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Colorful, tiny fingerling potatoes are kid-pleasers

  • Akron Beacon Journal
  • Published Wednesday, Sep. 25, 2013, at 12 a.m.


Makes 5 servings.

1 lb. fingerling potatoes

3 tbsp. grated Parmesan cheese

3 tbsp. minced fresh parsley

2 tbsp. olive oil

1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

1 tbsp. butter, melted

¼ tsp. salt

¼ tsp. pepper

Preheat oven to 425 degrees. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.

Transfer to a greased 15-by-10-by-1-inch baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.

Bake, uncovered, 8 to 10 minutes or until tender, stirring once.


Fingerling potatoes, tiny and sweet, are abundant at farmer’s markets now.

You’ll find them in a variety of colors – red, purple and creamy yellow. They make the perfect side for any meat, poultry or fish dish and, because of their tiny size, are kid-pleasers, too.

Try some out in this recipe, the name of which says it all.

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