Re: [CnD] Roasted Fingerling Potatoes

[Jessica Dail via Cookinginthedark]

SentHi

What is tasty website?
That’s the reference you gave for this recipeThat’s the reference you gave for 
this recipe. from my iPhone

> On Aug 23, 2019, at 9:05 AM, Anna Dimovitz via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Roasted Fingerling Potatoes
>
> Recipe serves four
>
>
> Ingredients
>
> 2 pounds fingerling potatoes
>
>
> 1 tablespoon olive oil
> 2 teaspoons kosher salt
>
> 1 teaspoon freshly grounvd black pepper
> 2 sprigs fresh rosemary, stemmed, chopped
>
>
> Directions
>
> Play’s potatoes in a large pot of salted water and Bring to a boil over high 
> heat.   Boil for 5-7 minutes, then drain potatoes in colander.
>
>
> Preheat oven to 400 ° F.
>
>
> Thoroughly dry the par-boiled  potatoes with a paper towel.
> On a cutting board, quarter the potatoes.
>
> Play’s the potatoes in a large bowl, drizzle with olive oil, season with 
> salt, black pepper, and fresh rosemary; gently stir until well-coated.
> (Note: I would mix olive oil, salt, freshly ground black pepper, and rosemary 
> in separate bowl; then evenly distribute over quartered potatoes)
>
>
> Transport the potatoes to a parchment-lined baking sheet; spread in an even 
> layer.
>
>
> Roast  for 35-45 minutes until potatoes are golden brown  and crispy.
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