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.
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
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.