Oven-Roasted Fingerling Potatoes

The perfect, delicious, side dish for any main – whether on Passover or the rest of the year – it’s incredibly simple to make.

From Geila Hocherman‘s Kosher Revolution,  page 145

Serves 6

Photo by: Antonis Achilleous

Not every delicious dish needs to be complicated. This savory side of crisp, garlicky potatoes almost makes itself. It’s the perfect accompaniment to roast meats, chicken or fish – just about any main item.I like to season these with rosemary , but see other options in the ingredient listing.

• 3 pounds unskinned fingerling potatoes
• 6 garlic cloves, flattened with the side of a knife
• 2 teaspoons sea salt
• 1/2 cup extra-virgin oil
• Four-3-inch fresh rosemary sprigs, 4 thyme sprigs, or 1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 375 F. In a medium roasting pan, combine the potatoes and garlic. Add the salt, oilve oil a nd rosemary, and toss
2. Roast the potatoes until golden , about 45 minutes, stirring every 15 minutes to 20 minutes to ensure browning. Serve.

Enjoy, gentle reader, enjoy!
CS