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crisp roasted fingerling potatoes

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Crispy & creamy......

(2 ratings)
yield 4 serving(s)

Ingredients For crisp roasted fingerling potatoes

  • 2 lb
    fingerling potatoes, halved lengthwise
  • 1/2 c
    salt
  • 1/2 tsp
    baking soda
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 tsp
    pepper

How To Make crisp roasted fingerling potatoes

  • 1
    Adjust oven rack to lowest position, place rimmed baking sheet on rack & heat oven to 500 degrees F. Bring 8 C water to boil in large saucepan. Add potatoes, salt & baking soda; return to simmer & cook until potatoes are tender but centers offer slight resistance when pierced with paring knife, 7 - 10 minutes. Drain potatoes in colander & shake vigorously to roughen edges. Transfer potatoes to large platter line with kitchen towel & arrange cut side up. Let sit until no longer steaming & surface is tacky, about 5 minutes.
  • 2
    Move potatoes to large bowl & toss with 1 Tbsp oil & pepper. Working quickly, remove baking sheet from the oven & drizzle remaining 1 Tbsp oil over surface. Arrange potatoes on baking sheet, cut side down, in even layer. Bake until cut sides are crisp & skins spotty brown, 20 - 25 minutes, rotating baking sheet halfway through cooking. Flip potatoes cut side up & let cool on sheet for 5 minutes. Serve.
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