I love cute food. Anything mini always seems to catch my eye. In this case, it was fingerling potatoes. I mean, how can you say no to a cute bag of itty bitty potatoes? I know I can’t!
Of course, I didn’t want to make these itty bitty potatoes into mashed potatoes. Where’s the cuteness in that? Mashed potatoes are never cute. Then, I saw this recipe on The Novice Chef. Roasted fingerlings. Those would be cute, right? The recipe is so simple (just rosemary and garlic…that’s simple AND cheap), and the verdict? These are delicious! No joke.
Seriously, if your store has fingerlings, make these. You’ll be happy you did.
- 1 lb fingerling potatoes, halved (or quarter for the larger ones)
- 4 garlic cloves, crushed
- 3 sprigs of fresh rosemary, chopped
- sea salt and freshly ground black pepper
- 3-4 tablespoons olive oil
- water (for boiling)
- In a large stock pot, bring water and a dash of salt (enough to cover the potatoes) to a boil. Once boiling, add potatoes and boil for 8 minutes.
- Then drain potatoes in a colander and allow to dry (about 5 minutes). While the potatoes are still in the colander, toss them around a bit to ensure you got all the water out and to as Jamie says “fluff them up a bit”.
- Then combine potatoes, garlic, rosemary, salt, pepper, and olive oil in a roasting pan. Make sure the potatoes are well mixed in the seasonings and that the potatoes are spread out in a single layer.
- Cook at 400 degrees for about 35-45 minutes. Check them mid way through and stir them up a bit. You will know they are done once the edges are perfectly browned and crisp! Serve immediately!