Who doesn’t love these tender, funny-shaped potatoes? If you can’t find them at a farm market or grocery store,Yukon Gold potatoes are

a great substitute. However, you might need to cut them into smaller pieces and/or bake them a bit longer. Barb L.

Ingredients:

1 pound fingerling potatoes

3 Tbsp grated Parmesan cheese

3 Tbsp minced fresh parsley

2 Tbsp Flying Olive Gremolata, Rosemary, Parmesan Dipping Oil, Garlic, a Combination, or a Single Varietal of Extra Virgin Olive Oil

1 Tbsp minced fresh rosemary or 1 teaspoon dried rosemary, crushed

½ tsp garlic powder (if you used Garlic EVOO, you may want to cut this is half)

½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

¼- ½ tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Directions:

Preheat oven to 425°.

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce the heat, cover, and cook 10 minutes. Drain.

Transfer the potatoes to a greased 15x10x1-in. baking pan. Combine the remaining ingredients. Drizzle over the potatoes and toss to coat.

Bake, uncovered, 8-10 minutes or until tender, stirring once. Serve.

Submitted by Barb L.