Lola’s Kitchen: Finger-licking fingerlings

Share via email

Lola's KitchenI recently moved and cooking has become part of my life again. Admittedly, I had gotten away from cooking for several months. There has been a change in my life. I have adopted and been adopted into a family. I am happier than a hog in mud. Dinners have become part of my life again.

Living alone never sparked my interest in meal planning. After work, dropping by Fairway for their hot deli meals was all I aspired to, and a bottle of wine to go with my ribs or roasted chicken. At home, I went to eat my meal and watch junk TV. The meals were pretty good, by the way.

In the here and now, every weekend meal is well planned.

We recently hosted a Town Crier barbecue, chicken and ribs with all the trimmings. At the same time we were celebrating several birthdays, so for dessert a carrot cake with cream cheese icing from Oma’s and ice cream completed the meal. Yum.

So now, for the recipe. First let me start by saying, on Wednesday after I attended the Town Crier news meeting at Oma’s, it just so happens I drove by the new farmer’s market near the town monument. Well I picked up some fingerling potatoes. Never having prepared them before, of course, I went online to find a recipe. These little potato puppies are delicious. I ended up combining several recipes to get the most flavor. Enjoy this recipe. they are delicious.

Spectacular Fingerling Potatoes

  • 2 lbs. fingerlings
  • 4 tbsp. olive oil (I just sprinkle until it looks good.)
  • 2 tbsp. melted butter
  • 6 cloves of garlic (However you want to crunch them up.)
  • 6 tbsp. fresh parsley
  • 2 tbsp. minced fresh rosemary
  • 2 tbsp. fresh thyme (I add this herb because it gives great flavor.)
  • 6 tbsp. grated parmesan
  • Salt and pepper to taste

Preheat oven to 425˚. Place potatoes in one or two large sauce pans and cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes or until al dente. Place on two cookie sheets sprayed with cooking spray. Combine the remaining ingredients except for parmesan cheese, drizzle over potatoes and toss to coat. Sprinkle with grated parmesan cheese, season with salt and pepper to taste. Bake uncovered 10 minutes or until tender stirring once. Place in serving platter. Serves six.

Share via email

Leave a Reply

Your email address will not be published.