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Monday, April 25, 2011

Fingerling Potatoes

I love these little potatoes. And they're easy to grow.  The first time I grew potatoes, I ended up with a spud the size of a large grapefruit.  I was so excited, I outlined it on a piece of paper.  You know, to show people later, since I had to immediately bake it and eat it, because homegrown are the best.

And you can also buy them at the grocery store.  Just toss the little buggers in olive oil and liberally salt with sea salt.  Now roast at 350-400 degrees until tender and golden.  Serve with a protein and vegetable.  Cha, cha, cha!


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