If you are lucky enough to find these itsy bitsy potatoes, buy them immediately! I found them at the amazing San Francisco Ferry Building Farmer’s Market. Brad thought I should buy larger potatoes, but who could resist these little guys? They are not even the size of golf balls! If you roast them whole – as I did – they are a perfect appetizer to dip in any assortment of sauces. However if you cannot wait, they are perfect dredged around in the olive oil & seasonings left in the roasting pan.

This recipe isn’t really inventive at all, but I just had to highlight these vegetable gems! Honestly you could slice larger potatoes and roast in the same way, but individual packages such as these little munchkins always seem to taste better!

Ingredients:

• 1 bag of teensy potatoes
• 1-2 t. fresh rosemary
• 1-2 t. olive oil
• salt & pepper

1. Preheat the oven to 400.
2. Toss the potatoes with all other ingredients. Place in a roomy roasting pan. Cook until soft and creamy inside, about 30 minutes.
3. Try to wait to let them cool before biting in – else you risk burning your poor tongue!