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appetizers Recipes sides

Fingerling Potatoes with Rosemary and Garlic

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These potatoes are one of my favorite side dishes ever. They look impressive enough to make for company, but are easy enough for a weeknight dinner side. Plus, the aroma of garlic and rosemary is truly intoxicating. That being said, I know that rosemary can be a bit polarizing. So If you aren’t a big fan, thyme would be a delicious option.

Roasted Fingerling Potatoes with Rosemary and Garlic

Fingerling Potatoes, scrubbed

Fresh Rosemary

3-4 Fresh Garlic Cloves (Smashed and Peeled)

Salt

Pepper

Olive Oil

  • Preheat the oven to 400 degrees. I like to use the convection roast setting on my oven
  • Line a baking sheet with aluminum foil and then a layer of parchment paper. (You can skip this step if you aren’t feeling as lazy. I don’t always do this because it isn’t as environmentally friendly as just washing your pan…but the appeal of an easy clean up won out today.)
  • Slice your thoroughly scrubbed fingerling potatoes in half lengthwise. I used about 6 potatoes, so half of a little bag. That is the beauty of this recipe, it will work if you have 3 potatoes or 12. Just adjust the seasoning and oil to coat.
  • Place your potatoes and garlic on your pan. Drizzle with a generous tablespoon or so of olive oil, a good pinch of salt, and fresh cracked pepper. Toss to coat.
  • Scatter the rosemary sprigs over the potatoes.
  • Optional: If you really love rosemary, like me, mince about half a sprig and sprinkle it over the potatoes. This will ensure that you get rosemary in every bite. The full springs will infuse the potatoes with their flavor, but this just adds a little extra.
  • Roast for about 30 minutes until golden brown on the outside and light and fluffy on the inside.
  • I like to taste a potato for seasoning. Potatoes need a good amount of salt to really shine.
  • Pro tip: keep an eye on your garlic cloves. Pull them out if they get golden brown too quickly. You can add them once the potatoes have finished cooking. No one likes burnt garlic!
Categories
appetizers

Spooky Worm Flatbread Pizzas

It’s less than a week away from Halloween and I am bringing you an extra spooky appetizer. Spooky Worm Flatbread Pizzas will be the hit of your Halloween party. Naan flatbread is topped with your favorite marinara, mozzarella cheese, and piled with caramelized red onions that will have your guests doing a double take.

Categories
appetizers entrees Main Menu

Veggie Tostadas with Avocado Sauce

I am slightly obsessed with avocado sauce. I find myself thinking of things to make just so I can top it with this magical stuff.

Categories
appetizers Main Menu sides

Asparagus with Golden Balsamic Vinaigrette

Hi friends! Happy Friday! Today, I am highlighting one of spring’s most loved veggies: asparagus.

Categories
appetizers entrees Main Menu

Kyle’s Quesadillas

Kyle's Quesadillas

This quesadilla is inspired by my older brother Kyle because he always orders unique combinations on his pizza, usually involving pineapple. I always thought it was weird because my favorite toppings were pretty traditional…cheese, sausage, pepperoni… etc. Pineapple belongs in pineapple upside down cake, not pizza! Wrong! This combination changed my mind. Kyle ordered a pizza with bbq sauce, bacon, jalapenos, and pineapple. Seriously, one of the best flavor combinations ever.