Fingerling potatoes are small, sweet tubers that vaguely look like deformed and fat fingers. I was lucky enough to pick up a giant bag of them at Costco not long ago (yay!) and finally got to sample their deliciousness. Man, are they ever good.
I am a big fan of roasting great potatoes, so that’s what I have done with these. Will gobbles them down too, as does my husband (always making sure that I have used the fresh rosemary . . . a few years ago he’d never even seen a fresh herb).
4 cups fingerling potatoes
2 tbsp finely chopped fresh rosemary
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp pepper
1/2 cup shredded Romano cheese
1 tbsp olive oil
Preheat the oven to 375 degrees. Line a baking sheet with heavy duty aluminum foil.
Slice the fingerling potatoes in half lengthwise and place in a large Ziploc bag.
In a small bowl, mix together the rosemary, garlic, salt, pepper and Romano. Pour into Ziploc bag.
Add the olive oil to the Ziploc and seal. Shake vigorously until the potatoes are evenly coated.
Pour the potatoes out onto the baking sheet in a single layer.
Place in the oven and cook for 35-45 minutes, until cooked through. Stir once or twice to prevent sticking.
If desired, finish with a touch of sea salt.