Wednesday, February 11, 2015

Crispy Fingerling Potatoes

· 1 ½ pounds fingerling potatoes
· Kosher or sea salt, to taste
· ¼ cup olive oil
· Pepper, to taste
· 1 tablespoon garlic powder
· 2 teaspoons paprika, to taste

1. Put the potatoes into a large pot and cover them with water. Add salt, then cover and put on high heat. Bring to a boil, uncover and cook just until the potatoes start to soften but aren’t cooked all the way; about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and let them dry out. Put them in a large owl.
2. Preheat oven to 425 degrees. Put a baking sheet in the oven to preheat.
3. Add the olive oil, pepper, garlic powder and paprika. Toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked and crispy, about 20 minutes. Flip the potatoes halfway through the cooking time.

No comments:

Post a Comment