Most Wednesdays, my mother in-law picks My Tiny Sous Chef up a little early and they have a cute little afternoon playing together. Then we all have dinner together. I like to try to plan a meal I know my mother in-law especially will enjoy. Tonight, without even consciously meaning to, I made a dinner reminiscent of one of the first dinners I ever had at her house. And it was a hit. Salmon, asparagus, potatoes. Simple, healthy, classic, easy — and totally yummy. I made this honey garlic salmon recipe. I quick-sauteed the asparagus in a little olive oil, a squeeze of fresh lemon, an all-purpose seasoning, and a pinch of salt. The potatoes I will share with you now. Just a light, quick, simple side that paired as beautifully with salmon as it certainly would with a juicy filet or roasted chicken or really almost anything. Here you go.
WHAT YOU NEED
* 2lbs fingerling potatoes (or any smaller variety of potatoes)
* 3T olive oil
* garlic powder
* Italian seasoning
WHAT TO DO
Preheat the oven to 400F.
Wash and dry the potatoes, then cut them into small, equal-sized chunks and place them into a large bowl. Add the olive oil, and a generous amount of both the garlic powder and the Italian seasoning (to taste). Toss to coat and distribute the seasonings and then pour the potatoes into a roasting pan.
Cook in your preheated oven for 30 minutes, or until the potatoes are fork-pierceable, but not soft. Serve hot. Cook for your in-laws.