OVEN ROASTED FINGERLING POTATOES WITH HERBS AND VINEGAR
As many of you may know, having a baby leaves you with less time in the kitchen to make dinner. I have recently turned to roasting as a fast and delicious way to prepare food. Especially in the winter, there is something so comforting about roasted vegetables. Try to use a good vinegar, as that will make a world of difference. The best part is, these potatoes can be served warm or at room temperature. And when you have a baby, it is usually the latter. Enjoy!
OVEN ROASTED FINGERLING POTATOES WITH HERBS AND VINEGAR
1 1/2 pounds fingerling potatoes, washed and dried extra virgin olive oil
4 garlic cloves, peeled
1 rosemary sprig, leaves removed
4 tablespoons parsley leaves, whole 4 tablespoons dill, stems removed
1 lemon
good white balsamic vinegar
sea salt
freshly ground black pepper
Preheat oven to 400 degrees. Toss potatoes and whole garlic cloves with just enough olive oil to lightly coat. Place on a baking sheet and sprinkle with rosemary. Cook for 20-25 minutes or until cooked through and starting to brown.
Remove cooked potatoes from the oven and place in a bowl. Toss with the fresh parsley and dill. Squeeze the juice of one lemon all over the hot potatoes. Drizzle about a tablespoon of vinegar on top of the potatoes and season with salt and pepper. Taste. Add more vinegar and salt and pepper as necessary. Serve warm or at room temperature.
