My mom described these crispy roasted fingerling potatoes best: part roasted potato, part potato chip, part french fry, these might just be the holy trinity. What’s more, they are incredibly easy to whip up, weeknight or otherwise, and I think you might just have a new potato side dish once you try.
Whenever I cook these potatoes I always get rave reviews. People always assume there’s some secret. It seems so novel. How on earth can they be so crispy on the outside and tender on the inside, satisfying aforementioned potato chip and french fry fantasies? It’s actually pretty simple. All you dois cook them cut side down and then don’t. touch. them.
That’s it. No flipping and no tossing mid-way through cooking, as we’ve so oft been told we need to do for even brownness. The baking sheet helps the cut side get super crispy, while the potato cooks down and gets tender from the top. It’s magical. And simple. And basically your new favorite potato recipe ever. Recipe is a reallllllll generous term here.
These roasted fingerling potatoes are delicious on their own with just a sprinkle of sea salt, but a chimichurri sauce on the side really takes them to the next level. The bright herbs really pop against the golden potatoes, for a match made in heaven. As a side, they pair perfectly with roasted chicken, a well cooked steak, or pretty much any protein, as they are a versatile canvas for you to dress up as you will. I can’t wait to see what tasty dishes you end up pairing these with!
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Fingerling potatoes roasted to crispy perfection!
- 1 pound fingerling potatoes sliced lengthwise
- 2 tablespoons good extra virgin olive oil
- Kosher salt
- Parsley (optional)
- Chimichurri Sauce (optional)
- Preheat the oven to 425 degrees
- Toss the sliced fingerling potatoes in the olive oil and a few pinches of kosher salt on a baking sheet. Arrange them cut side down, leaving enough room between slices so that the potatoes aren’t crowded
- Cook without tossing for about 35 minutes. Check for crispiness by flipping one potato over. If nice and crispy, remove from oven. If not, keep cooking, checking periodically for doneness
- Garnish with fresh cut parsley (optional)
Keywords: potatoes, fingerlings, fingerling potatoes, roasted potatoes