We planted two fingerling varieties in late February: Peanut and Red Thumb. Both were harvested this week and are perfect for roasting.
Rae's Creek Roasted Fingerlings
about 2 lbs potatoes
3 tbsp good olive oil
2 tsp lemon juice
about 1 tbsp kosher salt
1 tsp pepper
about 2 to 3 tbsp fresh rosemary
5 cloves minced garlic
Slice the larger potatoes if needed. Put all in ziplock bag and mix well. Spread in single layer in shallow pan and roast about 25 minutes at 450 degrees.
No comments:
Post a Comment