Fingerling Potatoes with Parsley-Basil dressing

3 cups fingerlings, or other new potatoes
1/4 cup olive oil
1 garlic clove, coarsely choppe
2 tablespoons parsley leaves, chopped
2 tablespoons basil leaves, chopped
2 tablespoons lemon juice
salt and black pepper to taste

  1. Preheat the oven to 350°F (175°C).
  2. Wash, drain, and dry the potatoes.
  3. Combine the potatoes and olive oil in a roasting pan. Roast the potatoes in the oven for 1 hour.
  4. When the potatoes are tender, remove from the oven and drain any excess oil.
  5. Toss the potatoes with the garlic, herbs, and lemon juice. Season and serve immediately.

Chef: could use more "shine", good lemon flavor, cooked well

Personal/Team: The dressing has a nice flavor and potatoes were a good size, cooked well.

Lessons Learned: If serving fingerling potatoes, don't cut them into pieces so small, you can't see that they are fingerlings, that is part of their charm. They naturally grow in a good size for cooking, so you don't need to alter them too much.