Oven Roasted Fingerling Potatoes - Back to Basics

I love fingerlings potatoes. They are sweet, tender and cook fairly quickly, not to mention that they are so damn cute too...oh and the colors! How could you not want to eat a purple potato??

I always had a hard time finding these in my local markets. I was so happy to see these at Sam's Club last week. A 5 pound bag cost me $5.37. Bargain priced for these kind of spuds if you ask me.

Here’s just how simple it is.

Wash and scrub the amount of potatoes you want to use. Let them try on some paper towels. Once they are dry slice any of the bigger potatoes in half. You can leave the smaller ones whole. Put them in a large bowl and pour some olive oil over them, just enough to coat them all. Now sprinkle them with a generous amount of salt and pepper, then get your hands in there and toss them so they are all evenly coated.

Preheat the oven to 450. Arrange them cut side down in a single layer on a sheet pan. Don’t use foil. It won’t allow the potatoes to get a good sear on them. Sprinkle them with another douse of salt if you think they need it. Pop them in the oven and check them at the 30-minute mark. You might have to run a spatula under them to loosen them up a bit at this point. Put them back in for another 10 to 15 minutes. You want them to be nice and crunchy and golden brown on the bottom.

What I love about these potatoes is they don’t need anything on them. No butter, or sour cream, nothing. They are creamy and buttery tasting all on their own. The kids like them cause they get to eat a '"colored" potatoes.....how very exotic.



I made 2 sheet pans full for Nana’s birthday party and I only had a handful left. My oldest son woke up the next morning and the first thing he asked me was "are there any of those potatoes left?".

Yup, they are that good.