Using your fingers is often the only way to go. No time for squeamishness when it comes to cooking to bang. Just spread them fingers wide and dive right in. Remember that your date will thank you after for your keen attention to details. Their oral pleasure zone isn’t going to satisfy itself. Fingerling potatoes are coming back in a big way. Some famous chef somewhere some how said something like, “Fingerling potatoes are now and very much it.” Just think how cool you will appear serving up a sensational side with the hottest carb in town. The fact that they resemble human fingers that you will be using to entice and engorge later is the popped cherry on top. So fingerbang away!
Total time: approximately 35 minutes
Projected cost: $4
Drinking Buddy: Depends on entrée, but red wine should do you both nicely
Ingredients (serves 2):
1. 1 dash sea salt
2. 1 dash black pepper
3. 2 tbsp balsamic vinegar
4. 2 tbsp olive oil
5. 1 dash thyme
6. 1/2 lemon
7. 1 sprig ROSEMARY
8. 3 garlic cloves chopped finely
9. 1 lb fingerling potatoes
Preheat the oven to 450°F/232°C. Wash the taters thoroughly and then split them. Toss them with the garlic, olive oil, lemon juice, salt, pepper, thyme, and rosemary.
Spread the marinated fingerlings on a small baking pan, laying the flat ends down. Bake the potatoes until they brown and can be forked easily with a fork (approx 25min), flipping halfway through cooking. Toss the roasted potatoes in the balsamic vinegar and serve.
Serve these fine carbs up with any number of meaty ENTRÉES.