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?
1 1/2 pounds fingerling potatoes
2 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Preheat oven to 450ºF.
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.
Recipe and by Life's Ambrosia