Friday, May 20, 2011
I've been obsessed with these teeny fingerling potatoes ever since my sister-in-law served them up on Easter Sunday. They are, arguably, the best roasted potatoes I've ever eaten with their exquisitely crisp exterior and tender, fluffy middle. Spiked with a hint of fragrant rosemary and pungent garlic and sprinkled with a touch of sea salt, they taste like the best french fries ever--even my uber-picky thirteen-year-old loves these (admittedly with ketchup, but whatever. He's eating a whole food, for Heaven's sake!).
Potatoes like these used to be cast-offs, tossed in the rubbish heap (or given to the help) when potato fields were harvested. Now the secret's out and folks harvest potatoes early on purpose because they are so, so wonderful and tender. Sometimes they have wee fingerlings at the farmers' market. I've also seen them at Trader Joes and Whole Foods. Regular fingerlings work well too, but you'll need to cook them a little longer.
I tossed mine with spring garlic (the early harvest kind that you don't need to peel), olive oil, rosemary, thinly sliced lemon and sea salt. I cannot describe how amazing my house smelled. But trust me, it did.
I slice the leftovers in half, brown them in butter then serve them alongside scrambled eggs for breakfast. Mmmm.
Roasted Baby Fingerling Potatoes with Rosemary, Garlic and Lemon
Prep time: 5 minutes
Total time: 35 minutes
Yield: serves 4
1 pound tiny fingerling potatoes
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1/2 a lemon, cut into slivers
2 tablespoons olive oil
sea salt and pepper to taste
1. Heat oven to 450 degrees. Toss potatoes with garlic, rosemary, lemon and olive oil on a large sheet pan. Sprinkle with salt and pepper.
2. Bake for 30 minutes, or until potatoes are golden brown and crisp on the outside and are tender when pierced with a knife.
3. Taste for seasoning and serve immediately.