One potato, two potato, three potato, four…
Adrienne threw every last potato right on the floor.
But I just rinsed them off and kept going. (God made dirt, so dirt don’t hurt…remember that??!)
Okay. Done with rhymes.
The super bowl is fast approaching and you probably need some snacks. (I don’t care one lick about football, but I do like to eat and I like an excuse to hang out with friends and family on a Sunday afternoon)
I’ve got you covered.
For like six seconds. Because that’s how fast you are going to inhale these cute little purple potatoes. If you can’t find the purple variety, thass’ alright. Regular potatoes will be dandy, too.
Roasted Fingerling Potatoes + Mushroom Garlic Dipping Sauce
- about a pound of fingerling potatoes
- a good drizzle of olive oil
- 1 t garlic salt
- 2-3 T butter
- 1 sprig of rosemary
- 1 head of garlic, minced
- 1 C mushrooms, finely chopped
- 1 T flour
- a good pinch of salt and a grind or pepper
- 1 C milk
Preheat the oven to 425 degrees.
Get the potatoes all washed and slice them in half. Drizzle them with olive oil and sprinkle with garlic salt. Roast the potatoes for 30 minutes, flipping after 15 minutes.
Meanwhile, melt the butter in a medium saucepan. Then add the garlic and let it get all toasty and fragrant for about 30 seconds. Next, add the rosemary and the mushrooms and cook until the mushrooms are just tender. About 5 minutes. Sprinkle the flour over everything, stir it, and let it cook for another minute or so. Then add the milk and cook on medium until the sauce has thickened.
Remove from heat. Remove the sprig of rosemary. Transfer to a blender and blend until smooth.
Then dip the potatoes, repeat, and enjoy!