Red Bliss potatoes, which are grown in California, Minnesota, and the Dakotas, have a slightly different taste and texture than the Florida red potatoes. The skin is flakier and the flesh is white, harder, and contains less moisture. Red Bliss potatoes are available most of the year.
This is a recipe I have had in my recipe file for at least five or more years and, sadly, I never typed the source onto the recipe, so I regret I can't give credit.
Oven-Roasted Baby Bliss Potatoes
Serves 6 to 8
Eat these potatoes immediately after they come out of the oven. As they sit, they deflate and lose some of their wonderful texture. Another sprinkle of olive oil or butter and some freshly ground pepper make for a simple but delicious potato!
I also like to use baby Yukon Gold potatoes with this recipe. I've added chopped rosemary, garlic and other herbs and spices as the menu and mood dictates.
24 new potatoes about the size of a golf ball, cleaned
1/4 cup olive oil
1 tablespoon kosher salt
Preheat oven to 400F.
Place the potatoes in a bowl. Pour in the oil and toss to coat. Sprinkle with the salt and toss again to coat evenly. Place the potatoes on a cooling rack set inside a jelly roll pan (or large cookie sheet with sides) in the center of the preheated oven. Ready for the oven:
Roast for approximately 20-30 minutes or until tender. Roasting time depends on the diameter of the potatoes you’re using.
The potatoes are done when the skins puff slightly and the potatoes are very soft in the center.
The last time I made them, I added about 1/4 cup of Dijon mustard before I baked them...Mmmmmmm!
A little potato humor...
What do you call a baby potato? A small fry!
Why did the potato cross the road? He saw a fork up ahead.