from laughing so hard!). Thank GOD for spell check and the grammar police this software has built-in! Could you imagine?! I would have died if I published it that way.

Okay yeah, I would have lost it from laughing (like I am now) but I would have been super embarrassed. Dear God, I’m so pretty at times! ANYWAY, as I was rooting around in my PANTRIES I saw a bag of baby new potatoes. Don’t you just love those little nuggets of tater awesomeness?

What are New Potatoes?

Did you know that New potatoes have thin, wispy skins and a crisp, waxy texture? They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut.

They are also sweeter because their sugar has not yet converted into starch. These are some of my most favorite potatoes.

Once I spied them I immediately thought of how Mom would make hers. Just some simple seasonings and oil, coat ’em, and bake them. Due to the skins being thinner, they tend to crisp up really well and get all crackly while the inside gets so tender to where they almost melt when you bite into them.

So if you want a simple but elegant side dish, definitely make these, however, you’ll want to make a double batch as you NEED these for leftovers. One of my favorite leftovers for these (and remember I rarely eat leftovers) is to cut them up and sauteed them before adding them to scrambled eggs. Plus if you want a killer pizza slice these in half and place your pizza as a topping with some bacon, cheddar, cooked steak or chicken, and chives. EPIC!