Fingerling potatoes, tiny and sweet, are abundant at local farmers markets now.
You’ll find them in a variety of colors — red, purple and creamy yellow. They make the perfect side for any meat, poultry or fish dish and, because of their tiny size, are kid-pleasers, too.
Try some out in this recipe, the name of which says it all.
— Lisa Abraham
1 lb. fingerling potatoes
3 tbsp. grated Parmesan cheese
3 tbsp. minced fresh parsley
2 tbsp. olive oil
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 tbsp. butter, melted
¼ tsp. salt
¼ tsp. pepper
Preheat oven to 425 degrees. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.
Transfer to a greased 15-by-10-by-1-inch baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.
Bake, uncovered, 8 to 10 minutes or until tender, stirring once.
Makes 5 servings.
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.