Roasted Morsels of yummy goodness

Our local grocery stores don't carry Fingerling Potatoes, so a week ago, when we were at Eastern Market picked up a bag of them. When roasted the fingerling potatoes (and here) get a soft, creamy texture inside with a nice crispy skin outside.

After washing and drying our potatoes, I tossed them in olive oil, salt, pepper and dried thyme. I put them on a medium baking sheet into an oven preheated to 400 degrees. About 30 minutes in, I turned them and let them go for another 15 minutes. Perfect!

I served our Fingerling's with Chicken & Leeks, doctored up a bit.


In a nutshell, the chicken was coated lightly in flour, salt/pepper and Herbs de Provence and sauted in butter. When golden brown, I placed them on a bakin sheet in the oven to stay warm and finish cooking through. Spoon out any goopy bits from the pan and tossed in the leeks. Stir and saute until just soft in the remaining butter. When soft, sprinkle a tsp of flour and stir to incorporate. Cook for a minute, add the wine and bring to soft simmer, it will thicken. Stir in the juice of a quarter lemon. Taste and adjust seasoning. Serve the chicken with the leeks spooned over the top. Quick & tasty!