Last week I shared a recipe for Provençal-style pork tenderloin. A few people wondered about the side dish for it. It was roasted fingerling potatoes—a really simple and inexpensive but delicious side dish.
Roasted Fingerling Potatoes recipe ingredients:
1 lb. fingerling potatoes, sliced in half lengthwise
Leaves from 2 rosemary sprigs, minced
Leaves from 2 thyme sprigs, minced
3 Tbsp extra-virgin olive oil or, better still, duck fat
Kosher salt
Freshly cracked black pepper
Method for cooking Roasted Fingerling Potatoes recipe:
1. Preheat the oven to 425 degrees F. Place a rimmed baking sheet in the oven while it heats.
2. Into a large bowl, add the potatoes, rosemary, and thyme. Drizzle with olive oil or duck fat. Stir to mix well and sprinkle with salt and pepper to taste.
3. Remove the sheet pan from the oven and spread the potatoes on it in a single layer.
4. Place the pan of potatoes into the oven and roast for 20 minutes, or until the potato skin is crispy on the outside and tender inside.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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