Roasted fingerling potatoes seasoned with salt and pepper are the perfect side dish for just about any meal, from quick weeknight suppers to fancy dinner parties.
1 tablespoon olive oil
1 1/2 pounds red- or yellow-fleshed fingerling potatoes
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
How to Make It
Preheat oven to 400°.
Combine oil and potatoes on a jelly roll pan coated with cooking spray, tossing to coat. Sprinkle with salt and peppers; toss to coat. Bake at 400° for 20 minutes or until tender when pierced with a knife.
Small fingerlings become deliciously fluffy inside when they're roasted. Red-fleshed fingerling potatoes are waxier than yellow-fleshed, so they crisp on the outside; use whatever variety you can find, though, since either will work.
We like the crunchy texture of kosher salt, but you can also use 1/2 teaspoon regular table salt.
I made these potatoes to accompany the Halibut Meuniere from Cooking light August 2009. The name describes these perfectly-- simple. I loved the crunchy skin, the fuffy insides, and the salt. Most of my potatoes were done in 20 minutes but the bigger redskin fingerlings took a few extra minutes.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!