I’m on a roasted vegetable kick. I love the way that the roasting process brings out the natural sweetness of vegetables, condensing and caramelizing their inherent flavors and transforming even the most simple produce into dishes with complex, satisfying flavor. I’ve been roasting lots of seasonal root vegetables – carrots, parsnips, turnips. They’re sweeter this time of year and especially delicious alongside pan-roasted chicken.
Nubby little fingerling potatoes are also particularly well-suited for roasting. Drizzled in olive oil and roasted with fresh garlic and herbs, they remain crispy on the outside and soft and dense on the inside. Elegant as an appetizer served with aioli for dipping, or as a healthy, comforting side dish for a weeknight supper.
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Roasted Fingerling Potatoes
1lb (10-12) fingerling potatoes
good-quality extra-virgin olive oil, for drizzling
2 garlic cloves, thinly sliced
1 sprig fresh rosemary
2 sprigs fresh thyme
1 sprig fresh marjoram
fresh ground black pepper
1. Preheat oven to 400 degrees. Cut potatoes in half lengthwise. Place in a bowl and drizzle with olive oil.
2. Remove the rosemary, thyme and marjoram leaves from their stems and finely chop. Sprinkle the herbs and garlic slices over potatoes. Season with salt and pepper. Using your hands, turn the potatoes to coat evenly with oil and herb mixture.
3. Spread the potatoes in a single layer onto a rimmed baking sheet. Roast for 40-45 minutes, turning 2-3 times until golden brown and fork tender. Serve while hot.