Fingerling Potatoes with Parsley-Basil dressing

Picture
Ingredients
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



Directions
  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.

Critique
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.