Crisp Roasted Fingerling Potatoes

Makes 6 servings

2 pounds fingerling potatoes, unpeeled, halved lengthwise (about 3 inches long)

1 tablespoon salt

1/2 teaspoon baking soda

2 tablespoons extra-virgin olive oil

1/4 teaspoon pepper

Adjust oven rack to lowest position. Place rimmed baking sheet on rack and heat to 500 degrees. Bring 2 quarts water to boil in large saucepan. Add potatoes, salt and baking soda, return to simmer, and cook 7 to 10 minutes or until tender but centers offer slight resistance when pierced with paring knife. Drain in colander and shake vigorously to roughen edges.

Transfer to large platter lined with kitchen towel and arrange cut side up. Let sit about 5 minutes until no longer steaming and surface is tacky. Transfer potatoes to bowl and toss with 1 tablespoon oil and pepper. Working quickly, transfer pan from oven and drizzle remaining oil over surface. Arrange potatoes cut side down for 20 to 25 minutes until crisp and spotty brown, rotating halfway through roasting.

Flip for 5 minutes and cool. (Adapted from “Cook’s Vegetables Illustrated,” America’s Test Kitchen.)

Per serving: 156 calories, 3 grams protein, 5 grams fat (26% calories from fat), 0.5 gram saturated fat, 27 grams carbohydrate, no cholesterol, 498 milligrams sodium, 3 grams fiber. Carb choices: 2