If you have never had fingerling potatoes, they are a must try. You do not see them in every grocery store, but I have noticed my local Sendiks store carries them. Their appearance reminds me of fingers. They are about the length of an average finger, and a bit knobby, like knuckles on a finger. Their texture reminds me of a creamy yukon gold, but, better.
As noted in my previous post, I was hosting Christmas lunch and dinner, and the star of the show (I think) was the prime rib, and with that, I wanted to have a side dish that would go very well with the meat. At first I thought of a baked potato, going with the steakhouse fare, but thought that I could do a lot better than that, so I went with roasted fingerling potatoes, and so glad that I did. The herbs and other ingredients went so well with the prime rib. Enough said, let’s get started.
- 3-5 whole fingerling potatoes per person, cleaned, skin on
- 4 tbsp olive oil
- 2 tsp salt
- 2 tsp cracked black pepper
- 3 sprigs of fresh rosemary, finely chopped
- 3 sprigs of fresh thyme, leaves only
- 2 cloves of garlic, minced
- pot of boiling water
Preheat your oven to 425 degrees and place a large casserole dish in the oven during the preheat process.
Begin by boiling the potatoes for about 5 minutes. Once partially cooked, drain, and place them in a large mixing bowl. To the mixing bowl, add the olive oil, herbs, salt, pepper, and garlic, and mix well, making sure to coat the potatoes.
Remove the casserole dish from the oven, and add the potatoes to it, placing it back in the oven, uncovered.
Cook for approximately 25 minutes, or until they are a bit crispy on the exterior. Remove, and plate.
Your end result is a great potato that is a bit crispy on the outside, creamy and tender on the inside, and packed full of flavor from the garlic and herbs. If you are fortunate to have leftovers, these are perfect the next day for making hash, or crispy hashbrowns. Enjoy.