kewl (yet warm!) roasted fingerling potatoes & sweet pearl onions
• 1 ½ lbs of blue OR purple fingerling potatoes
• 1 ½ lbs of red fingerling potatoes
• 1 ½ lbs of yellow fingerling potatoes
• 1 ½ lbs of small, fingerling-sized sweet potatoes
• ½ lb of red pearl onions
• ½ lb of white pearl onions
• ¼ cup of extra virgin olive oil
• 2 ½ tsp of Herbes de Provence – KewlTip: Herbes de Provence is an awesome seasoning! While the French name may sound intimidating, don’t let it steer you away! Herbes de Provence is a delicious combination of dried herbs that pair really well with fingerling potatoes and pearl onions, including thyme, marjoram, savory, rosemary, basil, and more. You can purchase it in a bottle or small container at your local grocery store!
• 1 ½ tsp of garlic powder
• 1 tsp of sea salt
• ½ tsp of ground black pepper
• extra virgin olive oil spray
what to do:
1. Preheat oven to 375°F. Coat two 9×13 inch baking sheets with extra virgin olive oil spray. Set aside.
2. In a large mixing bowl, toss the four varieties of potatoes (blue OR purple, red, and yellow fingerling potatoes, and small, fingerling-sized sweet potatoes) and the two varieties of pearl onions (red and white) in the extra virgin olive oil and spices—the Herbes de Provence, garlic powder, salt, and pepper. Thoroughly coat the potatoes and onions and evenly distribute the herbs and spices.
3. Spread the potatoes and onions onto the baking sheets, ensuring that they are arranged in a single, even layer. – KewlTip: In order to bake the potatoes until tender and the onions until sweet and delicious, it is best to avoid baking them in a “piled-up” formation.
4. Place the baking sheets in the oven, and roast the potatoes and onions for 1 hour, or until the potatoes are “fork-tender.” – KewlTip: “Fork-tender” is a condition in which a fork can be inserted into the potatoes without any resistance. This is an awesome indicator of when to serve this dish! At this stage, the potatoes and onions are tender but not mushy, and have great texture!
5. Remove the baking sheets from the oven, place the potatoes and onions in a serving dish, and serve. Enjoy!
Yields approximately 10-12 servings.