Roasted Fingerling and Small Red and White Potatoes
I had bought a small bag of new red and white potatoes from the Farmer’s Market and still had some of the fingerling potatoes left over as well, so I merged them together for this. You can be totally creative with how you flavor them or just use salt and pepper to keep it simple.
No measurements as this is totally make as many as you need (and want for leftovers).
- small potatoes
- olive oil
- seasoning blend OR salt and pepper and herbs
I used a blend from Penzey’s called Salad Elegante because it smelled good and ingredients (Parmesan, paprika, poppy seed, sesame seed, celery seed, salt, red and green peppers, granulated garlic and green peppercorns) sounded like it would taste good It did!
I scrubbed the potatoes and cut the larger ones into chunks so they were about the same size as the fingerlings, then tossed with some olive oil and sprinkled with the seasoning. I roasted at 400 F about 20 minutes I think. I just throw them in and watch them and pull them out if they are getting overly crispy before my main dish, in this case lemon-miso marinated chicken thighs, is done.