Name: Roasted Fingerling Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs fingerling potatoes; Extra-virgin olive oil; Sea salt; Freshly ground black pepper; Fresh herbs such as rosemary or parsley; Fresh lemon juice for finishing; Garlic optional

01

Overview

Prep10 min

Cook30 min

Total40 min

Servings4

DifficultyEasy

02

Ingredients

03

Equipment

Oven
Large baking sheet
Parchment paper

04

Method

01

Heat the oven

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

02

Dry the potatoes

Wash and dry the fingerling potatoes thoroughly.

03

Halve

Slice them in half lengthwise.

04

Toss with oil

Toss the potatoes with olive oil, salt, and black pepper.

05

Arrange cut-side down

Arrange them cut-side down on the baking sheet, leaving space between them.

06

Roast

Roast until the bottoms are deeply golden and the centers are tender, about 25 to 30 minutes.

07

Finish with herbs and lemon

Toss the hot potatoes with fresh herbs and a squeeze of lemon juice.

08

Season

Taste and add more salt and pepper if needed.

✦

Tips

NotePut the cut sides directly against the hot baking sheet. That's how you get that almost fried-looking golden surface without actually frying anything.

NoteAnd give them room. Crowded potatoes steam; lonely potatoes get crispy.

✦

Nutrition

AllergensNone of the major allergens

✦

Storage

RefrigeratorUp to 3 days. Re-crisp in a hot oven or skillet rather than the microwave.

?

Frequently asked

Can I use another potato?+

Yes — halved baby Yukon Golds or red potatoes work the same way; keep the cut-side-down trick.

Why did mine steam instead of crisp?+

Crowding. Give each half space on the sheet, and make sure the potatoes are fully dried before the oil goes on.

Roasted Fingerling Potatoes

Overview

Ingredients

Equipment