Wednesday, November 13, 2013

Roasted Fingerling Potatoes

I found these yummy crescent moon organic Australian fingerling potatoes at Jimbo's and had to bring them home. Have you ever tasted the difference between an organic potato and a regular run of the mill grocery store potato? I challenge you to take a blind taste test. They taste so different. The organic ones are so sweet and creamy on the inside. The genetically modified ones they sell in the store are bland and not nearly as creamy. Give organic a shot. You will be shocked!

I could eat these potatoes every single day for the rest of my life. Enjoy!

Roasted Fingerling Potatoes
adapted from Bon App├ętit | October 2013

6 sprigs of fresh herbs. I used Rosemary and thyme.
4 garlic cloves, peeled, sliced
1 pound fingerling potatoes, unpeeled
2 TBSP Olive oil
Kosher salt, freshly ground pepper

Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Place in a large baking dish or rimmed cookie sheet and toss. 
Bake 45–55 minutes.
Serve hot.
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