Simple Roasted Fingerlings

by Cate on May 4, 2004

Recipe courtesy of Cooking Light Magazine, October 2003
Small fingerlings become deliciously fluffy inside when they’re roasted. We like the crunchy texture of kosher salt, but you can also use 1/2 teaspoon regular table salt. Red-fleshed fingerling potatoes are waxier than yellow-fleshed, so they crisp on the outside; use whatever variety you can find, though, since either will work.

1 tablespoon olive oil
1-1/2 pounds red- or yellow-fleshed fingerling potatoes
Cooking spray
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preheat oven to 400°. Combine oil and potatoes on a jelly roll pan coated with cooking spray, tossing to coat. Sprinkle with salt and peppers; toss to coat. Bake at 400° for 20 minutes or until tender when pierced with a knife.

Yield: 4 servings

Nutritional Information
CALORIES 196(17% from fat); FAT 3.6g (sat 0.6g,mono 2.5g,poly 0.4g); PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 367mg; FIBER 4g; IRON 1.9mg; CARBOHYDRATE 36.7g

Cate’s Notes: The recipe didn’t specify cutting the fingerlings, but I cut mine in half.

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