Friday, January 6, 2012

Roasted Baby Gold Potatoes w/ Smoked Pepper

For Christmas, my mother- and sister-in-law bought me and my husband tons of goodies from The Spice and Tea Exchange.  With Louis in mind, they bought him things that would go well with grilling and smoking.  One of the things was smoked black peppercorns.  They smell so incredible!  I knew I had to do something uncomplicated to properly highlight the unique flavor.  This easy yet elegant side dish is perfectly cuisine and season neutral.  Dress these adorable little potatoes up with a lovely steak or seafood dinner or dress them down with a burger.

Roasted Baby Gold Potatoes w/ Smoked Pepper
10 baby gold potatoes ("2 bite" size)
2.5 Tbsp extra virgin olive oil
1/3 tsp sea salt
1/4 tsp crushed smoked black peppercorn (~8 peppercorns)*
pinch of thyme

   Toss potatoes with oil, salt, pepper, and thyme.
   Roast at 375 deg F for ~45 minutes, until skin is browned and flesh is tender.  Toss a couple times during cooking.
   Serves 2.

*No big deal if you don't have the smoked pepper.  Just use a nice, gourmet variety of peppercorns like a multi-color blend.  This dish is, after all, about the pepper as much as it is about the potatoes.

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