My children absolutely LOVE fingerling potatoes – these short, stubby fully mature potatoes can be picked up at the Farmers Market (or, a specialty grocery store).
Since we make the trip to the farmers market every week to pick up our CSA bag, the kids always add a few pounds of these to bring home because they taste like really thick, flavorful french fries.
Without the effort of french fries.
Fingerling potatoes are tossed with a few tablespoons of extra virgin olive oil, and spread on a greased baking sheet with garlic, fresh rosemary from our front yard and a drop of Thyme Vitality Essential Oil.
If you don’t have Thyme Vitality use a little fresh Thyme – the flavor is incredible and you will wonder why you haven’t had these sooner.
Fingerling potatoes make the perfect side to any dinner – once roasted, they taste like the perfect large french fry and don’t really require any additional sauce or seasoning.
Though if you have kids, they might just dip them in ketchup … just because that’s what kids usually do – right?
If you should have the opportunity to pick up fingerlings at your Farmer’s Market … do it! You won’t be disappointed!
Ingredients
- 2 lbs fingerling potatoes
- 3 sprigs rosemary
- 3 sprigs sage
- 2 sprigs fresh thyme (or, 2 drops Thyme Vitality Essential Oil)
- 5 cloves garlic, unpeeled
- 3 Tbsp extra virgin olive oil + additional for the pan
- salt/pepper, to taste
Instructions
- Preheat the oven to 475 degrees.
- Add the potatoes, rosemary, sage, thyme and garlic to a bowl and toss with olive oil - spread out on a greased baking sheet and sprinkle with salt and pepper.
- Place the pan in the preheated oven and reduce the heat to 425.
- Roast for 20 minutes until crisp on the outside.
Notes
(Recipe courtesy of Food Network|http://www.foodnetwork.com/recipes/tyler-florence/roasted-fingerling-potatoes-with-fresh-herbs-and-garlic-recipe4)
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