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.
I wish I'd taken a photo! It was delicious and the skin was nice and tender with seeds just the right size. I was worried it was picked too early but it seemed perfect! 
But today, I made a slushy with one. Oh wow it's very sweet ...as sweet as those artificially colored 7-11 ones, I would surmise, but mine is made with our frozen strawberries -- oh so YUM! 
), added mushrooms, salt and pepper and one of my little jalapenos, then a whole bunch of fresh basil, like more than a cup. Added in the chopped up stems of my rainbow chard. After all that was tender, put in six cups of fresh picked kale and chard (kale first because it takes more cooking), adding a cup or so of the water the pasta was cooking in. Once that was tender, I put in two pints of fresh picked chopped tomatoes and cooked just until the tomatoes started to soften. 
