Fingerling potatoes, tiny and sweet, are abundant at farmers markets now.

You’ll find them in a variety of colors — red, purple and creamy yellow. They make the perfect side for any meat, poultry or fish dish and, because of their tiny size, are kid-pleasers, too. Try some out in this recipe, the name of which says it all.


1 pound fingerling potatoes

3 tablespoons grated Parmesan cheese

3 tablespoons minced fresh parsley

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 tablespoon butter, melted

¼ teaspoon salt

¼ teaspoon pepper

Preheat oven to 425 degrees. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.

Transfer to a greased 15-by-10-by-1-inch baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.

Bake, uncovered, 8 to 10 minutes or until tender, stirring once.

Makes 5 servings.

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