Crispy Roasted Fingerling Potatoes
Time: 1 hr | Difficulty: 1/5 | Recommendation: Weeknight dinner
These potatoes are AMAZING! Maybe my favorite way to make potatoes!! They take a bit of time, and some parts are a bit fiddly, but it’s so worth it in the end to get a really crispy base and a soft interior. This recipe is a riff on my mustardy potatoes, so I added mustard and onions, but you could easily just make the potatoes on their own with some salt and pepper. I’ve slightly adjusted this recipe to add the crispiest, best ingredient of all, BUTTER! I recommend you do not skimp on that! The ratio of olive oil to butter should be like 3:1.
Ingredients/Tools:
Fingerling potatoes
1 red onion
1/2 tsp baking soda
Olive oil
Butter
A pot
Sheet pan
Baking parchment
Method:
Chop the fingerlings in half, then into 3/4-1 inch bits. You want each bit to have a flat bottom.
Add the potatoes to a pot and add water. Add enough water to cover, plus a little more, then add a good amount of salt, and the baking soda. Bring to a boil, and boil until the potatoes can be pierced by a fork (but not too easily, there should still be some resistance!)
When the potatoes are done, drain them and pre-heat the oven to 425°. Line a sheet pan with baking parchment. Dump the potatoes onto the pan, toss in a good amount of olive oil, then turn them all flat-side down. (Don’t cut this corner! It’s fiddly but this is a key step!! You’re waiting for the oven to heat up anyway…)
Add a few clumps of butter around/on top of the potatoes.
Put the potatoes in for about 15 minutes, until the bottoms are crisping. While they’re in the oven, chop your onion.
After 15 minutes, check on the potatoes. If the bottoms still need crisping up, bake for about 10 more minutes.
Take out the potatoes. Add the onions, some salt, and pepper, and toss everything around. Put back in the oven for about 10 minutes.
Take out the pan after the 10 minutes and check everything—if the onions need longer, put back in the oven for about 5 minutes.
Add the potatoes and onions to a bowl and toss them with each other. Then add about a tablespoon of coarse-grain mustard and toss again.