Crispy Roasted Fingerling Potatoes
Portion size: 10 to 12 Fingerlings are knobbly little potatoes with personality. If unavailable, substitute mini yellow-fleshed potatoes. Parboiling the slices makes them crisp up in just a short time in a hot oven. For perfect timing, pop them into the oven while the roast is resting and the gravy is being made.
Ingredients
- 4 lb (1.8 kg) yellow-fleshed fingerling potatoes, scrubbed and cut lengthwise in ¼-inch (5 mm) thick slices
- ⅓ cup (75 mL) extra-virgin olive oil
- ½ tsp (2 mL) garlic powder
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
- ¼ cup (60 mL) chopped fresh parsley
Instructions
- In large saucepan of boiling salted water, cook potatoes for 3 minutes. Drain well; transfer to paper towel–lined baking sheets. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
- In large bowl, gently toss together potatoes, oil, garlic powder, salt and pepper; arrange on 2 greased baking sheets.
- Bake in top and bottom thirds of 425ºF (220ºC) oven, switching and rotating pans and turning potatoes halfway through, until crisp and golden, about 25 minutes. Transfer to large bowl; toss with parsley.
- Source : Canadian Living Magazine: December 2012