Crispy Garlic Roasted Fingerling Potatoes
Use this recipe for roasting fingerling potatoes, so they turn out well-seasoned with golden and crispy skins, and perfectly cooked soft centers.
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Ingredients
- 2 pounds fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prep:
- Preheat oven to 425F with the top rack positioned in the middle of the oven.
- Wash, towel dry, and cut the potatoes in half lengthwise. See notes for roasting whole.
Season:
- In a large bowl, combine the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper.
- Add the fingerling potatoes to the bowl and toss to coat all of them generously with the seasoning.
Roast:
- Spread potatoes out on a baking sheet and turn the potatoes so the cut side is down (rounded skin-side up).
- BAKE the potatoes for 25 minutes, a little longer if needed depending on the size, until they're fork-tender. To crisp the skins, finish them on BROIL for 2 minutes. Remove them from the oven.
Notes
- Roasting your potatoes whole will add 7 to 10 minutes to the total baking time.
- You can swap the olive oil for melted butter, same amount, for a garlic-butter flavor.
- Using dried seasonings (like garlic powder and Italian seasoning) prevents fresh herbs and garlic cloves from burning at this roasting temperature.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 204mg | Potassium: 655mg | Fiber: 4g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 1mg
