Anyone who has been over to my house in the last few years for a party has probably had this potato salad.
Small red potatos or fingerling potatos (the ones i photographed were from the farmers market...look at this purple one....Grace would say "Mommy, look at that CRAZY potato")
Cut into small pieces and toss with olive oil, garlic or shallots, and salt and pepper. Sometimes I add dried rosemary in while they roast.
Bake in a hot (like 425 or so) oven until the edges are crispy and the potatos are soft.
Toss with fresh herbs, parmesan cheese, or just eat as is.
Serve warm, room temp or cold.
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