Simple Roasted Fingerlings

It’s recipes like tonight’s vegetable that quickly refute statements like “I don’t know how to cook” or “I don’t have time to cook.” They just don’t hold water. Sure, some nights you’re too tired to cook and it becomes a take-out night, leftovers or everyone fends for themselves. But on nights that you’ve got the energy, you can get dinner on the table in 20 minutes, and this recipe for Roasted Fingerlings will get you halfway there.

Last week, I picked up a bag of fingerling potatoes from Costco, and this morning, while flipping through a special weeknight meals issue of Cooking Light magazine, happenstance intervened, and I came upon this recipe. Quick, easy, flavorful, healthy … what more could you want?

Simple Roasted Fingerlings
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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