I needed a side dish, something with a Spanish flare, to pair with a fish dish and a white wine from Rioja. I happened to have some baby potatoes.
When I say Baby Potatoes, I mean really small. These were about an inch to and inch and a half round. No need to cut them, just rinse and roast. They were a blend of white, red and purple potatoes which meant they all cooked a little differently. I liked that some ended up a little firmer than others, adding interest to the dish.
If you do end up with larger potatoes, you might want to halve or quarter them.
We used lemon juice and whole cloves of garlic to roast them, then tossed them with a mixture of lemon zest, parsley, and olive oil and we minced the roasted garlic to add to the dressing.