Fingerling Potatoes

1#  golden fingerling potatoes

2 T  olive oil

1 1/2 t sea salt

1 t fresh ground black pepper

2 t   fresh herbs of choice -optional

Preheat oven to 400 degrees.

Scrub the potatoes under cold running water and cut and scrape away any blemishes while leaving as much skin on as possible.

Pat well with paper towels to dry.

Slice the potatoes in half lengthwise.

Put the oil in a plastic bag- spreading it all around.

Add the cut potatoes, then the salt and pepper.

Shake and move it all around until the potatoes are evenly coated with the oil and salt and pepper.

Spread a little oil in the bottom of a baking dish large enough to accommodate the potatoes in a single layer.

Lay them in a single layer- don’t crowd them- on the baking dish- cut side down. Bake for about 15 minutes. 

The potatoes should easily release when turning and be well browned-  if they don’t- they need more time. When they are ready, turn them and roast for about another 10 minutes until well browned. Roasting time will depend on the size of the potatoes. you want them to be crisp on the outside and still creamy on the inside.

Sprinkle with herbs and serve hot! 

Shared by Debbie McLean Warner


The Pot Stirrers