What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Oregano Roasted Fingerling Potatoes! Seasoning can change the taste of anything, especially when using fresh herbs. This is the time of year when I get excited about nurturing my herb garden. The hardier herbs, like mint, chives, and thyme withstand the winter months and breakthrough in the Spring with vim and vigor. Other favorites require renewing annually; rosemary, basil, cilantro, dill, and oregano are among them. Today’s recipe partners the delicate new fingerling potatoes, which grow small and narrow to live up to their name, alongside robust bleu cheese crumbles and the earthy flavor of fresh oregano. Together they produce a rustic dish characteristic of the south of France, Italy, and Greece. Enticing, isn’t it?
OREGANO ROASTED FINGERLING POTATOES
Ingredients:
1.5 pound bag of petite fingerling gourmet potatoes
1/4 cup vegetable oil
1 teaspoon sea salt
3 teaspoons dried oregano
1/2 cup bleu cheese crumbles
1/4 cup fresh oregano, chopped
Instructions:
Preheat the oven to 350°. Pour vegetable oil on a baking sheet to coat the pan with a thin layer. Using a 2-quart pan on the stovetop, cut fingerling potatoes in half and place in the pan with enough water to cover. Add sea salt. Bring to a boil; cook for 7-8 minutes. Drain well. Set aside. Sprinkle dried oregano over potatoes. Cover pan with lid and shake vigorously to slightly loosen potato skins. Carefully transfer oregano potatoes to the baking sheet. Turn to coat in oil. Bake 30-40 minutes until skins are golden and crispy. Turn occasionally to cook evenly. Once the potatoes are crisp on the outside and tender on the inside, transfer fingerling potatoes to a serving platter. Add bleu cheese crumbles and freshly chopped oregano. Serve immediately.
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I’m enticed! 😘 Yes! I love this recipe! 😋😋💐🙋♂️
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I can eat potatoes anytime anywhere. 🍂🥔
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Oh my they sound delicious. I love blue cheese and oregano. I have never heard of fingerling potatoes, but I wonder if new potatoes, Charlotte potatoes or Jersey potatoes might do as well.
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Of course you can substitute. The Charlotte potatoes sound pretty close to what I used. The long tubular shape and light brown waxy skin makes it a nice substitute. 🍃🥔
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This looks delicious!
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It tastes just as good as it looks. 😋🍂🥔
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I love new potatoes and this is a dish for me!
Thank you!
Joanna
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They are so tender. I’m definitely making this again! 🍃🥔🧀
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I love, love, the idea of the blue cheese crumbles!! Especially served with a nice thick steak!! Yum! Well done!
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Well done on the potatoes not the steak … LOL
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I knew what you meant. Steak on my plate is only eaten medium-rare. 🥩🍃
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A match made in Heaven, if I do say so myself. 💫
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We think a lot alike, especially when it comes to potatoes! Love that you used both dried and fresh oregano. Fresh can burn easily in the roasting process, and the dried is perfect there, but the fresh lends such a nice flavor to finish.
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The aromas are quite distinct as well. 🌿🍂
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Oh yes!
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Lucky me, I have a garden full of oregano.
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I know you’re doing a happy dance! 🎶🌿
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This is just sumptuous . .and adding the bleu cheese crumbles? Unfair, as in completely fair.
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I like to press the bleu cheese crumbles against the roof of my mouth and mash them with my tongue to stimulate the taste buds with that spicy, slightly salty taste. Ohmygosh, I sound like a freaking addict. 😍🍃🧀
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You are, Gail. Not that there’s anything wrong with that.
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Read mine too
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Thanks for the invite. 🙏🏻🍃
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