Simple Roasted Fingerlings

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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. 

Yield:

4 servings

Recipe from

Nutritional Information

Calories 196
Caloriesfromfat 17 %
Fat 3.6 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 36.7 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 367 mg
Calcium 32 mg

Ingredients

1 tablespoon olive oil
1 1/2 pounds red- or yellow-fleshed fingerling potatoes
Cooking spray
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preparation

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.

Note:

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.

Bruce Weinstein and Mark Scarbrough,

October 2003