Chef Monsta: I cook, therefore I blog

Mixed fingerling potatoes are so gorgeous for any fall table. Kids especially love em, since eating purple and pink potatoes are a big vacation from boring russets. The easiest and tastiest way (to me) to eat these fingerlings are with olive oil, salt, pepper, and rosemary; roasted in the oven til crisp. The Pioneer Woman actually has a similar recipe for potatoes that is almost as tasty as these, but is not as colorful! I’ll take either recipe over french fries any day.

After half-boiling the potatoes (boiling water for 20 minutes), drain and slice in half.

Chop up rosemary and garlic.

Season the potatoes with salt and pepper and olive oil, and roast for about 30-45 minutes on 350 degrees, until crispy and golden brown.