Roasted Fingerling Potatoes
What makes these roasted fingerling potatoes so delicious is the kalamata tomato dressing.
Ingredients
- 2 pounds fingerling potatoes-unpeeled and halved lengthwise
- 2 shallots-sliced
- 1/4 cup olive oil-divided
- 1 1/2 tbsp kosher salt
- 1 tsp pepper
- 1 tsp Herbes de Provence (see recipe below)
- 1/3 cup oil packed sun-dried tomatoes
- 1/4 cup pitted kalamata olives-chopped fine
- 1/4 cup parsley-chopped fine
- 2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1/2 tsp red pepper flake
Herbes de Provence
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary-crumbled
- 1/2 tsp dried sage
Instructions
Herbes de Provence
- Combine all ingredients in a bowl. What you don't use keep in an airtight container.
Fingerling Potatoes
- Preheat oven to 450' and put parchment paper on a baking sheet.
- Toss potatoes with 2 tablespoons olive oil, salt, pepper and Herbes de Provence in a large bowl. Place potatoes cut side down on baking sheet and sprinkle shallots over top of potatoes.
- Roast potatoes for 20 minutes or until golden brown.
- Wipe out bowl you tossed potatoes in with a paper towel.
- Add tomatoes, olives, parsley, lemon zest, lemon juice, garlic, red pepper flake and rest of olive to wiped out empty bowl. Stir to combine.
- When potatoes are done transfer them to the bowl and toss until well combined. Let sit for 30 minutes or up to 2 hours. Tossing occasionally.
- Transfer to a serving platter and enjoy!