Friday, June 18, 2010

1, 2, 3: Fingerling Potaotes & Tomatoes

Quite possibly the simplest veggie side to add to any meal! The measurements are completely up to you and the steps are very simple. Fingerling potatoes could be donned the Queen Elizabeth of french fries. Here's my recipe:

Roasted Fingerling Potatoes & Tomatoes
Makes enough for 4-5 people

Bag of Fingerling Potatoes
Cherry Tomatoes
Olive Oil
Chopped fresh Parsley
Minced Garlic
Red Pepper Flakes
Italian Seasoning
Sea Salt
Seasoned Pepper
Crackled Black Pepper

Preheat the oven to 425 degrees. First take four hand fulls of the fingerling potatoes and wash them vigorously. Also wash about 1 cup of the cherry tomatoes under cool water.

Cover a baking pan with foil and lightly drizzle olive oil to coat it.

Place the fingerling potatoes and cherry tomatoes in a medium sized bowl. Drizzle them with about 1/4 cup of olive oil so the seasoning adheres. Now season with the red pepper flakes, Italian seasoning, sea salt, pepper, and black pepper. Putting more or less of each ingredient to your liking. Sprinkle in the minced garlic. Stir to distribute the seasoning.

Pour the potatoes and tomatoes onto the foiled baking pan. Garnish with the fresh parsley and stick it in the oven for 50 minutes. Enjoy!

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