Ahh potatoes. In the Midwest they are considered their own food group, as in dinner consists of meat, potatoes, vegetables and a starch (bread, rice, etc). At least that’s how it was in my family growing up and living in Minnesota for four years confirmed it. Unfortunately, the lowly potato has gotten a bad rap for its carbohydrate count. But if you still indulge, this is a simple, easy and fantastically delicious way to make the fingerling potatoes that are in the Springtime Farmers’ Markets.
Toss potatoes with fresh herbs, salt, and olive oil and bake until achingly tender and crisp on the outside. Then eat, many of them, without guilt. They’re actually little powerhouses of nutrition, full of potassium, magnesium, and manganese (good electrolytes) as well as nearly half of your daily vitamin C and several B vitamins. Folate is also high on the list (important to pregnant moms) and each serving has some protein. Really, how can you say no to that with how amazing they taste!
What I really love about this dish is its elegant simplicity. On a lazy hot day serve it alongside anything grilled or at a dinner party with fancy sauced chicken or fish. The herb combination is infinite; mine was based on what I needed to prune from the garden. Parsley, rosemary, lovage, basil, sage, any of these would have been just as good. Whatever takes your fancy!
Roasted Fingerling Potatoes with Fresh Thyme and Oregano
2 lbs Fingerling potatoes
1 tablespoon olive oil
1 tablespoon fresh thyme, destemmed, minced
1 tablespoon fresh oregano, destemmed, minced
Preheat oven to 400 degrees. Wash potatoes and dry well. In mixing bowl toss with oil, salt, and herbs to coat. Place in baking pan large enough to hold potatoes in single layer without touching. Bake for 25-30 minutes until tender. Serve.
Recipes currently inspiring me: