Alright, I did not come up with the name. The sack of potatoes actually had these tiny potatoes labeled as “pee-wee”. I can not take credit for the cute name, but I certainly fell for the marketing ploy in the store !!!
This recipe is a no-brainer, but I have learned that it is easy to mess it up. So after a few trials, I believe I have come up with the perfect recipe for roasted potatoes
2 cups of the tiny potatoes, sliced length-wise
2 Tbsp of olive oil
3/4 tsp of salt
1/4 tsp of pepper
1 Tbsp of fresh chopped parsley (you can omit this)
Preheat oven to 400F
Slice the potatoes lengthwise. Mix them with salt, pepper and olive oil.
Take a dark metal pan–this is important, you need good heat conduction and line it with tin foil.
Empty the potatoes on to the lined baking sheet along with every last little bit of the oil-salt-pepper mixture. You will need the oil for the potatoes to get golden and crispy.
Arrange the potatoes cut-side down–this step is important. You want the cut-side to turn golden brown. Dumping the potatoes in a pile (like I used in the past) will steam the potatoes and only a few pieces will crisp up. You will note in the picture below, I accidentally started adding the parsley. I had to stop myself, not that it would ruin the potatoes, it’s just that fresh parsley tastes better as a garnish.
Bake for 15 minutes. After 15 minutes, the potatoes will be tender but they will not be browned. At this point, you can continue to roast the potatoes for an additional 10 minutes at 400F. For my particular oven/sheet pan combination, I found that reducing the temperature to 375F and cooking the potatoes for an additional 15 minutes is ideal.
At the end of the cook-time, pull the potatoes out and let them rest for a full minute. This will make it easier for you to lift the potatoes off of the tin foil.
Sprinkle with parsley (and additional salt if you want some more) and serve. These are wonderful as finger food appetizers, but they taste best with a nice piece of juicy steak!