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Wednesday, February 10, 2010

Roasted Fingerling potatoes with Garlic and Rosemary



I love potatoes.



 Adore them, actually. I love them roasted, boiled, mashed, fried, scalloped, baked once, baked twice, grated into hash browns. Any way they're made, I long for them. Tonight, I made a super simple roasted fingerling potatoes with garlic and rosemary dish. Served it alongside marinated Flank steak and roasted asparagus with Prosciutto and Parmesan cheese.
You don't have to use Fingerling's. (I just love the color, texture, and how quickly these cuties cook). You can sub red potatoes or tiny red new potatoes. Russets will not work. Save them for twice baked potatoes.
Let's get cookin'.
Start with about 2 pounds of Fingerlings, 1 large red onion, 5 - 8 cloves of peeled garlic, 1 large sprig fresh rosemary, Kosher salt and fresh cracked pepper.
Give the potatoes a good wash, and cut off any bad spots. Leave the small ones whole, and cut the larger ones in half, so they're all about the same size. Put them in a baking dish.
Get your onion and chop it in half.
Peel off the skin.
And rough chop it into fairly large pieces. If the onion is chopped too small, it will burn.
Put the onion in the dish with the potatoes.
Now, go ahead and get some fresh garlic . I use my big knife and just smash down on the head to separate the cloves.
Peel and halve as many cloves as you want in there. I used about 8, because we like it that way.
Put the garlic into the baking dish. Now, get a  pretty good size sprig of rosemary and peel the leaves backward off the stems.
Mince the rosemary as finely as you can. Getting a big bite of rosemary is not delish.
Sprinkle the rosemary evenly over the potatoes.
Pour some (about 2 Tbls) extra virgin olive oil over the potato mixture. Pour enough over to coat all the potatoes and onions.
Add about 2 tsp Kosher salt.
And at least one tsp fresh cracked pepper. Mix it all up with your (clean) hands.
It's ready to roast. Put the dish, uncovered, in a 450 degree pre-heated oven for 30 minutes. Take it out of the oven, close the oven door, and stir up the potatoes. You want to really scrape the bottom of the dish to get the potatoes that are stuck to the bottom unstuck. I don't think that's a word.
If the potatoes are tender, serve them up. If not, put them back into the oven for about 10 minutes.
Dinner's on.

Ingredients:
2 pounds fingerling potatoes
1 large red onion
5-8 cloves fresh garlic
1 sprig fresh rosemary
2 Tbls extra virgin olive oil
2 tsp Kosher salt
1 tsp fresh cracked pepper

Method:
  1. Wash potatoes. Remove blemishes.
  2. Cut large potatoes in half. Leave small ones whole.
  3. Place in a baking dish.
  4. Rough chop onion. Place in dish with potatoes.
  5. Peel and chop garlic cloves. Place in dish.
  6. Mince rosemary. Add to dish.
  7. Cover with olive oil, salt and pepper.
  8. Mix well.
  9. Roast @ 450 degrees (F) until tender.


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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.