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 fire bet 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.
- 1.5 pounds fingerling potatoes
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 teaspoons fresh chopped rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Heat the oven to 400 degrees F.
Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, you can cut them in half.
Add the olive oil, minced garlic, rosemary, salt and pepper.
Toss the potatoes making sure to coat them well with the herbs and oil.
Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
Serve at once garnished with more fresh rosemary and a drizzle of olive oil.