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
  1. 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.)
  2. In large bowl, gently toss together potatoes, oil, garlic powder, salt and pepper; arrange on 2 greased baking sheets.
  3. 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.
  4. Source : Canadian Living Magazine: December 2012
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/01/crispy-roasted-fingerling-potatoes/