Tuesday, February 8, 2011

simply roasted fingerlings with sea salt and olive oil


These roasted potatoes can hardly be called a recipe.  Hence their name, fingerlings have an elongated, finger-like shape and are a fraction of the size of most potatoes.  They are nothing short of nature’s take on the French fry.  With creamy butter-hued flesh and delicate golden skins, fingerlings are show-stoppers both in looks and taste.  Best of all, minimal preparation is required to bring out the best in these beauties.  I prefer the Russian banana variety but you may substitute any fingerling, baby red or yukon gold potato, as desired. 

simply roasted fingerlings with sea salt and olive oil

serves 6


2 1/2 pounds Russian banana fingerling potatoes
2 tablespoons olive oil
2 teaspoons coarse sea salt (such as Maldon or fleur de sel)



Preheat oven to 450 degrees Fahrenheit.

Wash and dry the potatoes.  Slice each potato, on the diagonal, in half or in thirds, depending on size.  Spread the potatoes evenly onto a large rimmed baking sheet lined with parchment or foil.  Drizzle with olive oil.  Evenly sprinkle with the coarse salt and toss to coat.  Place the pan on a rack in the lower third of the hot oven.   Roast the potatoes for about 30 minutes, turning once to evenly brown, until the skins begin to pucker and the flesh is crisp and golden.  

Serve hot, with additional coarse sea salt, as desired.


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