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Sparkle (2)
Roasting is one of my favorite ways to prepare potatoes and root vegetables. The process of roasting brings out the natural sweetness of the vegetables and intensifies their flavors. Roasting is also a great way to add flavor to vegetables without a lot of added fat. Not to mention, it’s one of the simplest side dishes to make!
Below is my recipe for roasted fingerling potatoes, which includes a combination of Purple Peruvian, Yellow Russian Banana, and Rose Finn Apple varieties.
Roasted Fingerling Potatoes With Parsley
Roasted Fingerling Potatoes
Serves 4
2 pounds fingerling potatoes, washed well and patted dry with a cloth or paper towel
6 cloves of garlic, peeled and crushed
2 tablespoons extra-virgin olive oil
Coarse kosher salt and freshly ground pepper, to taste
1 tablespoon fresh flat-leaf parsley, chopped
Preheat oven to 500 degrees.
Place potatoes on a cookie sheet in a single layer. Drizzle with olive oil. Layer with the crushed garlic. Salt and pepper to taste. Toss lightly to coat the potatoes.
Seasoned Fingerling Potatoes
Roast until the potatoes are tender, approximately 20 minutes, turning once halfway through.
Roasted Fingerling Potatoes
Garnish with a little fresh parsley and serve warm. Enjoy!
