Fingerlingin’ good.

24 May

Yep,  yet another potato recipe to add to my potato repertoire! I first discovered fingerling potatoes at the Madison, Wisconsin Farmer’s Market when my oldest son was a student at the University of Wisconsin. The Market rings the state Capitol on Sunday mornings. These funky shaped potatoes roast up in mere minutes – and you can season them to your liking. This recipe is from the Cook’s Illustrated 2019 Annual Collector’s Edition. Roasted this way, they are delicious with a crispy outside and a buttery inside. Definitely a repeater!

Roasted Fingerling Potatoes

2 pounds fingerling potatoes, unpeeled

3 tablespoons vegetable oil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

½ teaspoon salt

Adjust oven rack to middle position, and heat oven to 450 degrees. In a 13 by 9-inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminum foil. Transfer pan to oven and roast for 15 minutes.

Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

While potatoes roast, chop thyme, sage and salt until finely minced and well combined. Transfer potatoes and any oil to bowl and toss with herb mixture until evenly coated. Transfer potatoes to plate. Let cool for 5 minutes before serving.

Cook’s note: if you using a glass or ceramic baking dish, increase the roasting time by 5 minutes.

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