Remember how excited I was about my first co-op order? So far nothing has disappointed! I've been munching Honey Crisp apples for two weeks, our farm-fresh eggs are creamily divine, you've read about my love of kale, we tried a buttercup squash on Sunday, and we really loved the fingerling potatoes I ordered for a Clean Eating Magazine recipe. They turned out great, though the cooking time was misleading as written. The H called these "juicy." I called them the cutest potatoes I'd ever seen. Seriously, some were the size of a large gum ball.
Lemon Thyme Fingerling Potatoes from Clean Eating Magazine, Sept/Oct 2009
1 1/2 lb fingerling potatoes, about 1-2 inches in length
Zest and juice of 1 lemon
1 tsp fresh thyme, chopped (I used 1/4 tsp dried)
2 tsp olive oil
Sea salt and fresh ground black pepper, to taste
1. Preheat oven to 400*.
2. Cut potatoes in half lengthwise and place into a mixing bowl. Add lemon zest and juice, thyme, oil, salt and pepper and toss to coat. Arrange in a single layer on a parchment-lined baking sheet (I skipped the paper) and place in oven.
3. Bake for 20 minutes* turning once, or until potatoes are golden brown and tender when pierced with a fork.
* 20 minutes was not long enough, even though I had such diminutive spuds. They were in there at least 30 minutes, though I lost track while trying to cook steaks, mushrooms, and grody rabe at the same time. So start with 20 but expect them to take longer.
These didn't crisp up quite like other roasted potatoes I've had, but they were delicious. The thyme was subtle, so I could increase the amount I used next time, and I might even add a bit more lemon zest. Very pleasing flavor combination. Here is the one and only picture I have of these potatoes, taken at the end of the meal when I remembered the camera was sitting next to me. No, I am not a food photographer. At least they don't have bites out of them.