One of the best things about summer in New England, is the Farmer’s Markets with their beautiful and fresh local produce. Both of the markets I frequent have other interesting items as well, like Grillo’s pickles, Bob’s turkey salad, pipping hot Kettle Corn, breads, jams and mustards, dried herbs and even an ice cream truck. You can also shop for a variety of cheeses, flowers and coffee beans…the options are unlimited! Check out your local Farmer’s market, they are active in Massachusetts until the end of October.
I recently bought some red skinned potatoes and made this dish, but you could use yukon gold potatoes as well. It’s simple and makes a great side dish.
Garlicky Roasted Potatoes
- 1 1/2 pounds red skin or yukon gold potatoes, scrubbed not peeled and cut lengthwise into wedges
- 1/4 cup olive oil
- 4 garlic cloves, minced or 1 teaspoon garlic powder
- 2 tablespoons chopped fresh rosemary or thyme
- Sea salt and freshly ground pepper to taste
Pre-heat the oven to 400 degrees.
Place the potato wedges on a baking sheet (with sides) and toss the olive oil, garlic, fresh herbs, salt and pepper. Spread in one layer and roast for 25 to 30 minutes, until they are tender and golden brown and slightly crisp on the outside. Serve warm or at room temperature. Serves 4 to 6
Source: Fresh Every Day Cookbook