German Butterball Potatoes until a 3 lb bag was given to us in our CSA box. They sort of tare sort of a combination of the best traits of a russet and yukon. The potatoes are small and firm, with a russeted skin and a beautifully golden flesh. These little discoveries keep me eagerly awaiting my new box of veggies week after week. We are going to be so crushed when winter rolls around...
The recipe is my own
3 lbs German Butterball Potatoes, washed and quartered
2 Tbsp olive oil
1 bulb green garlic
3 Tbsp fresh rosemary, finely minced
1 tsp salt
1/2 tsp pepper
Preheat the oven to 400.
Toss the potatoes with remaining ingredients until well coated. Layer in a 9 x 13 inch baking pan. Bake uncovered for 1 hour, or until potatoes are tender and lightly browned, stirring once.
After trying these lovely little potatoes, I may be ruined from russets, reds and yukons ever again. These roasted potatoes were creamy, but still firm. The color was so incredibly golden. And the flesh slightly sweet. Garlic and rosemary are a favorite roasting combination of mine, but many an herb or spice blend would work.