I was very intrigued a few days ago when I found a pretty rare sight at the store - at least for me. Fingerling
( baby Yukon ) potatoes. I can't usually find them in my area. There was a small bin of them, so I filled a bag and planned on roasted fingerlings with dinner. Fingerlings are so small you generally don't have to remove root spots. They look essentially like the plate above.
After washing, I simply tossed them with a few tablespoons of high quality olive oil, and some random seasonings: garlic powder, Italian blend, and some extra oregano and basil.
Spread out on a baking tray: