Roasted Fingerling Potatoes with Olivada Vinaigrette

                        Roasted Fingerling Potatoes with Wild Oregano and Sage Savory Salt

                                                            and Olive Pesto Vinaigrette

                                                                         Serves 8

2 # fingerling potatoes, washed and halved lengthwise

2 T Bella Cucina Wild Oregano and Sage Savory Salt

1 t cracked black pepper

3 T Bella Cucina Extra Virgin Olive Oil

For the Olive Pesto Vinaigrette

1 ea (6oz) jar Bella Cucina Olivada Olive Pesto

3 T Bella Cucina Extra Virgin Olive Oil

1T lemon juice

1 T fresh thyme, picked

For the olive Pesto Vinaigrette:

Whisk together Olivada Olive pesto, olive oil, lemon juice and thyme until well mixed (this is a broken vinaigrette so it will never fully come together).

For the Fingerling Potatoes:

Preheat oven to 425 degrees fahrenheit.  Put a sheetpan in the oven while it preheats. Put the fingerling halves in a large bowl and toss to coat with the olive oil, salt, and black pepper.  Carefully remove the hot sheetpan from the oven and scatter the potatoes evenly, in one layer onto it.  Put the sheetpan back into the oven for about 25-30 minutes or until the fingerlings are golden brown and crisp on the outside and tender on the inside. Let the fingerlings sit for 5 minutes when they come out of the oven then toss in the olive pesto vinaigrette.

Buon appetito! copyright 2011 Alisa Barry