- 1 lb of French Fingerling Potatoes
- 1 T of olive oil
- 1 T of dijon mustard
- Herbs fresh (1 T) or dried (1/2 T) (rosemary, sage, thyme, oregano)
- Salt and pepper to taste
Preheat oven to 400F
Scrub the potato under water until clean (potato is lighter and white scrubber stays white). Dry them (strainer or towel). Rub all ingredients onto the potatoes evenly. Spread them out in one layer on baking pan or rimmed baking sheet
Bake (covered or uncovered, turn them in half time if uncovered) for 30-35 minutes or until fork tender.
Serve immediately.
They are my favorite after the Red and Peewee ones. Their elongated and knobby shape which slightly resembles fingers, hence the name, will give visual addition to any dish. Their buttery waxy texture and sweet flavor are perfect for roasting plus the nutty taste from their skin would make them unforgettable.
