The humble potato can be good for so many recipes. Bash it, mash it, boil it, foil it -see what I did there. It's probably the one ingredient that would make every Chopped contestant so very happy.
I love potatoes no matter how they're prepared, and It's a sure firebet that I'll be having some outrageously creamy, buttery mash when Thanksgiving comes along soon.
These little fingerling potatoes are best served roasted in a hot oven until they become shriveled and crispy on the outside, but perfectly soft in the middle. Rosemary is always a great herb to add flavor, and It's the only thing I can grow in my garden without tending to it in any way whatsoever.
You could also use sage, thyme or oregano. Did I mention how simple these tiny roast fingerling potatoes are to make.
Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. Bake in the oven at a fairly high heat and fill your house with a smell that even the kids will approve.
My daughter even asked for seconds at dinner and she's turning a little picky at age 9 (rolls eyes), and my little guy automatically gets seconds because, well...he just eats like a bear.
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