Thursday, January 23, 2014

Roasted Fingerling Potatoes

I love any kind of potatoes as a side. But sometimes mashed potatoes, or even baked potatoes, just seems like to much effort. So when I need an easy and quick potato fix, this is the recipe I think of. Fingerling potatoes have a great flavor and cook much faster. They are also perfect for roasting because the outsides get perfectly crisp while the insides are nice and soft.

This is an original McCracken Egg recipe.

About 6

1 pound fingerling potatoes
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes

Preheat the oven to a low broil.

Wash and dry the potatoes.

Using a cutting board and chef's knife, slice the potatoes in half lengthwise and quarter if necessary.

Put the potatoes in a medium mixing bowl.

Add the remaining ingredients to the potatoes and toss and/or stir until all of the potatoes are evenly coated.

Place the potatoes, in a single layer, on a lightly greased baking sheet and broil on low for about 10 minutes.

Turn the potatoes and continue to broil on low for another 10 minutes.

Turn the potatoes once more and turn the broiler up to high for an additional 8 - 10 minutes or until the potatoes are cooked through and the skin is slightly crisp.

Carefully remove from the oven and serve.

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