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
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
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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