Thursday, February 5, 2009

Funny little finger potatoes ...

I've had a bag of fingerling potatoes for almost 2 weeks. Finally used them tonight in this recipe. They make a great, tasty side dish. Fingerling potatoes are a family of heritage potatoes which naturally grow much smaller than conventional potatoes. They also tend to be elongated and slightly knobbly, making them very finger-like in shape. The unusual looking, flavorful potatoes can be used just like regular potatoes.

9 assorted fingerling potatoes
1 Tbsp. olive oil
1/2 tsp. salt
ground black pepper to taste
1/2 tsp. dried thyme or 1 tsp. fresh thyme, chopped
1/2 tsp. dried oregano or 1 tsp. fresh oregano, chopped
1/2 tsp. dried chives or 1 tsp. fresh chives, chopped

Preheat oven to 425 degrees. Wash potatoes in cool water and pat dry, slice in half the long way and set aside.
In large mixing bowl, combine oil and all the herbs. Mix well and add the fingerlings.
Coat fingerlings well and transfer to a glass baking dish.
Place in center of oven and bake uncovered 20 minutes or until easily pierced with a fork. Serve immediately. Serves 4.

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