|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
2 1/2 lbs. fingerling potatoes - about 3 inches long
2 T olive oil
|Directions:||Adjust the oven rack to the center position and preheat the oven to 425F. Scrub the potatoes under running water. Pat them dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife.
Line a baking tray with aluminum foil, and drizzle it with the olive oil. (You can use one of the cut potatoes to spread the oil, holding the foil steady with your other hand.) Place the potatoes, cut side down, in a single layer on the oiled surface. Place the tray in the oven, and let the potatoes roast, undisturbed, for 15 minutes.
Remove the tray from the oven, and use tongs to turn the potatoes over. Return the tray to the oven and let the potatoes roast for an additional 10 minutes, or until the cut sides are nicely browned and the potatoes are cooked through. Remove from the oven, and serve hot, warm, or at room temperature.
|Makes:||4 to 5 servings|