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. 

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Chef'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.

Ratings & Reviews

My go to recipe for fingerlings

Showell
September 17, 2017
Simple, as advertised. Reliably good. 

ShellyV's Review

ShellyV
July 19, 2009
This were great! Very simple, yet very flavorful. I paired them with the Grilled Pork with Blackberry-Sage Sauce in the June 2009 issue. I will definitely make them again.

creagan's Review

gastrocari
January 30, 2010
My potatoes took longer than the recipe called for...maybe I did something wrong. These weren't bad...just not a favorite.

Showell's Review

creagan
May 20, 2012
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.