I remember the very first time that I encountered fingerling potatoes on a menu. Ryan and I were celebrating our 3 year anniversary so I was the ripe old age of 18 and I still hadn’t branched out on what I would eat. I liked potatoes as tater tots, french fries and mashed. I had no idea what fingerling potatoes were. The finger part made me think that it was just a fancy word for french fries so I ordered the meal that came with them on the side. I was wrong. They only have two things in common with french fries. One, they are potatoes. Two, they are absolutely delicious.
Fingerling potatoes, if you’re unsure of what they are, are small potatoes that have a knobby almost finger-like appearance. Hence the name. Their size makes them perfect for use in dishes like potato salad where you need a small potato. But since potato salad season is pretty much behind us, I decided to try something a little different and roast these babies. The skin on them is so thin and the inside so creamy that roasting them at a high temperature gives you crispy perfectly seasoned potatoes on the outside and creamy, melt in your mouth potatoes on the inside.
Please sir, may I have some more?
Preheat oven to 450 degrees.
Scrub potatoes clean.
In a bowl combine remaining ingredients. Add potatoes to mixture and toss to coat completely.
Spray a baking sheet with non-stick spray. Place potatoes on prepared baking sheet and bake for 30 minutes or until the skin is crispy and the potato is tender. Serve.