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.
Cooking Light OCTOBER 2003
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.
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