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.
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
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
- 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.
Simple Roasted Fingerlings Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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