Fingerling Potatoes with Rosemary, Garlic and Shallots

This is the perfect side dish to most any main course.  The combination of fresh rosemary and garlic with the shallots and butter make a plain simple potato boom with flavor.  The fingerlings I used are heirloom and come in red, purple and yellow, any new potatoes will do just fine.

INGREDIENTS:

1 1/2 to 2 lbs. of Fingerling Potatoes rinsed, scrubbed and dried well

1 Large sprig of fresh rosemary

One large shallot

5 Whole cloves of garlic

1 teaspoon black pepper

1 teaspoon coarse sea salt

2 Tablespoons of unsalted butter

1/4 Cup of extra virgin olive oil

TOOLS:

One medium size roasting pan

Oven pre-heated to 350F

To begin: Rinse and scrub the potatoes very well, then dry off.

Chop the fingerlings in half or quarters depending on size and place into the roasting pan.   Try to make them all around the same size.

Take the sprig of rosemary and remove the leaves from the branch.

Take your large shallot, 5 cloves of garlic and Large sprig of rosemary, and chop the garlic and shallot finely.

Pour all the ingredients over the potatoes.

Add the extra virgin olive oil (1/4 Cup).

Add the 2 Tablespoons of unsalted butter, then add the black pepper and sea salt.

You will toss and mix everything well, coating the potatoes with the herbs, butter and olive oil.

Place in the pre-heated oven at 350 degrees f, and bake for 35 to 45 minutes.

You want the potatoes to be fork tender but crispy brown on the outside.

RECAP:

Rinse and scrub the fingerlings, then dry well.  Chop 5 cloves of garlic, 1 large shallot, 1 large sprig of rosemary leaves finely.  Cut the potatoes into half or quarters.  Mix together the potatoes, herbs, butter, olive oil, salt and pepper in the baking dish.  Bake for 35 to 45 minutes or until fork tender, and crispy brown on the outside.  Enjoy.