Have you ever seen those funny-looking, elongated, slightly knobby fingerling potatoes at the grocery store? Next time you do, buy a few pounds of them. This super simple recipe is an excellent way to use this root vegetable. All you do is scatter the clean potatoes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until tender. For a little extra color, sprinkle the roasted potatoes with some chopped fresh parsley. And there you have it…a perfect side dish for chicken, beef or pork!
Note: This recipe originally called for crushed garlic but it turned into charred little bits in the high oven heat. Burnt garlic doesn’t do anything for me so I wiped it off the potatoes and scratched it off the recipe.
Roasted Fingerling Potatoes
– adapted from a foodnetwork.com recipe
2 pounds small fingerling potatoes
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
chopped fresh parsley for garnish (optional)
Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.