I've always had trouble with side dishes. Whenever I'm making a menu plan the first thing I do is write down all of my main dishes. After that I go through and try to add in different side dishes and vegetables with each dish which is harder then you would think. One can only have potatoes or pasta as a side so many times.
Of course we have a few standard side dishes that we have most weeks. We usually have rice, couscous, macaroni and cheese, and roasted vegetables every week. Beyond that it's pretty much a free for all using seasonal produce or whatever we have in the cupboard. I'm always looking for new ways to make vegetables.
A few weeks ago I received a box of produce and inside was a bag of fingerling potatoes. I love the gorgeous colors of the potatoes as they come in red, yellow, and purple. They are so fun and are some of the best potatoes to eat. I wanted to simply roast them so I could show off their color and have their flavor shine through.
I didn't really follow a recipe. I simply went with my gut and baked them along with some butter, garlic, salt, and pepper. I was going to toss them in Parmesan cheese as well but when they came out of the oven there was no need too. Just those simple flavors were totally delicious with the fingerling potatoes.
The potatoes get crispy on the edges but are soft on the inside. They have a delicious garlic butter flavor and they look great. If I were serving these to guests I would probably top them with fresh parsley and a sprinkle of sea salt.
Roasted Fingerling Potatoes
Delicious tri-colored potatoes tossed with butter, garlic, and seasonings for a simple and tasty side dish.
- 1 ½ pounds fingerling potatoes, cut in half
- 4 Tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- Preheat the oven to 400 degrees.
- Melt the butter in a microwave safe bowl and mix in the garlic cloves, salt, pepper, and paprika.
- Place the potatoes on a baking sheet and toss with the butter mixture.
- Bake for 45 minutes, turning the potatoes every 15 minutes.
- Remove from oven and garnish with fresh parsley or sea salt.
A Hezzi-D Original recipe
Leave a Reply