roasted rosemary fingerlings

I have been brunching like crazy this summer. It has become one of my favorite meals to cook for a crowd, so I've decided to share a few favorites this week. A lot of brunch prep work can be done the night before, making the actual cooking in the morning easy breezy - which is important if you're like me and snooze your alarm clock 17 times before your fusband finally dropkicks you out of bed. This is basically the only way I cook potatoes anymore - for breakfast or dinner - it is an unbeatable technique. My friend Grace taught me this little trick last summer and I swear I think we ate fingerlings with dinner ten weekends in a row. Parboiling them lets them soak up just enough water to make them extra crispy on the outside but soft on the inside. So good. Normal white fingerlings are just as delicious, but this purple, red and white bag that I picked up at the Farmer's Market looked oh so pretty. 

Recipe

Bag of fingerlings (about 25)

1 tablespoon olive oil

Several sprigs of Rosemary

1/2 Vidalia onion

3 cloves garlic

1 tablespoon lemon pepper

Salt and Pepper

Put a pot of water with a dash of salt on the stove while you wash your potatoes. Once the water begins to bubble, add the potatoes and parboil for about 6 minutes. Strain and leave to cool. 

Once cool enough to handle, slice each potato in half or thirds depending on its size. Chop the onion, dice the garlic and toss everything in olive oil, lemon pepper, and about a 1/2 teaspoon of salt and pepper. Spread out on a baking sheet - ideally no potatoes should be touching. Cover with sprigs of rosemary and bake on 500º for about 20 minutes or until crispy. 

Anyone have a favorite brunch recipe? Share the link in your comment if so!