In almost every Irish kitchen, you will find the family staple is a nice serving of freshly roasted potatoes. I would say that, based on my research, Sundays are the best days for these Teeny Tiny Roasted Potatoes. This is a quick and easy treat that serves as a beautiful side dish to just about any meal you have planned for Sunday brunch or dinner.
It’s no surprise that potatoes are an Irish favorite, being that they are known to have found and cultivated the first of all known potatoes back in the 16th century. And, there is nothing like a pan of roasted potatoes cooking in grass-fed Irish butter, my personal favorite. You can find Irish butter in my fridge on almost any given day.
With St. Patrick’s Day rolling around the corner, I found nothing better than to make Teeny Tiny Roasted Potatoes with some cute little fingerling potatoes I found at Trader Joe’s in Dr. Phillips, good old grass-fed Irish butter and farmer’s market fresh parsley seasoned only with Himalayan sea salt.
The cool thing about using fingerling potatoes for roasting is that you don’t have to chop them up like you would with a full-grown spud. I do like to poke some holes in them with a small fork to create a natural way for them to breathe out the steam as they are being roasted. Do be careful when cooking with a lot of steam because you can get hurt real bad. It’s only two of us here at home with the boys so we had plenty leftovers of our Teeny Tiny Roasted Potatoes. If you have a big family, this means you can feed all the mouths at your table with this side dish.
Are you already planning Easter Sunday brunch or are you simply visiting at someone else’s hosted brunch? Since I don’t think we will be having any huge festivities for St. Patrick’s Day this year, I decided I want to incorporate these as one of the dishes I will be making for the Easter Sunday brunch get together we are hosting at our house this year. My parents will be in town then so I am thinking after early-morning church service, we are head back to our place for a nice family sit-down meal.
Perhaps a yummy spinach and artichoke dip to munch on with my honey’s famous homemade tortillas chips as we pop a leg of lamb to roast in the oven?
Dreaming of making a brightly colored spring white wine sangria for all the ladies to sip on from mason jars with black & white paper straws while we wait for the food to be ready. Mix in some homemade rhubarb simple syrup, grapefruit slices and fresh sprigs of mint. I’ve gotta make Lala’s famous Green Bean Casserole and, of course, a pot of my Teeny Tiny Roasted Potatoes. These are all sure to be a perfect hit for my little holiday party.
What do you plan on making for Easter Sunday? Will you be adding these to your menu?
Teeny Tiny Roasted Potatoes
It's no surprise that Teeny Tiny Roasted Potatoes are an Irish favorite, let's celebrate brunch with this beautiful side dish.
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Fill a pot with water. Set to boil.
Using a fork, pop some holes in your fingerling potatoes. Set aside.
Wash and chop your parsley. Set aside.
Once the water is boiling, add in potatoes. Boil for 20 minutes. Drain water.
Grease large pan with butter. Add parsley and potatoes. Cook on low while turning the potatoes every few minutes. Sprinkle with salt.
Remove from heat when lightly crispy and browned. Allow to cool.