Monday, August 25, 2014

Creamy Roasted Fingerling Potatoes

These potatoes are amazing!!!  They melt in your mouth and are so super creamy.   I'm trying not to eat butter often, but made these for a special dinner party - it was less than 2 tablespoons, which isn't bad at all.  But if you would like to avoid butter, then try substituting olive oil.   So next time it's not too hot to turn on your oven, give these a try!  So simple and delicious!

Happy Cooking!

Creamy Roasted Fingerling Potatoes
my version was inspired by
1.5 lbs of fingerling or baby potatoes, scrubbed clean
chicken stock (enough to go 1 inch up side of dish, so it depends on the size of your potatoes and dish)
1/2 tsp garlic powder
2 T butter, very cold and thinly sliced
salt and pepper to taste

Preheat the oven to 350 degrees.  In a large oven proof dish, (I used my dutch oven), place potatoes in a single layer.  Pour enough chicken stock to go 1 inch up the side of your dish.  Sprinkle the potatoes with salt, pepper, and garlic powder.  Place one very thin slice of butter on the top of each potato.
Bake at 350 degrees for 40-60 minutes, depending on the size of your potato.  Test their tenderness with a fork.  Continue to bake until tender and browned to your liking.  Delicious!!!  I served the potatoes with roasted brussel sprouts and this steak au poivre:
A dinner combination to impress any guest!  Enjoy!!!

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