Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.

Anthony Rosenfeld
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
15 mins
total:
42 mins
Yield:
Serves 10 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

94 calories; fat 2.8g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 2g; carbohydrates 16g; fiber 1.6g; iron 0.8mg; sodium 150mg; calcium 10mg.
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