"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Latin Roasted Fingerlings Recipe

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This recipe for Latin Roasted Fingerlings, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag assorted fingerling potatoes, washed and cut lengthwise
1 T. olive oil
1 T. chili powder
2 t. minced garlic
3/4 t. salt
1/2 t. pepper
1 medium onion, cut into 1/2 thick wedges
1 1/2 c. halved cherry tomatoes
1/3 c. cilantro, chopped
1 T. fresh lime juice

Directions:
Directions:
Preheat oven to 425. In a mixing bowl combine olive oil, chili powder, garlic, salt and pepper. Add fingerling potatoes and onion and toss. Put potatoes and onions on a baking sheet and bake 25 minutes. Add tomatoes and bake 7-10 minutes or until potatoes are tender. Transfer to a large bowl and add cilantro and lime juice.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I like to use purple fingerling potatoes in this recipe, but the only place I can find them is Central Market.

 

 

 

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