Roasted Fingerling Potatoes

I picked up a bag of fingerlings at the market today, a mix of half "regular" and half purple. Aren't they adorable?















I figured the best way to enjoy them would be to roast them. Then add garlic. Mmm...garlic.

So here's how:

Cut your fingerling potatoes in half lengthwise. Cut any larger pieces in half again. Remember, folks, potatoes taste better when they have maximum surface area touching the pan - you get the happy crispy bits that way. Toss your potatoes with olive oil, and season with salt and pepper. A sprinkling of paprika can't hurt. Throw in a few cloves of unpeeled garlic too. Roast at 375-400 until they're done. Sorry, I can't tell you how long that takes. Just mix them up every 8-10 minutes or so, when they get crispy edges, they're most likely done. Taste one. You'll know.

Remove the garlic from the pan, peel it, and mash it. Add it back to the potatoes, and toss. And if that's not enough garlic for you, I also like to finely mince 2 cloves and sauté them slowly in lots of olive oil, seasoned with salt. When it's softened, add the garlic mince to the potatoes, leaving most of the oil in the pan.















Best part? The leftover garlic infused oil for dipping bread into.