I tend to not focus on side dishes and prefer to devote my time and energy to the main part of the meal. So often, my side dishes are just plain veggies,brown rice, couscous, you get the idea. But when I am craving some potatoes I think they are one of the simplest items to prepare with just a little work. Take these Roasted Fingerling Potatoes. There is only a handful of ingredients, a small amount of prep time, a toss in the oven, and they’re done. I like to cut the larger ones in half so the skins get a little crispy. They taste wonderful and look perfect next to many meals. Serve with roasted chicken, a grilled steak, anything!
Overall rating – 5 stars
Roasted Fingerling Potatoes
2-3 pounds of fingerling potatoes, rinsed and peel of any bad spots
2-3 sprigs of fresh rosemary
sea salt, freshly ground pepper, extra virgin olive oil
Rinse and pat dry potatoes. Cut in half bigger ones and throw all in large mixing bowl. Rinse and dry rosemary and remove sprigs and chop into smaller pieces. Toss into bowl with potatoes. Add salt, pepper and olive oil to bowl. I use about 1/4 to 1/3 cup of olive oil. Mix all ingredients together and place on roasting sheet. Place in oven at 400 for about 20 – 25 minutes until knife goes softly through a larger potato.