Recipe of the Week: Oven-Roasted Fingerling Potatoes
PHOTO PROVIDED
Chef Loretta Paganini
These roasted potatoes are so delicious that they will disappear even before you get a chance to serve them. Serves eight. (Chef tip: Wash potatoes under cold water and cut in half before roasting them.)
16 fingerling potatoes, halved, lengthwise
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Toss potatoes with olive oil, salt and pepper.
Arrange potatoes in a single layer on a baking sheet. Bake for 30-40 minutes or until tender. Remove from the oven and serve.