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.
SPECTACULAR FINGERLING POTATOES
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.