A quick, fabulous side dish made with teeny tiny mini potatoes (fingerling potatoes) and fresh garden herbs such as rosemary made on the stove or roasted on the grill. Minimal effort with excellent results.
Fingerling Potatoes with Rosemary
I’m a sucker for anything miniature. Whenever I see these cute little potatoes in Trader Joe’s I just can’t pass them up. These fingerling potatoes are the perfect side to a Roast Turkey or Stuffed Turkey Breasts with Butternut Squash and Figs main dish and paired with some greens like Roasted Parmesan String Beans or Roasted Broccoli with Smashed Garlic.
Aside from their cute factor, these waxy little potatoes cook quickly and require very little fuss. They go great with just about anything from steak to chicken.
You can cook them on the stove as I did here, or you can make foil packets and cook them right on the grill, perfect if you are going camping! If you can’t find teeny tiny potatoes, use baby potatoes or fingerlings instead (you may need to adjust cooking time).
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Fingerling Potatoes with Rosemary
Ingredients
- 1 lb teeny tiny potatoes
- 2 tsp oil
- 1 tsp kosher salt
- fresh cracked pepper
- 2 tbsp fresh rosemary, or herbs such as thyme or dill
Instructions
On the stove:
- Place potatoes in a skillet with oil, salt and pepper on low heat.
- Cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.
- Toss with fresh herbs and serve hot.
To grill:
- Preheat grill.
- Toss potatoes with oil, rosemary, salt and pepper.
- Make 4 foil packets with aluminum foil and divide potatoes between each packet; tightly close foil.
- Grill on low heat for 20-25 minutes; let them rest for 5 minutes before opening foil.
- Be careful with the steam when you open the packets.
