BakeAmerican
Roasted fingerlings
The waxy roast. Split, hard heat, rosemary if it is in the house.
Made it?
35 min · 25 min hands-on · pull 185°F
Ingredients
3 lb on the fire · ~2 lb to the table · 4 plates at 8 oz
- fingerling potatoes, halved3 lb
- oil2 tbsp
- kosher salt1 tsp
- rosemary or thyme2 sprigs
Method
- 1
Halve. Oil, salt, herb. Cut-side down.
- 2
425°F 25–30 minutes until the faces brown.
- 3
Toss in the pan fat from whatever just came out. They should snap, not mash.
On the plate
With this, try
- With this dish, try making buttered new potatoes.
While a fillet or chops finish. New potatoes, salted water, drain, butter, herbs. Leave the skins.
25 min
- With this dish, try making charred broccolini.
When the steak rests. Oil, salt, hot grate or skillet until the florets catch and the stems still bend.
12 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min