Does anyone reaaaaaaally know what a fingerling potato is?
I googled it because in spite of my confidence that fingerlings were baby potatoes left on the farmer’s door stoop by all the fairy god mothers, a small portion of me wondered otherwise. So..the goog.
Fingerlings are fingerlings. Absolutely no fairy god mothers (or avatars, boxtrolls or any other mythical creatures) involved. They’re a potato varietal in and of themselves and are small and narrow when fully mature.
What’s that you say? You knew this? You didn’t think they were just the runts in the family? I’m the only person who has ever googled, “what are fingerling potatoes reaaaaaaaally?”?
How cute are these little tater tots?
While sweet potatoes are my typical starch go-to, I got a real wild hair and decided to pick up a bag of fingerlings. Without having much of a plan for them, I perused around for recipes and settled on Cooking Light’s Rosemary Fingerling Potatoes. This is a recipe you need in your bag of tricks because it’s so stinking simple, it goes with anything, and it’s made out of carbs. You need those for your winter layer.
The herbage in this skillet. Can you smell it? Your home fills with the aroma of rosemary while these taters are roasting in the oven. Organic perfume for your house, that’s what that is.
I used Simply Organic‘s Vegetable Seasoning in addition to fresh rosemary. I’ve been using this blend like crazy in all of my veggie dishes, as it adds so much herb-alicious flavor with a little bit of kick!
You can enjoy these potatoes alongside your favorite entrée, or turn your fingerlings into finger food into dinner. Because: winter layer.
Fingerling potatoes. They’re a legit thing.
Rosemary Roasted Fingerling Potatoes
- 2-1/2 pounds fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning*
- 2 teaspoons fresh rosemary finely chopped
- 1/2 teaspoon kosher salt or to taste
Preheat the oven to 375 degrees F.
Wash the fingerling potatoes and pat them dry.
Add the oil to a cast iron (or oven-safe skillet).
Add the fingerling potatoes and shake them around in the skillet until they’re coated with oil.
Sprinkle the Italian seasoning, rosemary, and salt over the potatoes and shake the skillet around some more to distribute the seasoning.
Roast in the oven for 30 to 40 minutes (depending on the size of your fingerling potatoes), or until potatoes are browned on the outside and soft when poked. Note: My potatoes took a full 40 minutes.