Alice’s tortilla looked delicious! It would be wonderful with a side salad for dinner. I like this tapas run that we have going and I’m not quite ready to quit it yet.
So here’s another tapas recipe.
I was at the farmers market this past weekend and spotted these fingerling potatoes which inspired this dish.
Usually in the winter time I roast vegetables on a regular basis. It’s a great comfort food and serves the purpose of heating my kitchen as well as making my house smell really good. It’s summer time here and a bit warm, so using the oven is not the very best idea, but was worth it for these delicious little potatoes.
I washed the little guys
Tossed them with some olive oil, cumin powder, paprika and salt.
I use a small plastic bag and put the potatoes and the rest of the ingredients in it and toss. This allows me to use less oil and completely cover all the spuds with the spices.
I placed them on a lightly oiled baking sheet
Added some sliced smoked aged chorizo
and fresh thyme and baked them at 350 F for 40 minutes.
When the potatoes are soft enough to spear with a fork, pull the pan out of the oven and serve.
This can be served hot on its own, as a side dish with roast chicken, or room temperature with a dipping sauce. I served it at room temperature with an aioli dipping sauce.
To make an aioli, you can either add garlic and a little lemon juice to store bought mayonnaise or you can make it from scratch. I attempted to make my own for this dish, but was disappointed with the result, so I’ll continue to experiment and bring you my successful attempt in the future.
I added some chili sauce to some of the aioli for a spicier version. It was delicious!
OK Alice, have we tapped out the tapas?!
Roasted Fingerling Potatoes
½ pound of potatoes
1 chorizo link, sliced
1-2 tablespoons of olive oil
1 teaspoon of fresh thyme
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of salt
Preheat oven to 350 F.
Toss potatoes with oil, thyme, cumin, paprika and salt until well covered. Pour onto lightly oiled baking sheet. Add sliced chorizo and place into heated oven for 40 minutes.
Serve hot or room temperature.
Aioli w/ store bought mayonnaise
½ cup of mayonnaise
3 cloves of garlic, finely chopped or pressed
1 teaspoon of lemon juice
Mix together until smooth.
As a variation, you can also add one tablespoon of garlic chili sauce to the aioli.
The A to B of Cooking 
This might be a silly question but….
If you can’t get those kinds of potato can you just cut potato that you have into thick sized chips/chunks/wedges? If so, does that change the cooking time or anything like that?
I think these are what we call Kipfler potatoes pnutski. You may find them in a good green grocer, definitely at the market.
Not silly!
Yes, you can cut potatoes (or any root vegetable, really) into finger sized wedges and just roast them until the flesh is soft and they are as brown or crisp as you like them. This is the easiest most forgiving dish EVER!
I’ve roasted regular sized potatoes cut into wedges, along with mushrooms, onions, carrots, sweet potatoes, turnips – tossed with olive oil and garlic. It’s wonderful!
Excellent. I am a huge fan of sweet potato so was planning on trying it with that 🙂
Do the fingers need to be from children, or will adult fingers work? Adult fingers are cheaper, but “fingerlings” makes it sound like they need to be from children. Please clarify.
Children’s fingers are nice and tender and sweet…
I was about to ask about the spuds, they look like Kipfler, which are my very favourite of all potato. Coles do stock them at this time of year. Really looking forward to making this one, simple easy and looks delicious.
Looks fantastic doesn’t it.