Creamer potatoes are potatoes that are harvested while they’re still young. I recently bought these apricot-sized potatoes at the farmers’ market. They were so cute, I couldn’t resist!
I roasted them whole with skins on and rubbed them in butter flavored with oregano flowers from our garden. The potatoes have a crisp-skin on the outside, while the inside is tender and moist. If you can’t find creamer potatoes, you can use Yukons that have been cut into quarters, but it’s not the same as having each bite wrapped in crispy potato skin. Mmmmmm.
1. Info for Roasted Creamer Potatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Roasted Creamer Potatoes
- 3 pounds Creamer potatoes
- 6 tablespoons unsalted butter, softened to room temperature
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1-½ teaspoons coarse salt
- 1-½ teaspoons basil & garlic blend
- 2-½ cups oregano flowers, tightly packed
- 1 teaspoon honey
- ¼ cup curly parsley
- 1 teaspoon black pepper, freshly ground
- For the oregano-flavored butter: Place the oregano flowers and the coarse salt in a mini-prep food processor (or regular food processor if you don’t have a mini). Use the fastest speed, then add the butter. Pulse until it becomes buttery and creamy. Add the basil & garlic blend, honey, 2 tablespoons parsley and olive oil. Pulse one more time.
- Par-boiling the potatoes (see tips): Wash the potatoes (no need to peel). Place them in a large pot. Fill it with cold water until the potatoes are barely covered. It’s important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). Cook for about 15 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Drain the potatoes thoroughly and let them cool a little. Cut the potatoes in half if some are bigger than the others. Once the potatoes are cool enough to handle and have dried (with no excess water), rub on the oregano-flavored butter. Toss well.
- Preheat oven to 425°F.
- Roasting the potatoes: Transfer the potatoes to a greased baking dish (for easy clean-up youu could line it with oiled heavy duty aluminum foil). Place into the hot oven and roast for about 40 minutes. When there’s a nice brown crust, your potatoes are ready! Remove from the oven. Garnish with the remaining parsley. Toss well.
- Serve warm with a steak or a roasted chicken.
- Bon appétit!