How can you go wrong? Walking around, colours, smells, flowers, friendly people?
Don't you find that the markets have the most courteous people ever!
I mean people all standing in awkward lines that run horizontal and a few people deep and you always get "oh, sorry, were you here first?" and even if you were you find yourself saying "oh, go ahead" and really meaning it!
I am anxiously awaiting Friday because it starts again and I already have my shopping list started.
One of my favorite things to pick up while I am there are mini potatoes.
I said one but I have so many really....alas, as the lover of all things carbs, potatoes are right up there.
By the way, I have growing some in a pot in the yard this year for the first time - EEEP so excited for them to be ready.
I wonder if they will yield enough for me for one meal?
Oven roasting or bbq packeting are two ways to create a great roasted potato.
But what really makes them is the seasoning.
I have quite a few pots of various herbs in the garden as well, two of them being parsley and basil.
I like to use fresh herbs when I can and this recipe is no exception.
I'm listening to: Maps - Yeah Yeah Yeahs One of my favorite tunes, check it out!
Herbed Roasted Mini Potatoes
20-30 mini potatoes
1 tbsp. or so of olive oil
3-4 cloves garlic, minced
1/4 c. chopped fresh parsley
1/4 c. chopped fresh basil
kosher salt and fresh cracked pepper to taste
In a bowl combine all the ingredients and toss to coat.
Place into a cast iron pan on the stove top and brown for about 10 minutes on medium-high heat.
Throw directly into a preheated oven at 350 for an additional 15-20 minutes or until tender.
Top with additional parsley and serve.