Recipe For Fingerling Potatoes Roasted

Flip the potatoes every 10 minutes or so to make sure the tops dont burn. Preheat oven to 425.

Roasted Fingerling Potatoes Recipe Finecooking

Slice the potatoes lengthwise and toss them with all the ingredients other than the fresh parsley and olive oil.

Recipe for fingerling potatoes roasted. Bake uncovered 8-10 minutes or until tender stirring once. Fingerling potatoes butter garlic powder ground paprika Italian seasoning salt and pepper. Cook and toss until evenly coated with butter about 2 minutes.

Place potatoes in a large saucepan and cover with water. Add butter and heat until melted. Garnish with fresh parsley and serve.

Garnish with a sprig of your fresh herb. Fingerlings are excellent for fast meals because they are quick and easy to prep. Preheat the oven to 400F and line a rimmed baking sheet with nonstick aluminum foil.

The fingerlings should now be fully coated with the oil-salt-herb mixture. Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes usually about 20 to 25 minutes. Meanwhile finely chop until you have 2 tablespoons fresh parsley leaves.

Drizzle over potatoes and toss to coat. Ingredients for Roasted Fingerling Potatoes. How to Make Roasted Fingerling Potatoes.

Garnish with the parsley. Fingerling potatoes do not need to be peeled prior to roasting a BIG BENEFIT over regular potatoes like the ones used to make Baked French FriesTheir thin skins almost taste sweet and are key to a golden crisp exterior. Bring to a boil.

Cut the potatoes in half lengthwise. Transfer to a greased 15x10x1-in. Add the potatoes and saute over medium heat turning frequently with a spatula until they are golden brown on the cut sides about 5 to 7 minutes.

Drizzle with oil and sprinkle with salt and pepper. If you dont have any fingerling potatoes baby potatoes are really great too. Combine the remaining ingredients.

Toss the potatoes until evenly coated in oil and seasoning. Place the olive oil in a large heavy skillet with a lid and heat over medium heat. Cover and cook 10 minutes.

Heat a cast-iron skillet over medium-high heat. Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. Cut the potatoes in half lengthwise and transfer them to the baking sheet.

Roast until the potatoes are tender enough to easily be pierced with a fork golden brown and starting to shrivel slightly flipping halfway through 25 to 30 minutes total. Taste and season the potatoes with more salt and pepper if needed.

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