Look at these cute little teeny tiny potatoes! I didn’t mean to end up at Trader Joe’s last Monday, but I forgot about the TJ’s in Chelsea and happened upon it during a non-food-related errand.
In the evening, I washed and roasted these teeny-tinies with some garlic, olive oil, and salt until they were crispy and soft. We had some good sourdough bread, and I guess I was planning to round out the meal with some cooked vegetables, but everyone was hungry. So instead we sat down to eat these potatoes (with ketchup for the kids, and mango pickle for the adults), bread to dip in the garlicy olive oil, and some avocado I scrounged up and sliced.
I have a tendency to get fussy about dinner, to insist that there’s something green, something else that provides protein, something with fiber. I worry about the oil and the salt and the sugar. But last week I was mulling over some of the Q&A from the October 2 Food Issue of the NY Times Magazine, particularly Sam Sifton’s bit about family dinner, and in particular this, which choked me up a bit:
“Who knows if any of it will make our children smarter or keep them safe from illness or delinquency? The point of our faith is not the future but the present. We are simply together when we so often are not, enjoying domestic comfort and good food and the feeling that everything is going to be all right, if only for the moment.”
Family dinner became a Thing to Do for our Kids in the past few years, like piano lessons and probiotics and outdoor play. But have you ever sat and enjoyed a random dinner with two 5-year-olds who think bread dipped in olive oil is the biggest treat ever? That experience in itself is the point. It’s so defeating always to be thinking of the payoff for these moments that should be enjoyable in their own right. And I think it’s much more kind to ourselves and our children to enjoy each other for our own sakes, and not for who we’ll be once we grow up more!
Needless to say, I don’t have a picture of those roasted teeny-tiny potatoes. But I hope you can imagine how delicious and warm they were for an early-fall mean. What’s your favorite — or best accidental — family meal dinner?
Roasted Teeny-Tiny Potatoes
- About 1 pound of small potatoes — like the ones pictured above, or fingerling potatoes.
- 2 tablespoons olive oil
- 3-4 cloves of garlic, sliced thinly
- salt and pepper, to taste
Preheat the oven to 375.
While the oven heats up, scrub the tiny potatoes. Leave the skins on.
Toss the potatoes with the sliced garlic and the olive oil. Bake in the oven for 20-30 minutes, depending on their size, stirring a few times as they cook.
Roasted potatoes are great with anything. . . . or just by themselves!