lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, June 24, 2015

Rosemary Fingerling Potatoes

Rosemary Fingerling Potatoes
Miss F is standing strong with her potato aversion. She will always opt for a different side dish, even if French fries are a choice, they get passed over. I do not understand her at all. I picked up a bag of fingerling potatoes at the grocer since they were on sale. I have eaten them out at restaurants many times, but I have actually never prepared them at home. They couldn't be easier and they were fantastic. I adapted the recipe from my mom's rosemary roasted potatoes recipe, which is quite a standby for me. Even though it turns out, my mom's recipe actually uses dill and parmesan cheese. I am not sure how I changed it so much, but I did and it stuck.  I will have to make her original version sometime soon while there is still fresh dill in the garden.
Rosemary Fingerling Potatoes

1 pound fingerling potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
1 clove garlic, minced
½ teaspoon salt

Preheat the oven to 425 degrees. Slice the potatoes in half lengthwise. Place the potatoes in a 9x13 glass baking dish. Whisk together the oil, rosemary, garlic and salt; pour over the potatoes and toss well, making sure to coat all the potato halves fully. Roast in the oven for 30 minutes. Serve hot.
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1 comment:

Delia said...

Her potato aversion is like Cooper's bean aversion. I just don't get it. But I do love fingerling potatoes!

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