2 pounds mixed baby red and fingerling potatoes, scrubbed, larger ones cut in half
1 tablespoon fresh chopped thyme
1/8 cup olive oil
1/4 cup lemon juice
Salt and pepper
Preheat oven to 375°F.
In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.
1 c. carrot tops*, chopped
6 Tbs. extra virgin olive oil
1 lg. garlic clove or garlic scape, chopped fine 1⁄4 tsp. sea salt
3 Tbs. walnuts, toasted
1⁄4 c. Parmesan or Parmesan/Romano cheese
Mix all ingredients. Serve as pasta pesto, or on slices of fresh bread, with cracked black pepper.
*This can be made early in the season by snipping the carrots off the greens after thinning carrots in the garden and chopping, and using garlic scapes instead of garlic cloves.