Oven Roasted Fingerling Potatoes

Sometimes it is the simplest of things that are the most delicious. Not every meal at our house is gourmet style. This morning's brunch is a perfect example. My husband loves eggs and breakfast... I am not a fan of breakfast, mostly because I do not like eggs, even though I buy really wonderful fresh eggs from my friends Liz and Janet. Janet calls her chickens, the Six Sassy Sisters. And so this morning I made Wes his Six Sassy Sister eggs along with some roasted fingerling potatoes with garlic, onions, rosemary and olive oil. I made some bacon which he ate on the side and I used for a bacon, garden fresh tomato and arugula sandwich on home made sprouted wheat bread.

We ate our brunch on the lanai watching some paddle boarders paddle by our house and listening to the waves lap along our shore.

To make the potatoes just use uniformly sized potatoes or cut them into uniform sizes. With the fingerlings I simply sliced them in half. Toss the potatoes with olive oil, salt, freshly cracked pepper, fresh rosemary pulled from the twig, garlic cloves, coarsely chopped red onion and bake in a 375 degree oven for 30 minutes, then stir and bake for another 15-20 minutes till the potatoes are fork tender and have developed a bit of caramelization. I love roasted potatoes with chicken, but of course they go with most any protein or stand alone if you are a vegetarian. I like a bit of Belizian hot sauce on my potatoes, even at breakfast.