We had these for lunch yesterday. Looking at the picture, I'm thinking they don't look all that appetizing, but I didn't want to roast them until crispy with crust. In fact, I was half thinking of steaming them because I wanted to preserve the tender goodness of new potatoes. In the end, I coated them in EVOO, freshly clipped Rosemary, smashed outer clove of an elephant garlic, Pink Himalayan seasalt. And freshly ground black peppers, some butter cut into bits, and chopped oyster mushrooms. Put on a parchment lined sheet then folded excess parchment over the corners and all around, leaving open middle. So they semi-steamed. 425 for 30 minutes.
i tried to get family to tell me which one tasted the best so I can narrow down the varieties to grow, but they said they ALL tasted great.
