In Season: Roasted Fingerling Potatoes

fingerlings-002A big basket of fingerling potatoes was at the farmers market over the weekend, and I thought my kids would love eating “fingers” as part of our Halloween celebration.  Fingerling potatoes, which we decided look like the crooked yellowy  fingers of a witch, make the perfect side dish for any meal. I served them alongside babyback ribs and we had a utensil-free, finger-licking dinner any kid would love.

To prepare them, I simply scrubbed them and sliced lengthwise.  Into a baking dish they went with some olive oil, salt and pepper.  I used the garlic-flavored I also used on my Grilled Garlic Potatoes, and considered adding some freshly chopped rosemary until I realized the bunch I had was looking a little haggard.  It’s just as well, because green flecks of any sort on food is typically a bit of a turn off for the kids, and this was supposed to be a fun meal for them.

I roasted them in the oven, right next to the ribs (I cheated and bought a pre-cooked, pre-sauced rack that only needed heating).  They were a big hit with the kids (and the grown-ups!) alike.

Roasted Fingerling Potatoes

Serves 4

1 1/2 lbs fingerling potatoes (about 10), scrubbed and halved lengthwise

1 -2 tablespoons olive oil (flavored if desired)

salt and pepper to taste

Preheat the oven to 375 degrees.

Place all ingredients in a roasting pan and toss to combine.

Roast for approximately 30 minutes, or until fork tender and golden brown.

Serve hot.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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One Response to “In Season: Roasted Fingerling Potatoes”

  1. Carmela Tursi Hobbins Says:

    What a great way to get the kids to eat something good for them.

    Thanks for sharing.

    Happy Halloween!

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