True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new potatoes haven't converted to starch, they have a crispy texture and thin skin, which means they cook quickly. Keep an eye out for them in your produce section or at your local farmer's market from late spring through early summer.
1 pound prepared bread dough
1/3 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 pound small white new potatoes, boiled and cooled
1/2 cup heavy cream
1/4 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1 teaspoon fresh rosemary leaves, or 1/2 tsp. dried
How to Make It
Knead 1 Tbsp. olive oil into dough, cover with a towel, and let rest 10 minutes. Roll out dough on a lightly floured surface to a 16-by-11-inch rectangle. Transfer to a large, shallow baking sheet.
Cook onion and garlic in 1 Tbsp. oil in a medium skillet over medium heat, stirring, until soft, for about 7 minutes. Let cool, then scatter over dough.
Preheat oven to 425°. Peel and thinly slice potatoes. Arrange in an even layer on dough. Drizzle cream and 2 Tbsp. oil over top. Then sprinkle on 2 Tbsp. Parmesan, salt, crushed red pepper and black pepper.
Bake for 25 minutes, sprinkle rosemary on top and bake for 10 minutes more. Top with remaining 1 Tbsp. and 1 tsp. oil and 2 Tbsp. Parmesan. Serve hot.
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