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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
Friday, March 15, 2013
Roasted Fingerling Potatoes
3 lbs fingerling potatoes (washed, but unpeeled)
1/2 cup olive oil
1 1/2 tsp dried thyme leaves
Sea salt and ground pepper to taste
Preheat your oven to 450 degrees. In a bowl, toss the potatoes with the olive oil and thyme leaves. Transfer the potatoes to a baking sheet in a single layer and season with ground sea salt and pepper. Bake for 25 minutes or until tender inside while crispy outside.
This one gets a thumbs up from the whole family!