November 8, 2011

Thanksgiving Week: Crispy Rosemary Fingerling Potatoes {Naptime Entertaining}

Rosemary Potatoes

Naptime Chef Thanksgiving Week!: Don’t forget that this week we are talking Thanksgiving over here at Naptime Chef. Come share your recipes and ideas and enter below to win an Aluminum Professional Non-Stick Roasting pan and set of lifting forks, official rules below.

The Occasion: Thanksgiving recipe test-run.

Attendees: Party of 3.

Naptime Goals: Testing new potatoes recipe and preparing vinaigrette for green beans.

Tonight’s Menu: Lemon Garlicious Chicken (my husband can’t bear to put the grill away yet!), Crispy Rosemary Fingerling Potatoes, Green Beans with Tarragon Vinaigrette.

We’ll be in Florida for Thanksgiving this year which means whatever recipes I want to make have to be easy. While I am there I want to spend the maximum amount of her naptime (and awake time!) with my feet in the sand, not tackling complicated Thanksgiving recipes in my in-law’s small kitchen. For our family feast I’ve volunteered to take care of two of the side dishes – which may actually take place on Friday, whole different matter – and this is the first recipe I am considering. Instead of making a giant vat of mashed potatoes for four adults and one toddler, I am going to roast some sweet fingerlings with rosemary, olive oil and salt until fragrant and crispy.

I’ve made potatoes like this many times before and love the result. After being roasted the potatoes have crispy skins and tender, creamy centers. Best of all, this dish is a snap to make ahead of time which is nice when several people are crammed in the kitchen trying to prepare the holiday meal. During naptime (or when she is running around the beach with her Dad) I can cube the potatoes and toss them with the olive oil, salt and rosemary and keep them in a bowl to marinate in the mixture all afternoon. Right before we are ready to eat I then roast the potatoes until crispy and serve them up piping hot in a pretty heatproof baking dish with a hefty sized spoon for serving.

Though this may be the only potato dish at our small Thanksgiving this year, it doesn’t have to be at yours. These crispy taters are quite different from creamy mashed potatoes, twice-baked potatoes and the like. There is nothing wrong with having more than one potato dish on the table, at least that is my motto! Stay tuned tomorrow for another great Thanksgiving week side dish from a dear friend and fellow blogger.

Today I am bringing this awesome potato dish to the Food Network Virtual Thanksgiving Communal Table. Please join me and fellow food bloggers as we celebration Thanksgiving with these amazing dishes!:

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

 

Rules for Thanksgiving Week:

1. Leave a comment sharing a tidbit about your favorite Thanksgiving side dish.

2. Subscribe to The Naptime Chef newsletter (upper right hand corner) – I’ll check!

3. Become a fan of The Naptime Chef on Facebook

4. Extra Entry: Share the link to this post with your friends on Facebook and link to @TheNaptimeChef Facebook fanpage

5. Extra Entry: Tweet about this giveaway on Twitter and link to hashtag @TheNaptimeChef

6. Extra Entry: Follow me on Stumbleupon and stumble this entry by clicking the green thumbs up.

7. 6 Extra Entries: Write a blog post between now and next Saturday November 12th at 7:00am about what delicious pumpkin dish you’ve cooked up and tell your readers about this post with a link back to it. You will be listed in The Naptime Chef newsletter as an official sponsor.

8. Contest will run from Monday November 7th at 7:00am through Sunday, November 13th at 7:00pm ET. Winner will be announced on Monday November 14th at 7:00am. If the winner does not respond within 48 hours a new winner will be drawn. Winner be selected by random.org.

9. Giveaway items can only be mailed within the continental US.

* Items generously donated by www.BigKitchen.com

Recipe

 Roasted Rosemary Fingerling Potatoes

Ingredients

2 pounds fingerling potatoes, cubed, or sliced into even 1-inch even sized pieces
1 tablespoon rosemary, finely chopped
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper
½ cup olive oil

Instructions

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.

2. Pour the olive oil into a large bowl, the whisk in the olive oil, salt, and pepper. Add the potatoes and use your clean hands to toss the potatoes with the olive oil until everything is lightly coated.

3. Spread the potatoes evenly on the baking sheet and roast them for about 40 to 45 minutes, tossing them with a heatproof spatula halfway through cooking so they roast evenly.

4. After cooking allow them to cool for a minute before serving.

 

Naptime Notes

Naptime Recipe Serving ideas

Other potatoes can be substituted for the fingerling potatoes, but I like fingerling the best because of the creamy texture.

 

Naptime Stopwatch

10 minutes prep time,

 

Naptime Reviews

This will definitely be a hit at Thanksgiving!