Fingerling potatoes are a great staple side for just about any dish. I typically like to enjoy these with fish or chicken and there are so many different ways you can prepare them. I like this recipe from America's Test Kitchen 20th Anniversary cookbook due to its simplicity in preparation and OF COURSE the flavor. This was a recipe I adapted due to not having fresh sage on hand and wanting to incorporate parmesan. This is definitely one I will be keeping in my rotation.
Serves: 2 (but you can double or triple the recipe depending on how many people you are feeding)
Ingredients:
1 lb fingerling potatoes, halved (I prefer somewhat of a medley of colors / potatoes)
2 tbsp vegetable oil
1 tsp Italian seasoning
1 tsp grated parmesan
1/4 tsp salt
Adjust oven rack to middle position and heat oven to 450 degrees. In a glass 9 x 13 baking pan, spray lightly with a cooking spray to ensure potatoes do not stick as they roast. Also in the pan, toss potatoes with oil until evenly coated. In an even layer, arrange potatoes. Cover pan tightly with aluminum foil. Cook in oven for 15 minutes.
Carefully remove foil (steam will escape). Use a wooden spoon to toss potatoes in pan, place pan back in oven, and roast for another 10 minutes. After those 10 minutes have gone by, remove and toss potatoes again in pan and roast for another 10 minutes. (Total of 20 minutes, toss halfway through.)
Once potatoes are done (meaning you can easily pierce them with a knife and they look fully cooked), transfer them to a bowl. Toss with Italian seasoning, parmesan, and salt. Let cool for 5 minutes and serve.
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