Roast them with figs and thyme, fry them in garlic, or pair them with lamb: spring's baby potatoes are good for all sorts of dishes.
Roasted Potatoes with Lemon Olive Oil
Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.
Roasted Potatoes with Lavender
Potatoes take on a floral, earthy note when they’re tossed with dried lavender before roasting.
Moroccan Potato Salad
Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.
Potatoes Roasted with Saffron
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »
Roasted Potatoes
Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Salade Niçoise
A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.
Boiled Potatoes With Dill (Kartupeli ar Dillēm)
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »
Trenette al Pesto
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »
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