Oven Baked Fingerling Potato Recipes

Fingerling Potato Ingredients:

2 pounds fingerling potatoes
½ teaspoon thyme leaves, dried
5 cloves garlic, peeled, crushed and minced finely
2 teaspoons freshly extracted lemon juice
3 tablespoon olive oil, preferably extra virgin
Freshly ground black pepper to taste
Sea salt to taste
Cajun seasoning to taste, optional

Method:

1. Preheat the oven to 450 degree Fahrenheit.
2. Lightly grease a shallow but large baking dish with olive oil or cooking spray (olive oil flavor). Leave aside.
3. Scrub the potatoes, (don’t peel them) and cut large ones into 2 or 3 parts. Combine olive oil along with minced garlic, thyme, lemon juice and Cajun seasoning (if you opt to use it) in a large bowl. Season with salt and freshly ground black pepper to taste.
4. Toss the scrubbed potatoes with this oil and garlic mixture well to coat all parts. Arrange them over the prepared baking dish in a single layer.
5. Place the baking dish in the preheated oven and bake for about 25 to 30 minutes or until the potatoes turn tender. Insert a toothpick in the center of the thickest part of the potato; if it enters easily consider the potatoes done. If not let them bake for more 5 to 6 minutes. After done transfer them in a serving platter. Serve hot. This recipe makes 4 servings.

Health Tip:

• You may even add other fresh herbs like rosemary and saga as they shall compliment well with this recipe and make it more rich and palatable in terms of flavor.
• Add a dash of Cajun seasoning in coating that you prepare for the potatoes in step 2 while combining other herbs and lemon juice in olive oil if you like to add little spice to this dish. If you enjoy its bland version then skip Cajun seasoning in step 2.
• You may serve roasted fingerling potatoes with along with any main dish or tossed salad or side vegetables.
• As the fingerling potatoes used in this recipe is with the skin, they are rich in vitamin C and fiber. This is because most of the important nutrients in potatoes are present under the skin of the potatoes.
• Fingerling potatoes are more perishable than the normal potatoes as they are small. Thus they should be stored in a cool and dry place away from direct heat and moisture. Potatoes with any soft spots, dark spots or green spots should not be purchased. Also avoid potatoes with too much sprouts as they are too old and may contain significant amounts of solanine – a natural toxin.