Joey invited MSU Corporate Chef Kurt Kwiatkowski to share tailgating recipes with us - and now Chef Kurt is cooking with us all year 'round! We post his recipes every week here and on FB.

Chef Kurt’s Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes
1 Tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon dried tarragon
¼ teaspoon dried mustard
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Preheat your oven to 400 degrees
Wash all potatoes
Cut them in half long ways and toss with all other ingredients until evenly coated
Spread evenly onto sprayed sheet tray
Roast for 10 minutes, pull the pan out and shake the potatoes, return to the oven for an additional 10 minutes until nicely golden brown
Remove from oven, taste and adjust seasoning with salt and pepper as needed