Fingerling potatoes are a family of heritage potatoes that naturally grown much smaller than conventional potatoes. They have an elongated and a slightly knobbly shape, that resembles fingers. These little potatoes are extremely flavorful, they are waxy , starchy and colorful, from creamy white, orange to rich purple. They can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes.
Serves 6 or more if served as an appetizer.
2 lbs fingerling potatoes (organic preferable)
1 small bunch of parsley finely chopped
3 rosemary sprigs remove leaves from sprig and roughly chop.
4 thyme sprigs remove leaves from sprig and roughly chop.
1 teaspoon dry dill
3 garlic cloves finely chopped
1 or 2 drizzle of Extra Virgin Olive Oil
4-6 tablespoons of butter
the zest of one lemon and the juice of half.
¼ cup toasted almonds.
Sea salt and ground pepper to taste.
In a medium size pot, parboil the potatoes for about 5 minutes.
Drain them, and cut the bigger potatoes on a bias.
Preheat the oven at 400F /200C
In a separate small pot, melt the butter add the garlic and heat for about 1 minute. Add chopped herbs and let stand at room temperature.
Place the potatoes on a baking sheet lined with aluminum foil, drizzle with olive oil, salt, and pepper. Roast them for about 20-25 minute. Check for doneness.
Once they are fork tender and show some color from roasting, remove from oven and drizzle the butter and herb mixture. Toss well and pop them back in the oven for about 3-4 more minutes.
Pull them out of the oven and sprinkle the chopped almonds, zest and drizzle with lemon.
Serve warm. Enjoy!