Roasted Springtime Fingerling Potatoes

Spring is the time for fingerling potatoes and new potatoes. I found some beautiful fingerlings last Sunday while I was exploring a new (to me) farmers market. Exploring farmers markets is one of my favorite ways to spend some time on a weekend morning! Fingerling potatoes are elongated and shaped somewhat like a finger. New potato is the name given to potatoes that are dug up young and are still small and tender. All spring potatoes have thin skins, so there's no need to peel them. Being so young, they are also very tender. Being so small, they roast up quickly. Grab them if you find them!

Ingredients: 

1 pound fingerling or small new potatoes

2 tsp olive oil

1/4 tsp garlic salt

1/2 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried parsley

1 tsp chopped fresh rosemary

Directions: 

Preheat your oven to 425F. Slice the potatoes lengthwise. Toss the potatoes with the rest of the ingredients in a small bowl. Pour the potatoes onto a baking sheet. I like to take the time to place the potatoes with the cut side down, as the side that has contact with the baking sheet gets brownest. I also like to use my oldest, and darkest, baking sheet because that dark brown color also helps to brown the potatoes. Roast for 18 to 20 minutes, checking for doneness by tasting a potato. If you like, you can flip the potatoes halfway through the roasting time, to brown the potatoes on both sides. 

Serves 4

Stealthy Cooking Tip: If you prefer, you can roast the potatoes on a foil lined baking sheet. That makes for less cleanup, but your potatoes won't get as brown. However, I've found that my well used and very brown baking sheet doesn't stick much to foods, so it's very easy to clean!