Roasted Fingerling Potatoes
Roasted Fingerling Potatoes are crispy on the outside, tender on the inside, and seasoned simply with garlic and smoked paprika. Roasting them cut-side down gives them deep golden edges. Serve them as an easy side dish, or as an appetizer with creamy pesto aioli for dipping.
Servings: 4
Ingredients
- 1½ pounds fingerling potatoes
- 2 tablespoons olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Flaky sea salt optional, for finishing
- Fresh chopped parsley optional, for finishing
Instructions
- Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Cut fingerlings down the center, lengthwise, and add to a large bowl. Pour on olive oil, garlic powder, smoked paprika, salt and pepper. Toss to evenly combine.
- Spread out on the lined baking sheet, cut side down. Be sure the potatoes aren’t touching, or they will steam.
- Roast in the oven for 25 to 30 minutes, until the potatoes are fork-tender and the edges are crispy and golden.
- Remove from oven and add to a bowl. Sprinkle with flaky sea salt and chopped parsley, as desired.
- Serve.
Notes
For the Pesto Aioli: Whisk together ½ cup mayonnaise, ¼ cup pesto, 1 tablespoon lemon juice, 1 small garlic clove (pressed or minced), 1 teaspoon whole grain or Dijon mustard, and salt and pepper to taste.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 447mg | Potassium: 730mg | Fiber: 4g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg