Herbed fingerling potatoes
What do you do when you are given over 5 pounds of potatoes fresh from the farmer's market? You search the internet for creative ways to use them. I found a recipe by Melissa Rubel Jackson on the Food & Wine website that called for fingerling potatoes and fresh herbs, another item I have in abundance. My adaptation of her recipe has quickly become our favorite way of preparing potatoes.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheet |
| Ingredients |
|---|
| 1 pound fingerling potatoes, halved lengthwise |
| 1 tablespoon olive oil |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 1 tablespoon fresh rosemary, finely chopped |
| 1 tablespoon fresh thyme, finely chopped |
| 1 tablespoon fresh oregano, finely chopped |
| 1/2 teaspoon garlic salt |
| Instructions |
|---|
| • Preheat oven to 425º. Lightly oil your baking sheet. |
| • Toss the potatoes with the olive oil, salt, and pepper in a bowl. Save this bowl to use when the potatoes come out of the oven. |
| • Put the potatoes on the baking sheet cut side down. |
| • Bake for a total of 25 minutes. After 12 minutes, use a metal spatula to lift each potato to ensure that they are not sticking to the baking sheet. Do not turn the potatoes over. |
| • Meanwhile make the herbed mixture by combining the chopped herbs and garlic powder. Stir to combine. |
| • Put the potatoes back into the bowl you used before. Toss with the herbed mixture. Season and serve immediately. |
| Variations |
|---|
| • Use finely chopped garlic instead of the garlic powder. The garlic will not be cooked. |
| • Add lemon zest or lemon pepper to the herb mixture. |
| • Use any combination of fresh herbs - sage, parsley, cilantro, chives, etc. |
| Storage |
|---|
| • These are best eaten immediately. |
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