Fingerling potatoes a quick dinner side
I roast potatoes all the time, usually taking thinskinned larger potatoes and cutting them into manageable chunks. Which are delicious, if somewhat utilitarian on the plate. To kick up the presentation a notch, with no extra work, grab a couple of pounds of fingerlings instead.
Fingerling potatoes are small, slim, stubby potatoes — finger-shaped, as it happens. They have thin skins and roast up fairly quickly, especially if you slice them in half— 25 minutes in a fairly hot oven and done. And they have the added plus of looking quite winsome, while still crispy-on-the-outside/ creamy-on-the-inside and all of that.
You can stick with olive oil and salt and never be disappointed, or you can add in some fresh herbs, garlic and various spices, and fancy them up a bit.
Herb Roasted Fingerling Potatoes
Serves 6. Start to finish: 35 minutes (25 minutes hands off) 2 pounds fingerling potatoes 2 tablespoons olive oil 1 teaspoon finely minced garlic 2 teaspoons minced fresh rosemary 1 tablespoon minced thyme leaves 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil).
Cut the fingerling potatoes in half lengthwise, and place them on the prepared baking sheet. Drizzle with the oil, and sprinkle the garlic, rosemary, thyme, salt and pepper over them. Toss to thoroughly combine, and spread out on the baking sheet so the potatoes are in a single layer.
Roast for about 25 minutes, until the potatoes are tender and lightly browned. Serve hot or warm.