I noticed that I kind of cook in trends. When I first started cooking, potatoes were my main side dish. It was rare if we didn’t have mashed, roasted or baked potatoes more than once in a week. Now I hardly cook with potatoes anymore and tend to gravitate towards rice and pasta as starchy side dish. I never got sick of potatoes, so I really have no idea why this happened.
But the last time I was planning out recipes for the week, a potato recipe caught my eye. It called for baby dutch or fingerling potatoes. I specifically planned out the rest of the menu and our shopping trip to be at Wegman’s to pick up these potatoes. And when I got there, there was a bag of mixed white, red and purple fingerling potatoes and a bag of white baby potatoes. The pretty colors of the mixed potatoes just called to me.
- 1 ½ lb. fingerling potatoes, halved
- 3 large garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. kosher salt
- 2 tbsp. fresh parsley, chopped
- 3 tbsp. fresh grated Parmesan
1. Preheat the oven to 450. Line a large rimmed baking sheet with foil and spray lightly with non-stick cooking spray.
2. Place potatoes in a large bowl. Add garlic, olive oil and salt and toss to coat. Pour onto the prepared baking sheet in an even layer.
3. Bake for 15 minutes, then toss and bake for another 15 minutes or until potatoes are browned and fork tneder.
4. Transfer to a serving platter and sprinkle with parsley and Parmesan.
Happy, happy things happen in your mouth you when eat these potatoes. They have the crispy outer shell, a soft center and the Parmesan gives a salty cheesy bite. I could have easily had a plate of these for dinner and nothing else. Actually, I think I might do that sometime.
While I was slicing the potatoes, I kept thinking how pretty and vibrant the purple potatoes are. They got darker while cooking and I really wish I’d taken a picture before I cooked them to share that color with you.