"Have you ever cooked fingerling potatoes? These oblong, finger-shaped potatoes are small and waxy. They have thin skins and firm, buttery flesh that almost reminds me of chestnuts. I love to make roasted fingerling potatoes for special occasions. With their unique shape and earthy, nutty taste, they feel a touch fancier than humble Yukon Golds or russets. With the holidays coming up, I thought it would be the perfect time to share my roasted fingerling potatoes recipe."
"Extra-virgin olive oil - I don't include oil measurements in most of my roasted vegetable recipes, but in this one, I do. That's because fingerling potatoes can dry out in the oven-you need enough to keep them moist and tender as they bake. Garlic powder and onion powder - For savory depth. Fresh rosemary - It adds warm, earthy flavor to these gourmet potatoes. If you don't have fresh rosemary on hand, feel free to use dried, or substitute dried Italian seasoning."
Fingerling potatoes are oblong, finger-shaped, small and waxy with thin skins and firm, buttery flesh reminiscent of chestnuts. The recipe uses eight ingredients: fingerling potatoes, extra-virgin olive oil, garlic powder, onion powder, fresh rosemary, fresh lemon juice, salt, and pepper. Extra-virgin olive oil is measured to prevent the potatoes from drying out in the oven and to keep them moist and tender. Potatoes are scrubbed (no peeling) and cut in half lengthwise, then seasoned and placed on a parchment-lined baking sheet to be tossed and roasted. Fresh rosemary provides warm, earthy flavor, and lemon is tossed with the hot potatoes for brightness, creating a lightly crisp, savory, elegant side suitable for holidays and special occasions.
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