Garlic Roasted Potatoes with Dill

Patata, potato.  Right here begins the unveiling of the differences that reside within America’s favorite veggie. But I’m not just talking about how the spuds’ given name rolls off your tongue.  We all know which option most people would pick on that one.  I’m not referring to whether french fries taste better in the deep fryer or the oven either. Or whether to go with sweets vs. yukons, or any other variety preferences.

When I say differences, I’m referring those within the straight up, standard whites.  The differences between “new potatoes” vs. old.  Come late spring/early summer, and it’s about the only time you’ll find me consistently eating the white spuds.  Why? It’s the time for the first harvest of potatoes, known as “new potatoes,” AKA the best friggin’ potatoes you’ll eat all year.

How beautiful are these? So naturally pink!

New potatoes provide a flavor of their own, bringing a slightly sweet earthiness to the table.  This is in comparison to plain old potatoes you can get any time of the year that instead act as a rather bland canvas, not generating much flavor except the skin that covers them.  While this makes them a good candidate to be dressed up by any number of ingredients, I want to taste the potato too.  And the best way to do that is to get your hands on the yields of the early harvests, which as I mentioned before, are referred to as “new potatoes.”

New potatoes are sent to the market directly after being dug.  This means there’s not as much time for their sugars to be converted into starches = sweeter potato for you.  Their skin also tends to be thinner and more tender, since it was given less time to develop.  This too is good for you because the skin is where the majority of the fiber, vitamins and nutrients rest, meaning you should keep that colorful outer outfit on your potatoes when cooking!

While the recipe below keeps it simple, making it ideal for new potatoes, it will work on potatoes purchased at any time of the year.  The dill acts to compliment the sweetness drawn out of the spuds from the olive oil.  And the garlic will add a boost of flavor too.  But if you can, test this one out now while potatoes are at their best!