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Roasted Fingerling Potatoes recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Roasted Fingerling Potatoes

by Kate Hays
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half. Serves twenty-four.

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients fingerling potatoes white truffle oil chives more more
8 lb. small fingerling potatoes, washed and scrubbed, skin on
3/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 Tbs. thinly sliced chives
1/4 cup white truffle oil (optional)

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 2; Sodium (mg): 160; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 96 , pp. 52
October 22, 2008

user reviews

Rate this Recipe
Star Star Star Star Star by BonGal, 5/3/2010A very earthy flavor comes forth from the white truffle oil and makes the potatoes less of a rustic side dish, but rather an elegant side dish. Make sure you use the exact amount of white truffle oil and no more because it can easily overpower everything. You could even use a little less and do well.
Star Star Star Star Star by ivette, 12/21/2008