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1. Rinse the potatoes in a strainer or colander under running water, then shake off the excess water. Pat the potatoes dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife. Place them in a large saucepan, add cold water to cover by about an inch, add about a teaspoon of salt, and bring to a boil. Turn the heat down to medium-low, and simmer for 10 to 12 minutes, or until just tender enough for a fork or a sharp knife to pierce them easily. (They should not be falling apart.)

2. During the last few minutes of simmering, rinse a big handful of parsley under running water. Squeeze it tightly over the sink to press out most of the water, then roll it in paper towels to dry it further. Transfer the parsley to a cutting board and mince with a sharp knife. Measure out 1/3 cup, and set this aside.

3. Place the colander back in the sink, and drain the potatoes well. Carefully (so as not to burn yourself) pat the cooking pot dry with paper towels and immediately return the potatoes to the pot. Throw in the butter or drizzle in the olive oil (or use some of both) and toss, sprinkling in the ¾ teaspoon salt as you go. Toss in the parsley, stir, transfer to a bowl, and serve right away.

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GET CREATIVE

Try this with other small waxy potatoes, too, such as fingerlings, Yukon Golds, yellow creamers, or Yellow Finns.

Use a high-quality olive oil in place of the butter or olive oil.

Mix the parsley with another minced fresh herb, such as basil, thyme, or cilantro.

Instead of using regular salt, serve some crunchy “designer” salt at the table.

Serve with some salsa, sour cream, or guacamole (store-bought or homemade—see Chapter 8: Party Snacks) on the side of the plate for dipping.

Pass a shaker bottle of hot sauce at the table.

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roasted fingerlings

Makes 4 to 5 servings

Fingerling potatoes are an heirloom variety (meaning, grown from old-fashioned, noncommercial seeds, favored and thus kept alive by true vegetable gardeners) that has become quite popular in recent years. Easily found in farmers’ markets and enlightened produce departments, fingerlings are small, elongated, and knobby, kind of like a wise old person’s fingers, which is why they are so named. They have very thin, delicious skin and rich yellow flesh, and were born (or I should say, sprouted) to be roasted at a high temperature in a slick of olive oil. From this process, they emerge fantastically crisp on the outside, creamy on the inside, and indescribably delectable all over.

This recipe is vegan.

2½ pounds (about 24) fingerling potatoes, about 3 inches long

2 tablespoons olive oil

1. Adjust the oven rack to the center position and preheat the oven to 425°F. Scrub the potatoes under running water. Pat them dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife.

2. Line a baking tray with aluminum foil, and drizzle it with the olive oil. (You can use one of the cut potatoes to spread the oil, holding the foil steady with your other hand.)

3. Place the potatoes, cut side down, in a single layer on the oiled surface. Place the tray in the oven, and let the potatoes roast, undisturbed, for 15 minutes.

4. Remove the tray from the oven, and use tongs to turn the potatoes over. Return the tray to the oven and let the potatoes roast for an additional 10 minutes, or until the cut sides are nicely browned and the potatoes are cooked through. Remove from the oven, and serve hot, warm, or at room temperature.

GET CREATIVE

Season with salt and pepper to taste. (Fancy “designer” salts and exotic pepper are great here, too.)

Garnish with a sprinkling of minced parsley.

After you turn the potatoes over, sprinkle them with up to ½ teaspoon dried rosemary or thyme, or up to 2 teaspoons minced fresh rosemary or thyme, before returning the tray to the oven.

Serve with a small dish of salsa, sour cream, yogurt, ketchup, or mayonnaise, for dipping.

Drizzle with high-quality olive oil just before serving.

Pass