Herb Roasted Fingerling Potatoes
There is really no easier side dish than herb roasted fingerling potatoes. Brush, wipe or rinse off the potatoes and place in a hot oven to cook alongside a main course like beef, pork or chicken — voila! every thing is done at once.
For years I’ve been picking over the displays of new potatoes to find the smallest ones – without having to pay the silly prices for the “baby potatoes” essentially the same thing but for some reason prices twice as much per pound! What’s up with that?
This week I happened upon a display of organic fingerlings potatoes at a local farm stand we shop. They were priced right so I bought a pound with this dish in mind. If you can find fingerlings – try them – but red, new potatoes or Yukon golds work just as well. It you can only find larger potatoes you may want to cut into smaller pieces for quicker cooking. ~ ML
- 1 lb fingerlings potatoes
- 2 Tbsp olive oil
- 2 Tbsp chopped Rosemary
- ¼ cup chopped flat leaf parsley
- ½ tsp salt
- Preheat oven to 425°F
- Combine all ingredients in a large bowl
- Spread the potatoes in a single layer on a baking sheet
- Cook until tender about 25 minutes
I used Rosemary but fresh thyme, sage, or a combination would also work.