Rosemary and Garlic Roasted Fingerling Potatoes

If you ask my wife what my favorite winter herb is, she will tell you it is rosemary uncontested.  So it is natural to combine it with and some other simple ingredients to make a deeply flavorful side dish.  This is an awesome side to a good steak or a light pasta dish.  The smokey earthy flavor of the rosemary off sets perfectly the sweet, buttery and delicate fingerling potatoes.  The light acidity of the fresh parmesan finishes the dish perfectly.  Enjoy! 

  • 12 Fingerling Potatoes, Quatered
  • 2 Tablespoons butter
  • 1 Tablespoons Olive Oil
  • 3 Sprigs Rosemary, Destemed
  • 1 Large Shallot, Thinly Cut
  • 3 Cloves of Garlic, Minced
  • Good Parmesan Cheese , Shredded

In a medium sauce pot bring water to a boil and season the water with 2 tablespoons of Kosher salt. Preheat the oven to 400 degrees. When the water is boiling add the quatered fingerling potatoes and boil until a fork can easily cut through a potato. Remove from the water and drain.
Melt the butter in the pan over medium high heat and add the olive oil. Let the butter begin to brown and add the potatoes. Season the potatoes with Kosher salt and freshly ground pepper. Let the potatoes cook in the butter and oil until the bottoms begin to brown. Toss the potatoes then add the rosemary and the sliced shallots over the tops of the potatoes. Cook for a few more minutes and then add the minced garlic, toss the mixture and place in the oven.
When the shallots are caramelized and the potatoes are golden remove them from the oven. Immediately finely shred the parmesan cheese over the potatoes and let melt for a few minutes. Serve immediately. Enjoy!!!

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About stephenlingram

I find too many things interesting, I'm in love with my family, author of Hollow Faith (CYMT 2012), ExtraOrdinary (YM360, 2014) and Organic Student Ministry (Chalice Press, 2015) and I hang out with youth for a living. View all posts by stephenlingram

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