Thanksgiving Inspiration: Recipe #1
These herbed fingerling or other small colorful potatoes are are so easy to make, relatively healthy compared to most mashed alternatives, and VERY delicious. Seriously, this is one of my favorite ways to make potatoes these days. The recipe is brought to you courtesy of Mariano’s Grocery Stores.Herb Fingerling Potatoes2013-11-01 17:38:32Serves 4Total Time45 minTotal Time45 minIngredients
- Fingerling or small colorful potatoes - 2 lbs, scrubbed and cut-out any bad spots
- 1/8 cup olive oil
- 1 TBSP. chopped fresh rosemary
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 TBSP. minced/grated garlic
- These potatoes will probably take you about 45 mins. to make from start to finish - depending on how many potatoes you need to boil. (The more water you need to boil, the longer the potatoes are going to take to cook.)
- Put the potatoes in a large pot and cover them with water. Cover the pot and bring the water to a boil, being careful to not let the water boil over the edge. (Turn the heat underneath the pot down if need be.) Cook the potatoes until you can easily insert a fork into them. I would start checking them after about 10 mins. of boiling. Remember these potatoes are smaller than the russet variety you usually use when making mashed potatoes.
- Drain the water from the potatoes once they're tender. Allow them to cool long enough so you can handle them to cut them. Once the potatoes are cool enough to handle, cut the cooked potatoes into large bite sized pieces. Add the cut up potatoes to a large PRE-WARMED skillet. Then add the olive oil, garlic, salt, pepper, and rosemary to the skillet. Stir the potatoes to coat them evenly with the oil and such. Then serve the potatoes. Yum!