Recently at the Farmers Market in Claremont on Sunday, I bought a small 1-pound bag of fingerling potatoes. (There is a small booth there that seems to specialize in these.) So, now I had to find a good way to cook them…

My idea was to roast these little potatoes. I found a few interesting recipes for roasting the pototoes:

• Roasted Fingerling Potatoes – by Rachel Ray of the FoodNetwork. Some complaints in the reviews about 500 degrees being too hot…
• Fingerling Potatoe Recipes by Mountain King – a list of serveral recipes, including “Herb Roasted Fingerling Potatoes” and others.
• How to Roast Potatoes – a general how-to on roasting potatoes

In the end, I came up with my own idea. It seemed 425 F degrees was a good temperature, especially since the Oven Fried Chicken recipe that I was making from EatingWell.com also called for the same temp, and I have only one oven.

I also thought that 30 minutes should be enough to roast these little potatoes. So, I put them in a medium bowl, drizzled them with about a tablespoon or two of Extra Virgin Olive Oil. Sprinkled with salt, pepper, garlic powder and a generous tablespoon or so of fresh chopped rosemary. Tossed to coat and then roasted them for 30 minutes in the oven, alongside the chicken.

These came out very well, if I do say so myself, and I will make them again. Yum!