An interesting yet classic Italian combination of sweet and savory with a twist. If blue cheese is not your thing substitute goat’s cheese or even Parmesan.

Get your Little Chef involved with: cutting the fingerlings, measuring and mixing in the oil, seasoning and herbs, placing on the baking sheet, helping to test the fingerlings for doneness and drizzling with the cheese and honey. They will especially like that last step! As always, be safe in the kitchen and make sure that kids are supervised when handling knives, and working around heat sources

5 mins
45 mins


  • Large bowl
  • Baking sheet


  • 1.5 lbs Little Fingerlings™
  • 2 Tbsp olive oil
  • (To taste) salt and pepper
  • 2 sprigs rosemary, chopped
  • 1/4 cups gorgonzola
  • 2 Tbsp honey


  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    Cut fingerlings in half lengthwise.

  • Step 3

    In a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.

  • Step 4

    Place onto a baking sheet.

  • Step 5

    Roast in oven for 45 minutes, turning potatoes half way through. Potatoes should turn nice shade of brown and be fork tender.

  • Step 6

    Remove from oven and plate then add crumbled gorgonzola and drizzle with honey.