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Prosecco Butter-Glazed and Roasted Fingerling Potatoes

Updated July 06, 2017

Cookbook

Mango

Published by University Press of Florida

Prosecco ButterGlazed and Roasted Fingerling Potatoes
Prosecco ButterGlazed and Roasted Fingerling Potatoes

Editor's Note: When it comes to comfort food recipes, you want something that is as tasty as it is easy to make. You'll be pleased to learn that this recipe for Prosecco Butter-Glazed and Roasted Fingerling Potatoes will deliver. The four-ingredient recipe can be ready to eat within about 45 minutes, making this side dish a delicious last-minute option to include in your evening meal. Plan to serve this side dish with any main course, including meatloaf, roast chicken, or grilled fish. This side dish uses the author's recipe for Prosecco Butter to create a unique flavor that your entire family will love.

Carbs and butter? Okay, so you might not want to serve this particular recipe to dieting family members. But when the weather’s bad — be the storms literal or metaphoric — there’s no better comfort food around.

Serves6 to 8

Cooking MethodRoasting

CostModerate

Easy

OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseSide Dish, Vegetable

EquipmentBaking/gratin Dish

Five Ingredients or LessYes

Taste and TextureSavory

Ingredients

  • 2 pounds fingerling potatoes, washed and dried
  • 4 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • Prosecco Butter

Instructions

  1. In a bowl, toss the potatoes with olive oil, salt, and pepper. Arrange on a baking sheet and roast in the oven on 450 degrees F for 30 minutes or until crisp and light brown. (Halve or quarter the potatoes for faster cooking times.)

  2. Meanwhile, prepare the Prosecco Butter.

  3. Remove the potatoes from the oven and allow to cool for 5 minutes. Transfer the potatoes to a bowl and pour the Prosecco Butter over them. Gently toss to coat the potatoes. Serve immediately.

A Different Cultivar

The Prosecco Butter can be prepared ahead of time and reheated.

Reviews

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