I’ve mentioned before my obsession with potatoes. In truth, I’ve never met a spud I didn’t like. So discovering fingerling potatoes as the featured ingredient in this month’s Food and Wine I couldn’t resist giving these little gems a try.
I prepped the potatoes as directed, slicing them part-way down the middle and leaving the bottom edge attached. I have to admit, this prep was a bit precious for my efficiency driven kitchen, but I persevered. I tossed them, as directed with paprika and olive oil, and put them in the oven.
Here’s where they lost me: Half way through the roasting, the recipe directed me to remove the pan from the oven and insert a bay leaf into a slit in each of the potatoes. I rolled my eyes, tossed a handful of bayleaves into the pan, stirred, and continued to roast the cute li’l tubers.
The result: They were delicious. Would I make them again? Yes, but with two caveats:
1. The slicing is superfluous. Cutting them in half would be just as effective, but might not look as dramatic. And the day I insert bay leafs into half-roasted potato slits, well, never mind.
2. They needed salt, although the recipe did not call for it.
Any favorite potato recipes you’d like to share?