Recently potatoes went from just OK to one of my favorite foods! Indulging in all kinds of spuds in Idaho forever changed me. These Teeny Tiny Fingerlings look like little circus peanuts don’t they?
Grab a waxed baggie and bring ’em to work or school and you have a nice side or snack to munch on. They are great steaming hot, at room temp or chilled. Consider these small spuds the modern french fry.
These potatoes go great in our daily lunch boxes…come take a peek.
You can roast up a few pounds of these at a time. They make an easy, inexpensive side dish and are a great alternative to store bought chips.
I Googled Teeny Tiny Potatoes and it looks like many people are obsessed with them……..
I discovered these potatoes at Trader Joe’s. They have a smooth skin that yields to a firm yet creamy, flavorful inside.
The skin pops like a hot dog when you bite into it.
To prepare you roast them for about 40 minutes. Coat with some oil, add handfuls of your favorite dried herbs and seasonings.
We also love a side of micro greens or baby lettuce.
To make things even more interesting I coat 2 pounds of these littles with a tablespoon of ghee. That’s right, clarified butter y’all. If you don’t do the butter thing then drizzle with your favorite oil.
If you do like the butter thing…..1 tablespoon of melted bliss is not a lot on 2 pounds of spuds. It does add a huge dimension of flavor though. You know what else would be good, some unrefined coconut oil. Oh how we love that stuff around here.
Have you joined us yet for Project Lunch Box? We are half way through our 30 day lunch box challenge and it sounds like a great many of you have been succeeding in making some changes.
If you are not yet familiar….we have a simple pledge to highlight the importance of bringing home packed, healthy meals to school or work. Simple add your blog URL to our link up at this post. You guys have shared awesome tips on this blog and on Facebook that are featured in my recent post 10 Best Lunch Packing Tips.
What is your favorite potato side dish? Please add our Project Lunch Box badge to your side bar or blog post.
- 2 pounds Teeny Tiny Potatoes, you can also use Fingerlings or New Potatoes
- Olive Oil
- a few pinches of Garlic Salt
- a few pinches of cracked Black Pepper
- a few pinches of cracked Smoked Paprika
- a handful of chopped fresh herbs such as Thyme or Rosemary
- 1 tablespoon melted Ghee, Butter or Olive Oil
- Pre heat oven to 375 degrees F. Line a baking sheet with parchment paper or a Silpat liner. Rinse potatoes and pat dry. Toss them with some olive oil until glistening, garlic salt, pepper and smoked paprika. Put potatoes in a single layer on the sheet pan. Bake for about 40-45 minutes until soft and browned to your liking. Toss halfway through baking time. Remove from the oven and let cool a bit.
- Toss potatoes with melted ghee or butter and fresh or dried herbs.
- If you do not have any fresh herbs use some dried ones.
- Back to School – Lunch Box Survival Tips
- Project Lunch Box – A 30 Day Challenge: Take the pledge
- 10 Best Lunch Packing Tips
- Mediterranean Roasted Potatoes with Broccoli Confessions of a Chocoholic
- Smoked Paprika Teeny Tiny Potatoes Edesia’s Notebook
- Teeny Tiny New Potatoes with Lemon the kitchen
- Teeny Tiny Potatoes with Rosemary Skinny Taste
- Teeny Tiny Side Dish Dinner at Christina’s
I am adding this post to the Food Network’s Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.