I know I keep mentioning Trader Joe's, but seriously, have you been? Because it's awesome. Last time I was there, I found some teeny tiny potatoes and ended up buying two bags. If ever there were potatoes that begged to be roasted, these were them.

They're the size of those grape tomatoes...which are about the size of large...grapes. Some of the potatoes were a little bit larger, so I cut them in half in an effort to get everything to be around the same size. All they really need before going in the oven is a generous sprinkle of salt and pepper and maybe a little garlic powder. Yes...garlic powder. I know you want to add raw garlic here...but unless you're going to use whole cloves, I advise you to wait. If you start chopping up some garlic and just chuck it in there and then throw everything in the oven, those itty bitty tiny bits of garlic and just going to burn to a crisp before the potatoes are done. Nobody wants a bunch of bitter burned garlic stuck to their roasted potatoes.

So this is my solution (which I may have derived from an Alice Waters cookbook)...while those potatoes are in the oven, chop up (or use a garlic press) a clove of garlic or two (the finer the better) and toss it with the potatoes AFTER they come out of the oven! I find that the heat from the cooked potatoes mellows out the garlic so it's not overwhelmingly raw. You get that garlic flavor without having to worry about anything burning and turning bitter. I first tried this with roasted butternut squash, but I think it works for any sort of roasted veggie.

Easiest side dish ever, right? Or you know, you could just eat the potatoes for dinner (not that I did that or anything...)

Teeny Tiny Roasted Potatoes

1 lb Teeny tiny red or yellow potatoes
Salt
Pepper
Garlic Powder (I didn't measure - maybe1/2 tsp? 1 tsp?)
1-2 TBSP Olive Oil

1-2 cloves of Garlic

Preheat oven to 425 degrees. Wash and dry potatoes. If any potatoes are exceptionally large, cut them in half to make them roughly the same size as the other potatoes. Toss raw potatoes in olive oil, salt, pepper, and garlic powder.

Place potatoes on a heavy cookie sheet and roast in the oven for 20-25 minutes. Check on them every so often and shake up the pan or move them around a but with a spatula.

While potatoes are roasting mince garlic (or use a garlic press). Put the garlic in a bowl large enough to hold the cooked potatoes. When potatoes are done, add to the bowl with garlic and toss together. Add more salt and pepper if needed and serve!

Serves 2-3 as a side dish (or 1 as a main dish)