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Simple Roasted Fingerlings

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings
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. 

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

Cook's Notes

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.