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roasted potatoes
Petites Pommes de Terre Roties

If you can find fingerling potatoes, the long, skinny ones called ratte in France, use those. They have a firm, silky texture that is delicious, and they hold well to roasting.

If they are not available, use medium sized Yukon Gold or a similar variety.

Buy your parchment paper in sheets from a restaurant supply place or at Smart & Final, rather than in rolls at the supermarket. It is much cheaper that way, and much easier to handle.

If your oven has a "Convection Roast" setting, use it for this recipe.

Bon Appetit!
Ingredients -Serves 6 Process
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper
  3. Toss the potatoes in olive oil and seasonings, then place them cut side up on the baking sheet.
  4. Roast at 375 degrees for about 20 minutes, until tender and golden on top.
  5. Do not overcook or they will toughen.
  6. Serve.

40 Fingerling potatoes, washed and cut in half lengthwise.
3 Tbs. olive oil
1 tsp. kosher salt
½ tsp. fresh ground black pepper
1 clove garlic, crushed (optional)
½ tsp. thyme leaves (optional)

Equipment

1 oven
1 cutting board
1 sharp knife
1 mixing bowl
1 cookie sheet lined with parchment paper

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