advice on herby fingerlings
try this bodacious herbaceous side dish for your next bbq or gathering. believe me it is so worthwhile to twice cook the potatoes- first boiled, then roasted. it is the best way to get a potato that is creamy on the inside and crispy on the outside.
i don't have tidal but maybe you do, otherwise will have to wait a few days...
ok um these are painterly and beautiful
2 dope queens fans will enjoy this!
hard to beat a volcano erupting and a lightning bolt
disclaimer: i just like the headline of this article and the lead image
i'm not even on vacation and reading this made me feel more calm
cindy sherman grams
this helped me contextualize dunkirk as a movie
another animal reminder of the good in the world
rolling stones style muse
just learned about diseconomies
the way to go
1lb fingerling potatoes sliced in half lengthwise
1/4 cup olive oil + more for drizzling
1/2 cup chopped flat leaf parsley
1/4 cup chopped dill
1/4 cup chopped chives
2 cloves minced garlic
juice of 1 lemon
salt to taste
preheat oven to 425 degrees. place potatoes in a large pot covered with a few inches of water and a couple of big pinches of salt. bring to a boil and cook for 10 minutes. drain the potatoes and toss them with olive oil and a few pinches of salt on a large sheet pan. cook for about 20-25 minutes or until nicely browned. let potatoes cool slightly, then while still warm toss them with chopped herbs, lemon juice, a drizzle of olive oil, and a sprinkling of salt.