Nothing, no nothing beats this weather we are having today. 89 and sunny has got us at Milestone ready for the weekend! Rumor has it (thank you weather.com), though, Dallas might be looking at rain clouds and thunderstorms all weekend. Therefore, this Friday’s we decided to give you a recipe that can be cooked inside the house or outside on the grill, just in case the weather guys are telling the truth this time.
Roasted Fingerling Potatoes
Yield :16 servings
4 pounds unpeeled small fingerling potatoes, halved lengthwise
3 Tablespoons olive oil
1 1/2 Tablespoon minced fresh rosemary
Sea Salt and Pepper, to taste
Preheat oven to 400 degrees F. Combine potatoes, 2 Tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 Tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through–about 35 minutes. Cool 10 minutes on sheet.
Market tip: Fingerling potatoes are long and thin, with a smooth texture and a nutty flavor. They can be found at farmers’ markets, specialty food stores, and some supermarkets.
Happy Weekend!
The Milestone Team
Oh, wait! This just in: another “fabulous recipe for fingerling potatoes,” says Executive Director, Chef Sharon Van Meter. Courtesy Alton Brown.
1 1/4 Pounds kosher rock salt
2 Quarts water
2 Pounds small fingerling potatoes, cleaned
4 Tablespoons butter, optional
Freshly ground black petter, optional
1 Tablespoon freshly chopped chives, optional
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
Now, go enjoy!
