Here’s one of Jeff’s favorite side dishes. They are super easy to make and very tasty. Fingerling potatoes come in many varieties – you can buy white, red, or multi-colored (which include purple). I personally love the multi-colored because I love the mix of colors on my dish. Try this recipe instead of your typical potato to mix it up!
- 2 pounds fingerling potatoes (any color or variety)
- 1/4 cup olive oil
- Sea salt & pepper
- 2 sprigs rosemary, chopped
- 3-4 leaves of sage, chopped
- 2 tablespoons butter (optional)
Wash the potatoes and put into a large pot. Cover with 1/4 cup olive oil, butter (optional), then sea salt and pepper to taste. Add in the chopped rosemary and sage and mix thoroughly. Cover the pot and let cook on medium-high for about 30-40 minutes, or until soft and golden-browned. I would recommend opening them periodically to stir and check them.