Wednesday, October 12, 2011

Herb-Roasted Fingerling Potatoes


For our side dish with our steak I wanted to try a new potato dish and settled on this one. I used the little golden potatoes since the fingerlings didn’t look so good at the store. I also forgot to buy a poblano so I left that out. Overall I really liked the dish and the flavor was really nice from the herbs.

Herb-Roasted Fingerling Potatoes
(Adapted from Fine Texas Cuisine by Jon Bonnell)

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3 pounds fingerling potatoes
1 red bell pepper, diced into medium cubes
1 poblano pepper, diced into medium cubes
1 sweet onion, diced into large cubes
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoons olive oil
1 tablespoon Worcestershire sauce
juice of 1 lemon

Cut the fingerlings into halves and toss well in a large mixing bowl with all other ingredients. Pour the contents into a large roasting pan and roast in a 400 degree F oven, stirring the mixture every 15 minutes, until the potatoes are soft and golden brown on the outside. This should take approximately 40 minutes, but the time may very depending on the size of the potato pieces and the type of oven.


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