I roast potatoes all the time, usually taking thin-skinned larger potatoes and cutting them into manageable chunks. Which are delicious, if somewhat utilitarian on the plate. To kick up the presentation a notch, with no extra work, grab a couple of pounds of fingerlings instead.
Fingerling potatoes are small, slim, stubby potatoes – finger-shaped, as it happens. They have thin skins and roast up fairly quickly, especially if you slice them in half- 25 minutes in a fairly hot oven and done. And they have the added plus of looking quite winsome, while still crispy-on-the-outside/creamy-on-the-inside and all of that.
You can stick with olive oil and salt and never be disappointed, or you can add in some fresh herbs, garlic and various spices, and fancy them up a bit.
Herb Roasted Fingerling Potatoes
Serves 6. Start to finish: 35 minutes (25 minutes hands off)