Tuesday, February 13, 2007


Fingerlings potatoes have been some of my favorites ever since I used to get them at my local farmers' market and roast them with some carrots and whatever else looked good. I used to walk or bike to the market, but alas that's not really possible where I live now. We got some organic "russian banana" fingerling potatoes in our last Planet Organics shipment and a bundle of herbs (mostly rosemary and time), so I smeared some olive oil on the potatoes, sprinkled on a bit of salt and pepper, put the herbs on top and roasted it all for 20 minutes at about 500 degrees.

The smoke detector went off! It must have been the high heat because it wasn't really smoking, that I could see.

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