Tuesday, March 15, 2011

Pretty Fingerling Potatoes

I love Whole Foods. We have a huge one in southern California (in Tustin) and it's so inspiring to just walk through and pick up all the beautiful veggies.

So I got these fingerling potatoes and decided to roast them. Simple, but always a classic. Since there were 3 different kinds, I cut them in different shapes for character (the reds in circles, the purple were diced, and the whites were cut lengthwise).

I tossed them in olive oil, some fresh rosemary, and dried, granulated garlic (fresh garlic would burn in the high heat). Then added some red carrots and Nature's Sweet cherry tomatoes.

Baked @ 425 until golden. Seasoned with s & p after they came out of the oven.