Roasted fingerling potatoes are easy, delicious and always a crowd pleaser! No peeling or major chopping. Just wash, slice in half, coat with oil, salt, pepper and then bake. Super easy peasy.
Roasted Fingerling Potatoes
Give them a good wash.
Dry the potatoes. Slice in half lengthwise, place in a large bowl and toss with the olive oil, salt, and pepper.
Place on sheet pans in a single layer. (I used 2 pans for 3 pounds of potatoes.) And roast. This made a lot but you are going to need them because they disappear fast! This is also the perfect side dish for a dinner party. You can add any herbs you like, rosemary, garlic, thyme.
- 3 pounds fingerling Potatoes
- 2 tablespoons Olive Oil
- 2 teaspoons coarse Sea Salt
- Several Fresh Pepper grinds to taste to taste
Preheat oven to 400 degrees
Scrub the potatoes, slice in half lengthwise, dry thoroughly and place in a large bowl
Mix olive oil, coarse sea salt, and pepper in a small bowl.
Rub salt and oil mixture into potatoes.
Bake at 400 degrees for approximately 35 to 45 minutes or until potatoes are soft in the middle and crusted on the outside.
Adapted from 5dollardinners