Crispy Fingerling Potatoes
Crispy Fingerling Potatoes is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. One serving contains 171 calories, 2g of protein, and 9g of fat. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. 7 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires pepper, fingerling potatoes, olive oil, and paprika. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Crispy Lemon-Garlic Fingerling Potatoes, Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce, and Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce.
Put the potatoes into a large pot and cover them with water.
Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes.
Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out.
Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat.
Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time.
Remove the potatoes from the oven to a serving bowl and serve.