2 pounds fingerling potatoes, washed and scrubbed, skin on, 1/4 cup chopped garlic, 1/3 cup extra virgin olive oil, 1/2 cup chopped chervil, Salt and black pepper
For the Garlic Fingerling Potatoes: Preheat a heavy metal baking dish in a 375° oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350°.
Cook for about 30 minutes or until a knife easily pierces the spuds.
Made with: New York Strip and Ribeye Steak Variety Box