Larry wasn’t sure about this fish dish at first, but it grew on him. I really liked it. Different than the usual fish. The potatoes were excellent as usual – one of my favorite ways to have fingerling potatoes, and the yummy byproduct is some nice herb-infused oil.
- Halibut Fillets with Pine Nut & Parmesan Crust (Fine Cooking #12, December 1995/j
January 1996, p. 49) - Roasted Cauliflower
- Crisp Herb-Roasted Fingerlings with Scallions (Food & Wine, April 2004, p. 127)
Wine: David Bruce 2001 Truchard (Carneros, California). I love David Bruce Pinots. This is typical of the winery style – up-front fruit, ripe, concentrated, elegant. Yum, yum. We drank the whole bottle.
How did you do the potatoes, roasted?
Yep, roasted. Fingerlings are really yummy. This recipe is marked “healthy” in Food & Wine.
Crisp Herb-Roasted Fingerlings with Scallions
ACTIVE TIME: 25 MIN
TOTAL TIME: 1 HR 10 MIN
SERVES: 8
After roasting the potatoes, you’ll have leftover herb-scented olive oil; use it for sautéing meat or chicken.
ingredients
2 pounds fingerling potatoes, halved lengthwise
1 head of garlic, cloves peeled
2 cups extra-virgin olive oil
Kosher salt and freshly ground pepper
12 thyme sprigs
8 rosemary sprigs
1 bunch of scallions, thinly sliced
directions
Preheat the oven to 375°. In a large roasting pan, toss the potatoes, garlic cloves and olive oil; season with salt and pepper. Using kitchen string, tie the thyme and rosemary sprigs into a bundle and add it to the pan. Roast the potatoes for 40 minutes, or until tender and just beginning to brown. Let cool slightly. Drain the potatoes and garlic, reserving the oil; discard the herb bundle.
Set the garlic cloves aside. Return the potatoes to the roasting pan, cut side down, and drizzle with 2 tablespoons of the reserved oil. Roast for 15 minutes longer, until golden and crisp. Add the scallions and roast for 1 minute. Add the reserved garlic cloves and toss. Transfer to a platter and serve.
I have some fingerlines…gonna give ’em a try tonight with stuffed pork chops:D