Friday, August 2, 2013

Roasted Fingerling Potatoes with Parsley and Mint

Fingerling potatoes have wonderful shape.  They each have a unique shape, but most resemble a finger. They are long and tend to be on the skinny side.  I love Fingerling potatoes, because they look interesting, and of course taste great.

I picked up a lovely bunch of these potatoes from our local farmers' market.  They were freshly harvested with dirt still on them.  I cleaned them up and gave them a good home!


1 pound fingerling potatoes, sliced in half horizontally
1 lemon, juiced
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/4 cup fresh parsley, finely chopped
3 tablespoons fresh mint, finely chopped
2 tablespoons olive oil
salt & pepper to taste


Preheat oven to 350 degrees Fahrenheit.

Place each of the halved potatoes, sliced side down, into a casserole dish

In a small bowl mix lemon juice, olive oil, garlic and a pinch of salt.  Pour into an empty casserole dish.

Bake in preheated oven for 1.5 hours or until potatoes are starting to brown and liquid has evaporated.

While potatoes are roasting mix the parsley, mint, olive oil, salt & pepper in a small bowl.

When potatoes are done remove them from the oven and place in a bowl.  Toss with parsley and mint mixture and serve.

No comments:

Post a Comment