I was recently introduced to fingerling potatoes…what took so long? I have no idea! They are so delicious and fabulous. I could eat them like candy.
Oh wait…I do!
We went to the farmer’s market a few weeks ago and it seemed like everyone that was setup was selling these cute little fingerling potatoes. My husband was interested to see them because this was the first he really had seen them much too. Just like me, he had never even heard of them until recently either!
I have no idea what rock we were hiding under!
Fingerling Potatoes are fabulous used as a roasted side dish. I decided to oven roast mine; however, you could also toss them in a grill pan or cast iron skillet and heat them on the grill! That of course would be the best option during the summer time!
These can also be sliced down the middle lengthwise and then cooked or kept whole. When I made these I did a little of both just to test them out. The ones that were cut lengthwise had more of a ‘chip’ taste, which would probably be great for kids!
Also, it’s a good idea to remember that a few go a long way! These filled us up pretty quick!
This recipe is pretty standard with us for any type of roasted potatoes, it’s simple and all the ingredients I almost always have on hand!
Roasted Rosemary Fingerling Potatoes
- 2 Cups Fingerling Potatoes Approximately
- 1/4 Cup Olive Oil
- 1 Tbsp Dried Rosemary Leaves
- 1 Clove Garlic Crushed
- Ziploc Bag
Preheat oven to 400*.
In a Ziploc bag add the potatoes, olive oil, rosemary leaves, and garlic. Shake these up very well to get them nice and well coated.
Spray a cookie sheet or baking pan (make sure it has sides) with non stick cooking spray.
Evenly place the potatoes on the sheet then bake/roast them in the oven for about 40-45 minutes or until soft on the inside and crispy on the outside.
Note: You can also slice these lengthwise to get more of a 'chip' potato.
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