Ingredients
- 1 pound fingerling potatoes
- 2-3 cloves garlic, crushed and finely minced
- 1-1/2 tablespoons olive oil (we recommend our very own Taber Ranch or Capay Oaks)
- 1 teaspoon lemon juice
- 1/4 teaspoon dried leaf thyme
- Sea salt and freshly ground black pepper
- Cajun seasoning, optional
Preparation
If you want a little spice, sprinkle these potatoes with a Cajun seasoning before roasting. Serve roasted fingerling potatoes with just about any main dish, along with a side vegetable or tossed salad.
Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray.
Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender.
Serves 2-3.
Adapted from Diana Rattray
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