Although this recipe will work with any high quality waxy potato, the surprising shock of color from the purple potatoes adds a fun element to the dish. Serve alongside chicken, lamb or pork for dinner, or with eggs for breakfast or brunch. Serves 4 – 6 as a side dish.
- 10 – 16 small organic purple potatoes (about 2 - 3 potatoes per person)
- 6 organic garlic cloves
- 1 organic lime
- 2 tablespoons fresh chopped rosemary
- ¼ cup LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Mince or grate the garlic cloves.
Cut the lime in half.
Bring the potatoes to boil in a large pot of salted water. Cook until fork tender, about 12 – 20 minutes. (Test frequently, as the size of the potatoes will greatly effect the cooking time.)
Preheat the oven to 450°F.
In a small saucepan, warm the oil with the minced garlic.
Transfer the potatoes to a foil lined rimmed baking sheet or sheet pan. Using a potato masher or wooden spoon, mash the potatoes slightly to flatten them.
Pour the warmed oil over the potatoes, sprinkle with the fresh rosemary, and dust with salt and pepper.
Bake for 15 – 20 minutes, until browned and lightly crispy, flipping the potatoes once. Squeeze the fresh lime juice onto the potatoes, and serve right away.