Fingerling potatoes, the much smaller relative of the conventional potato, get their name from their elongated and knobby appearance. They come in a variety of colors such as white, gold, red and purple and are more flavorful than their larger counterparts. Unhappily potatoes sometimes get a bad rap because they are high in carbohydrates and avoided by people doing the “low-carb” diets. Yet it’s a little known fact that the starch in potatoes may have similar health benefits of fiber (increase feeling of fullness, lower cholesterol and triglycerides). The starch avoids enzymatic breakdown in the stomach and small intestine and passes right into the large intestine almost wholly intact. Potatoes are also high in Vitamin C, potassium and contain other essential vitamins and minerals for a healthy body.

Total Cost: $0.90 per serving

Roasted Fingerling Potatoes
Prep time: 50 minutes
Makes 4 servings.

• 16 Fingerling potatoes (from local farmer’s market)
• 3 fresh onions (small, flat onions from local farmer’s market)
• 1 garlic shallot
• 1 TB olive oil
• 2 tsp black pepper
• 2 tsp Kosher salt

Preheat oven 425°. Slice fingerlings approximately 1/2″ thick per slice. Peel and slice onions. Peel and slice garlic. Place all three ingredients into a bowl. Add 1TB olive oil, 2 tsp black pepper and 2 tsp Kosher salt. Mix. Put vegetables into a shallow baking pan. Bake 40 minutes or until done to your liking (some people prefer their potatoes more crunchy).