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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 17%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 36.7g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 367mg
  • Calcium: 32mg

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

  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.
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.

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