Roasted Parmesan Fingerling Potatoes

Local markets make room for sections of colorful fingerling potatoes.   More than once, I’ve  made a detour with my shopping cart to investigate their interesting shapes and jewel-like colors.    Fingerling potatoes are not to be confused with red potatoes or new potatoes.   They are smaller, stubby finger-shaped tubers that are described to have a slightly creamy and/or nutty flavor.      I was shopping at Costco and happened upon a large bin of fingerling potatoes packaged in 5 pound sacks containing at least 3-4 different varieties of fingerlings in one package!    A great opportunity to give these tubers a try.

Like bringing home a bag full of candy on Halloween night, I eagerly emptied the contents of the 5 pound Gourmet Potatoes sack from Coscto to further marvel at the size, shapes and natural brillant colors of these stem tubers.    On a gorgeous summer’s eve last week, I served a light, flavorful salad of an organic spring mix of baby lettuces, feta cheese, pine nuts and grape tomatoes; grilled a couple of filet mignons to medium perfection (compliments of my Grill-Meister himself, Hubby) and these fingerlings prepared as Roasted Parmesan Fingerling Potatoes. Add to this dinner scenario a glass (or two!) of Merlot or Pinot, a Teenie Cakes custom mix of favorite Chris Botti tunes, lovely company and conversation…Herein lies the ageless recipe to what a good meal is all about!

Roasted Parmesan Fingerling Potatoes

Roasted Parmesan Fingerling Potatoes

Serves 4

Ingredients

2 pounds fingerling potatoes, scrubbed and sliced in half, lengthwise

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1/2 teaspoon fresh rosemary, finely chopped

2 tablespoons Parmesan cheese, finely grated

Coarse salt

Tellicherry peppercorns

Directions

Fingerling Potatoes – Prep

Preheat oven to 400 degrees.  Line a baking pan with foil.   Set oven rack to middle position in oven.

In a small bowl, combine olive oil, garlic and rosemary.     Arrange fingerlings on the prepared baking sheet, cut-side up.   Using a small pastry brush, brush the olive oil mixture on the cut-side, evenly distributing the garlic and rosemary throughout the potatoes.     Sprinkle with coarse salt, use a pepper grinder to distribute pepper to taste and sprinkle Parmesan cheese.    

Place in oven and bake for 25-30 minutes, or until potatoes are tender and cooked through.

Fingerling Potatoes – These tubers come in beautiful colors.

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