I am embarrased to say I have never had fingerling potatoes until a couple of nights ago. I saw them at the farmers market and decided to buy some in lieu of the red potatoes I usually like to have on hand. Boy, am I glad I did. They are like butter! I will have to say, though, that I adapted this recipe quite liberally, or should I say, extensively. Between us chickens, I didn't bother with the food processor and took out the original sage, as I love rosemary on potatoes and didn't want something else to interfere. There is no question that if you blend all the ingredients the flavor will be more intense. Whatever method you use, I guarantee you will be in for a nice surprise. Quick and easy to boot.
I tell you, if you want to cook and eat well , there are really no excuses. That same night we had a steak on the grill and avocado and tomato salad. It took less than 20 minutes to prepare and 45 minutes cooking time because of the potatoes. As Ina says, how easy can that be!
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
1.Preheat the oven to 425°. In a mini food processor, pulse the rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
2.In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.
Adapted from a recipe by Melissa Rubbel