Fingerling potatoes were on sale at the grocery store the other day and I couldn’t resist buying some. I always feeling like they are the fancy aunt of the potato family. I’m not sure why more restaurants don’t serve more of them.
I like a simply prepared potato, so I went with Martha Stewart’s roasted fingerlings recipe.
- 1 1/2 pounds of fingerlings scrubbed
- 2 teaspoons coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 tablespoon olive oil
Preheat oven to 400F. Cut larger fingerlings in half and leave the smaller potatoes whole so that they cook evenly.
In a small bowl, combine the rosemary, thyme, salt and pepper.
In a larger bowl, drizzle potatoes with oil. Toss to cover evenly. Then toss with seasonings. Once evenly coated, spread in a single layer on a baking sheet.
Roast in oven for 30 minutes for until potatoes are tender when pierced with a fork.
These had a delicious flavor from the seasoning, but were way too salty. I would cut the salt in half and use a fine sea salt instead of coarse. The benefit of using the coarse was it was very easy to scrape the excess salt. The fingerlings would make a very complimentary side dish to most cuts of meat.