OVEN ROASTED FINGERLING POTATOES WITH HERBS AND VINEGAR

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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!

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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

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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.

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