Roasted fingerling potatoes are crazy good. They are salty with a sweet creamy center. Fingerling potatoes were never something I thought I’d have as a “go to” side dish, but after making them with several different meals they have become one of my preferred sides. I saw them for the first time not long ago at a local farmer’s market and I thought I’d give them a try. Boy, have I been surprised at how good they are, and talk about simple. Just lightly coated in olive oil and salt, then roasted. The big surprise for me has been how sweet they taste. I love them served with a meal or eating them by themselves cold as a snack. These are the same potatoes that I use in my French Style Potato Salad recipe. Any way you decide to use them I think you will really enjoy these tasty heirloom potatoes.
Roasted Fingerling Potatoes
Print recipe| Serves | 4 |
Ingredients
- 1 1/2 Pounds Fingerling Potatoes
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
Note
The parchment paper keeps the caramelization on the vegetables and not on the roasting pan. It also makes it very easy to clean the pan.
Directions
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Preheat oven to 425 degrees. Wash and dry potatoes. |  |
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Place potatoes in bowl and toss with olive oil and salt. |  |
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Put potatoes on baking sheet lined with parchment paper and place in 425 degree preheated oven for 20 minutes. |  |
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After 20 minutes remove from oven and turn potatoes. |  |
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Return to oven for another 15 - 20 minutes. |  |
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Remove from oven and set aside to slightly cool before serving. |  |
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Place potatoes in a bowl and serve. |  |
These are delicious! Yum!!