I know what you're thinking—yes, potatoes are a nightshade. And yes, I am allergic to potatoes. But the Man isn't, and occasionally (when I'm feeling particularly sweet) I cook things just for him that I don't eat myself, like Garlic and Herb Chicken Thighs, and potatoes.
The story goes as follows: I needed to make a test batch of my Simple Green Beans for a magazine photo shoot, and wanted to use the green beans for dinner. I went to Guido's Fresh Marketplace in Great Barrington to do my grocery shopping, which is always a great excuse to buy fresh fish. Salmon and green beans are a great pairing, and potatoes and salmon are the best of friends, so dinner was a no brainer. (It's like a dinner related logic problem! If A then B...) Plus, it would be a rare nightshade treat for the Man (ah the little things...).
I used Honey Golds, but feel free to use fingerlings, baby red potatoes, or any type of new potato.
ROSEMARY ROAST POTATOES
1.5 lbs baby potatoes
2 tablespoons rosemary, minced
4 cloves garlic, minced
extra virgin olive oil
sea salt and freshly ground black pepper
Preheat the oven to 350 degrees. Cut the potatoes in half (quarter the extra large ones) and add them to a large glass Pyrex baking dish. Toss them with a good splash of olive oil. Add the rosemary and garlic, and toss again. Finally, sprinkle with sea salt and freshly ground black pepper, and toss again.
Place the potatoes in the oven, and roast for about an hour. When they're ready, they should be tender and slightly crisp.