I love almost anything in the form of potatoes, and was delighted when I came across fingerling potatoes at The Fresh Market. I had never seen nor heard of fingerling potatoes (they remind me of baby potatoes), but I was eager to try them out since I love potatoes, after all. I didn’t have trouble of thinking of a recipe, because I immediately knew what I wanted to try it out with: cherry tomatoes, another favorite of mine! Therefore, I bought a pint of organic cherry tomatoes and a container of fresh mozzarella from the olive bar at The Fresh Market. Since I already had some of my favorite herbs (basil and oregano) in my pantry, there was no need to get anything else!
Small Bag of Fingerling Potatoes
Handful (or 2) of Cherry Tomatoes
1/2 Teaspoon of Oregano
1/2 Teaspoon of Basil
Preheat oven to 400 degrees F.
Place the fingerling potatoes in a dish (I used a pie dish) and drizzle them with olive oil.
Add olive oil, 1/2 teaspoon of basil, and 1/2 teaspoon of oregano in a medium sized bowl. Place a handful of cherry tomatoes in the bowl and stir the ingredients together until the cherry tomatoes are fully covered in olive oil, basil, and oregano mixture. Repeat the same steps if you prefer more cherry tomatoes in your recipe. Then, carefully place all of the tomatoes on top of the potatoes.
Place dish in oven and roast for 35-40 minutes, or until the vegetables are tender. Wait 15-20 minutes for them to cool before adding fresh mozzarella (or beforehand if you prefer your roasted vegetables to be cheesy).