Recipe: Roasted fingerling potatoes with herbs

Roast herb fingerling potatoes November 1, 2013. (Mike Hensen/QMI Agency)

Roast herb fingerling potatoes November 1, 2013. (Mike Hensen/QMI Agency)

Jill Wilcox, Special to QMI Agency

, Last Updated: 2:56 PM ET

Another bowl of regular old potatoes again? Hardly.

Like many categories of food, there’s a lot more variety for the home cook to choose from in the potato realm now.

It seems not that long ago, we had baking potatoes, “new” potatoes in season and table potatoes as our main choices.

Now, there are oodles of varieties to choose from, especially if you shop at local farmers’ markets. On a recent visit I counted no less than a dozen different varieties.

One particular spud that has won rave reviews around our family table is the fingerling. These long thin potatoes look like gnarly fingers, and they have a texture and flavour unlike any other potato.

Our favourite way to serve them is to roast them in the oven with a few chopped herbs. The following recipe will work with just about any kind of potato. Roasting time may vary depending on the size of your potatoes.

Roasted Fingerling Potatoes with Herbs

Ingredients:

  • 4 cups (1 L) of fingerling potatoes
  • 2 tbsp. (25 ml) olive oil
  • 1 tbsp. (15 ml) chopped rosemary
  • 1 tbsp. (15 ml) chopped sage
  • 2 cloves garlic minced
  • salt and pepper

Directions:

1. Preheat oven to 400F. (200C).

2. Wash and scrub the potatoes to get rid of any soil. Dry with paper towels and place in a bowl.

3. Add the olive oil, rosemary, sage and garlic to the potatoes. Sprinkle lightly with salt. Toss well.

4. Transfer to a baking sheet or shallow roasting pan, making sure the potatoes are in one layer.

5. Roast in the oven for 25-30 minutes or until the potatoes are tender. (Test by piercing a potato with a paring knife). Season with freshly cracked pepper and serve.

(Serves 6)


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