I recently bought these little baby potatoes from the farmers market and love discovering new and tasty ways to use them. Typically I like to throw them in stews or pot roasts because they take close to zero prep work. They’re so small all you have to do is rinse and toss them into whatever dish your making. No peeling or tons of chopping needed. So I thought, why not make them into a savory snack?
I’m the kind of girl who loves, and I mean really loves a good, healthy salty snack. If you do too, I think you just might enjoy this recipe as much as I do. It’s a three-step process in cooking these up, so not labor intensive and simple to make. The lemony seasoning paired with the roasted rosemary is delicious. In addition, the baby potatoes have a wonderful subtle earthy and nutty flavor which adds a nice surprise. There is also the option to make a light, herb dip to go with them. This adds another wonderful and creamy layer of flavor which makes them even tastier!
For the Tots:
-1/2 lemon, squeezed
-1 Tbl extra virgin olive oil
-1 tsp salt
-1/2 tsp pepper
-2 sprigs fresh rosemary, finely minced
-1 Lb (16 oz) baby or fingerling potatoes
-freshly grated parmesan reggiano cheese for topping
-5.03 oz non-fat greek yogurt
-1/2 tsp salt
-1 tsp dried chives
-1/2 tsp ground black pepper
-1 1/2 tsp onion powder
-1/2 tsp garlic powder
-1/4 tsp dry dill weed
-1 lemon, squeezed
*I like to use all organic, GMO free produce & ingredients*
Pre-heat oven to 415 degrees farenheit.
In large bowl place your lemon juice, olive oil, finely minced rosemary, salt & pepper. Whisk it around to combine all ingredients.
Halve your potatoes length wise and place them into the lemon and rosemary mixture. Using a spoon, mix your tots about to ensure they’re evenly coated.
Line a baking sheet with parchment paper. Place your coated tots onto the baking sheet, evenly spaced out, and place into the oven. Allow them to roast for 25-30 minutes. At the 20 minute mark, pull them out and sprinkle on freshly grated parm(enough to lightly coat the tops). Place back into the oven to fully roast.
For your dip, place your yogurt into a small bowl. Add in all spices and freshly squeezed lemon. Mix together well and place into the fridge until your tots are ready.
Once your tots are well roasted and golden brown, plate them and serve with your tasty dip. Voila!