What's On the Side: Roasted Fingerling Potatoes

Roasted fingerling potatoes are a simple and versatile side dish that make a healthy alternative to french fries.

I am a total sucker for colorful produce. Little fingerling potatoes that are purple, gold, and red? I'll take two bags, please.

The other day we had BBQ chicken sliders for dinner (recipe to come later this week), and I really wanted to serve fries on the side. Alas, french fries aren't exactly the healthiest of side dishes, so I brought out a bag of fingerling potatoes and opted for a more-healthy roasted potato dish instead.

It really couldn't be simpler to roast fingerling potatoes. I usually cut them in half lengthwise, put them all in a bowl, drizzle with a few teaspoons to a tablespoon of olive oil and toss to coat. Then I spread the potatoes into a single layer on a rimmed baking sheet (cut-side up first), and season generously with salt and pepper. You could also add a sprinkle or two of your favorite dried herbs at this point, too. Then roast for 10 minutes, flip the potatoes over, and roast for another 10-15 minutes. I then place the potatoes in a serving dish and pop them in my oven's warming drawer so that they stay nice and warm until the rest of dinner is ready. Easy peasy!

Roasted Fingerling Potatoes (printer-friendly version)
makes 4-6 servings

1-2 pounds fingerling potatoes, rinsed and halved
olive oil
freshly cracked black pepper
sea salt

1. Preheat the oven to 425 degrees.
2. Add the halved potatoes to a large bowl. Drizzle with olive oil and toss to coat evenly. Spread the potatoes into an even layer on a rimmed baking sheet. Season generously with salt and pepper.
3. Roast in the oven for 10 minutes. Then remove from the oven and carefully flip each of the potatoes over. Return to the oven and roast for an additional 10-15 minutes, or until tender and golden-brown.
4. Let cool for a few minutes before serving.