These fingerlings come out crisp on the outside, creamy on the inside and covered in Parmesan.
Serves 4
Ingredients
- Organic fingerling potatoes, 2 lb
- Steel Pony fresh thyme, 1 bundle
- Steel Pony Music garlic, 1 bulb
- Organic grated Parmesan, 125 g
- From your pantry: Oil, salt and pepper
Method
- Heat the oven to 425°F (220°C). Boil the fingerlings in salted water for 12 to 15 minutes, until they are tender.
- Drain the potatoes and let them steam dry for a few minutes. Spread them on an oiled baking sheet and press each one flat with the bottom of a glass.
- Drizzle the potatoes with oil, scatter a handful of thyme leaves over them, and roast them for 10 minutes.
- Scatter two minced garlic cloves over the potatoes and roast them for another 10 to 15 minutes, until the edges are crisp and deep golden.
- Shower the potatoes with Parmesan and return them to the oven for two minutes before serving.