 | 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. |
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:
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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