A spud by any other name

Looking at the box of fingerling potatoes purchased, I had an idea. All the cooking magazines tell you what a classy side dish this is. I just want to know that it is as delicious as the only spud to hold my heart, the yukon gold is. So I roasted them in my toaster oven. To lazy to use my regular oven, as I have pots and pans stored there. Then I needed to decide on flavorings. A strong robust herb would be ideal. Fresh sprigs of Rosemary, good quality extra virgin olive oil, salt and pepper to round it out. I set in the low rack at 300 degrees for 25-30 minutes depending on the size. To my pleasant surprise they were delicious and strong and stood up well to the porterhouse steak, medium rare of course I made on a stovetop grill pan. You may pair it with some sort of wine. As an uber novice I can safely say that they all taste the same to me, reds taste like red and whites like white. Never could taste the grapes or the other spices ala Sideways. Or how about a lager. I recommend emphatically that you try Samuel Adams Boston Lager. It's deep flavor compliments the dish. As a New Yorker it pains me to admit to like anything from the State housing Yawkey way but I do. Such is life.

Happy Eating!