This is another simple tapas-inspired dish. Sort of a take on patatas bravas, which are potatoes baked in the oven with spices and then dredged with a spicy tomato/mayo based sauce. It is yummy and I could have just made the traditional recipe, but the thing is that sometimes a vegetable wants to speak for itself, and my new yellow baby potatoes were crying out “No sauce! Keep it simple.” They looked as if they had been harvested that afternoon, they were so fresh. So I kept it simple.
roasted baby potatoes with fresh sorrel leaves
15 new baby potatoes, cut in halves
2 cloves garlic, minced
Extra virgin olive oil
½ tbsp canola oil
Hand-full fresh sorrel leaves
Place potatoes in saucepan and barely cover with water. Bring to a boil and cook for 4 minutes. Drain.
Meanwhile, pre-heat oven to 500F.
Place potato halves on a baking sheet. Sprinkle with salt and pepper, and drizzle with canola oil, enough to slightly coat potatoes. Roast until golden, about 10 minutes. Remove from oven, pat dry to remove oil. Put hot potatoes in a bowl. Add garlic, olive oil, sorrel leaves and toss to combine. The leaves will wilt. Adjust salt and serve warm.