Roasted Fingerling Potatoes

Fingerling potatoes are a heritage variety of potatoes that are usually small, oblong, about the size of a largish finger. And, when in season, they are aplenty and fairly inexpensive. Well, not inexpensive compared to sturdy old Idahos, but, reasonable enough , let's say :)

Fingerlings are not new potatoes which are just baby potatoes (like we dig up from our garden early winter), and are usually roundish. There are quite a few varieties of fingerling potatoes in the market and so far the ones I've tried have all been good - Ruby Crescent, French Fingerling, Russian Banana.

Some are best steamed, some are best roasted, usually cooked with the skin on. This is a simple recipe for roasted Ruby Crescent Fingerling potatoes (400°F oven, about 20 minutes), with herbs and light seasoning. Somehow, it seems like rosemary and potatoes are made for each other :)

Fresh rosemary from the garden, with a touch of olive oil and some salt makes this one of our favorite sides, and was especially good with Blood Orange, Beets and Black Plum salad.