I picked up a bag of organic fingerling potatoes (Purity brand) at the grocery store and decided they'd make an excellent accompaniment to our venison steaks. One bonus of roasting fingerling potatoes in the oven is that, unlike baked potatoes, they don't take that long to cook, and when tossed in a few ingredients beforehand, they come out super-tasty.
Roasted Garlic-Rosemary Fingerling Potatoes (printer-friendly version)
makes 2 servings
12 fingerling potatoes (try to choose ones that are about the same size)
1-2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary
fine sea salt
freshly ground black pepper
1. Preheat the oven to 500 degrees.
2. Wash and dry the fingerling potatoes to remove any dirt.
3. Place the potatoes in a large bowl. Drizzle with olive oil.
4. Add in the minced garlic and rosemary. Season with the sea salt and black pepper.
5. Toss to combine. Make sure the potatoes are evenly coated with the olive oil and seasonings.
6. Gently pour the seasoned fingerling potatoes onto a rimmed baking sheet.
7. Roast in the oven for 15-20 minutes, or until the potatoes are fork tender.
8. Allow to cool for a few minutes, then serve.
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