Roasted Fingerling Potatoes

It's late, but I'm still waiting for a loaf of banana bread to finish baking in the oven (the bananas really had to be used tonight), so I thought I'd write down our favorite preparation for fingerling potatoes as I'm reliving the wonderful flavors of tonight's dinner that we prepared for our guests, Jazz musicians Jana and Adam Meckler: grilled top sirloin steak, roasted fingerling potatoes, and green beans Asian-style.

Fingerling potatoes are quite literally the size of fingers and are sold in stores as small gourmet potatoes. Some stores sell a variety of different kinds in one bag, others sell just one kind. Either way, they are delicious and very easy to prepare. We like them roasted and very simply prepared. The following recipe was enough for six servings:

Roasted Fingerling Potatoes:

2 lbs. fingerling potatoes, washed and dried

olive oil

kosher salt

Preheat oven to 400˚F. Spread fingerling potatoes on a cookie sheet and drizzle with olive oil. (I used pure olive oil because it has a higher smoke point than extra virgin and virgin olive oils, but I realize that I have to do more research about cooking with olive oil and which olive oil to use for what temperature.) Then use your hands to cover the potatoes with olive oil from all sides, sprinkle liberally with kosher salt and roast in the oven at 400˚F for about 40 minutes. Enjoy!