ROSEMARY POTATOES RECIPE
Need a quick dinner, appetizer, or party side dish? Elevate the traditional homestyle french fry with these easy to make fingerling potatoes. Between the roasted garlic and fragrant rosemary, your kitchen will smell like a 5-star restaurant without ever leaving your home. So, who will you impress tonight?
Rosemary Fingerling Potatoes
• 1 ½ lbs. (1 bag) fingerling potatoes
• olive oil
• coarse sea salt
• 1 head of garlic
• 2-3 sprigs of rosemary
how to make the potatoes…
• Start the oven at 500°F. Line a baking sheet with tin foil.
• Wash the potatoes, cut them in half lengthwise, and put them in a large bowl.
• Make a bath of olive oil and coarse sea salt for the potatoes to hang out in. Stir gently, coating each one evenly.
• Cut the head of garlic in half crosswise, pop each clove out of its pocket and put them in the bowl. Add the rosemary by taking the sprig between your thumb and index finger and run it opposite threw your fingers, or you can throw the whole sprig into the mix. Give everything a good stir.
Now the potatoes are ready for the hot oven. Spread them out evenly over the lined baking sheet. Add a dusting more of coarse salt.
Let them do their thing for 20 minuets. Listen to them sizzle and smell the rosemary as it fills the kitchen. Just when you thought they were done, bake them on broil for 7-8 minuets, but don’t walk away or they will burn! Watch them bubble and get golden brown. Take them out of the dry hot sauna they have been baking in and set aside to cool while making the aioli. yield: 4 appetizer servings.
Lemon Garlic Aioli
• 1 cup mayo
• 2 lemons, juiced and zest
• 1 t. fine sea salt
how to make the aioli…
Pick out the heads of garlic from the potatoes and finely chop them. In a small bowl, add mayo, garlic, lemon juice and zest, and fine sea salt. Whisk until creamy.
*Try a variation with the aioli using a 1/2 cup of a good quality dijon mustard instead of lemon.