It was Friday.
Yep. Friday. Which many of you know means…BIN DAY!! I love my CSA bin. The problem was…I had a lot to use up still from the previous week. Like…potatoes. Both red potatoes and fingerling potatoes. The fingerling potatoes were actually from two bins ago…so I knew I needed to do that first.
Thankfully, I have a board for that on Pinterest…so I hit that up and found a recipe that sounded absolutely delicious. My version is a slight variance on a recipe from Bon Appétit. Really…it was delicious.
Better yet…it was easy to make.
Even better…healthy…and delicious!!
Recipe: Garlic and Herb Roasted Fingerling Potatoes
Servings: 2-4
Time: Prep 5 minutes; Cook 45-55 minutes
Ingredients:
- 6 sprigs of fresh herbs, chopped (I used rosemary and thyme)
- 4 garlic cloves, peeled, grated
- 1 pound fingerling potatoes, unpeeled
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground pepper
Directions:
Preheat oven to 375°F.
Place herbs, garlic, potatoes, and oil in a large bowl. Season with salt and pepper and toss to coat.
Place in a large baking dish or rimmed cookie sheet and toss.
Bake for 45-55 minutes.
Serve hot.
~*~*~
See how easy that is. The difficult part is smelling the potatoes as they cook because it really smelled amazing and delicious. I was ready to dive in when I pulled them out of the oven. Total win with the potatoes. It was nice to cook them up differently this time around. I am going to search for more fun and different potato recipes for the very near future.
Until then…give this one a try. I promise…you’ll fall in love with it. Especially if you like potatoes.
I just happen to LOVE potatoes. YUM!
The Celiathlete 