This recipe, featured in the Portland Farmers Market Cookbook, is by Gabrielle Rossi of Rossi Farms. Rossi Farms was a long time farm vendor at PSU Farmers Market.
The essence of this humble ingredient is successfully captured with the simplest of preparations. High heat, butter, and herbs transform fingerling potatoes…
Ingredients:
- 2 pounds (20 to 24) fingerling potatoes, any variety, skin on
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons extra virgin olive oil
- 4 tablespoons (½ stick) unsalted butter, melted, divided
- 1 teaspoon finely minced garlic
- 2 teaspoons finely chopped herbs, such as rosemary, thyme, parsley, chives, or a combination
Instructions:
- Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.
- Preheat the oven to 425 degrees F.
- Lightly coat a baking sheet with the oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes.
Add the garlic and herbs to the remaining 2 tablespoons butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8 to 10 minutes more.