Saturday, February 6, 2010

roasted fingerling potatoes

The benefit to using this type of potato is that they make it very easy to get even sizes. This makes cooking time more predictable. You could however use any type of potato you have. These just look, well, dare I say pretty!

serves 2-4 depending on how hungry everyone is :)

8 white or red fingerling potatoes, quartered
1 teaspoon kosher salt (use less if table salt is your preference)
1/4 teaspoon red pepper flakes
pinch of garlic powder
1 teaspoon black pepper
2 tablespoons parmesan cheese (save 1 tablespoon to sprinkle on top after cooking)
1 green onion chopped (save 1/2 to sprinkle on top after cooking)
1 tablespoon olive oil

Preheat the oven to 400 Degrees.
Wash, slice potatoes and pat dry. Toss the potatoes in a large bowl and coat with all the ingredients.
(reserving half the cheese and green onions for the end )
Place on baking sheet of your choice.I like to use a non-stick cookie sheet
Bake for 25-30 minutes until golden brown. Turn potatoes after 15 minutes to ensure even browning.
Place into serving bowl and sprinkle on reserved cheese and green onions.

1 comment:

  1. what's a fingerling potato? any different from a regular red potato?? I'm just asking...