What's On the Side: Roasted Fingerling Potatoes


Alongside our grilled salmon, I served roasted fingerling potatoes, which were also cooked on the grill. I kept with the same flavor profile as the fish and seasoned the 'taters with herbes de Provence along with salt and pepper.

Roasted Fingerling Potatoes (printer-friendly version)
makes two servings

2 cups fingerling potatoes, scrubbed and dried
1 teaspoon olive oil
1/2 teaspoon herbes de Provence
sea salt
freshly ground black pepper

1. Place the scrubbed and dried fingerling potatoes in a medium bowl.
2. Add in the olive oil and herbes de Provence.
3. Gently shake the bowl until the potatoes are evenly coated.
4. Season with sea salt and black pepper.
5. Divide the potatoes into two portions.
6. Place each portion onto a square of aluminum foil. Fold to create a tightly-closed packet.
7. Grill for 20-25 minutes. Let cool a few minutes before serving. (Be careful when opening each packet!)

[Alternately, you can cook the potatoes in a 400-degree oven. Place the seasoned potatoes in a shallow baking dish. Roast for 30-40 minutes, or until a knife inserted into the potatoes comes out easily.]

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