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Roasted Fingerling Potatoes
By Chef Judy Rodgers


1 1/2 pounds Fingerling Potatoes
3 tablespoons Dry White Wine
3 tablespoons Extra Virgin Olive Oil or Melted Unsalted Butter
1 branch Thyme


Preheat the oven to 350 degrees.

Scrub the potatoes, pick any dirt from the eyes, and trim any green parts. Cut lengthwise in half, to expose as much of the inside of each potato as possible.

Toss with a teaspoon or so of salt, the wine, and oil or melted butter. Strip the thyme leaves from the branch and toss with the potatoes.

Crowd the potatoes in a shallow roasting pan in a single layer, cover tightly, and bake until very tender, 20 to 30 minutes, depending on variety and size. Serve promptly.


You can reheat these potatoes on a grill; just set them cut side down over a medium fire. They will get a golden crust with nice grill marks in just a few minutes.