Here's a delicious recipe for fingerling potatoes! You can even incorporate zucchini into this recipe and roast it all together. With fresh thyme, garlic and a little cajun seasoning, this makes a great side dish to your entree. Add a salad for crunch and to use even more vegetables from your garden. If you haven't tried fingerling potatoes, you might consider buying some at your local Missouri farmers' market or growing them in your garden next year.
At the Missouri Department of Agriculture's Growing Together Garden we've grown a few different varieties, including Russian Banana and Ruby Crescent. Greene's Country Store in Lake St. Louis, MO has a great variety of seed potatoes in the spring, including fingerlings to choose from, as well as a variety of products from our AgriMissouri members.
- 2 pounds fingerling potatoes (substitute quartered small red or white potatoes if you don't have fingerlings)
- 5 cloves garlic, crushed and finely minced
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon dried leaf thyme (5-7 sprigs of fresh thyme)
- Sea salt and freshly ground black pepper
- Cajun seasoning, optional
Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender.
Recipe courtesy of About.com Southern Food and Photo Courtesy of Terra Organics Recipes