Roasted Fingerling Potatoes
Roasted Fingerling Potatoes are a simple and flavorful side dish made by tossing fingerling potatoes with olive oil, herbs, and seasonings, then roasting them until golden and crispy on the outside and tender on the inside. Their unique shape and creamy texture make them a visually appealing and delicious accompaniment to roasted meats, poultry, or vegetarian dishes. Perfect for casual dinners or elegant meals, this dish highlights the natural flavor of the potatoes with minimal effort.
Ingredients
- 1 1/2 lb. fingerling potatoes
- Cooking spray
- 3 Tbsp. vegetable oil
- 2 Tbsp. cornstarch
- 1 Tbsp. fresh rosemary, finely chopped
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed.
- In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total.
- Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange, but this coating ensures maximum crispiness.)
- Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.
- Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about 5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.
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