Wednesday, April 13, 2011

Roasted Fingerling Potatoes

These lovely fingerling potatoes were part of our lunch.

SO easy and tasty.  They really don't require much prep and just take some time baking in the oven so it's a no brainer in my book.

Speaking of books.  The baking time gave me 20 minutes to read a few more chapters out loud to my boys for school.  We are reading "Hatchet" by Gary Paulsen.  It's about a 13 year old boy that gets stranded in a plane crash all by himself for 2 months with just a hatchet. The city boy learns all about how to survive in the woods.  It's right up the "boys' alley" of interest.

Oh. Where were we?


Give the potatoes a good rinse and a scrub if you are so inclined.

This was a 2 pound bag of potatoes.  Just enough for lunch for 6 with a nice bowl of raw veggies (and a muffin for dessert!)

Slice the potatoes in half. Some of them were a little large so I sliced them in quarters.

SO beautiful!

I put them in an oiled baking dish and seasoned the potatoes with garlic powder, ground italian seasoning, paprika, salt, pepper, and ground minced onion.

I put in a few pat of butter.  My boys need the fat and I need the flavor.

Bright and colorful with Instagram.

I love sunshine on my food!

Bake in the oven for 30-40 minutes till nice and browned and crispy.  Give it a stir halfway through the baking time so they cook evenly.

These were finger licking fingerling potatoes!

You could use any potatoes but the baby ones are very flavorful.

Happy Roasting,
The Lunch Lady

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