Fingerling potatoes are finger-shaped potatoes which are naturally small in size and are perfect for roasting. Fingerlings comes in several varieties such as; Russian Banana, Purple Peruvian and French Fingerlings. Any of these varieties can be used in this recipe for Parmesan Basil Fingerlings because after cooking, they all achieve a creamy interior texture and crunchy skin.
Fingerlings are perfect for a side dish with roasted meats, sausages and burgers, but they are also fun to add on top of salads for a nice vegetarian meal. I like to serve these family style right out of the oven and if you have any leftover, you can puree them up with a little broth or cream for an outstanding potato soup.
12-15 fingerling potatoes, any variety
1/3 cup parmesan cheese
5 leaves fresh basil
1. Preheat the oven to 425 degrees. Wash and slice each fingerling in half. Drizzle 3 tablespoon olive oil on a sheet pan and toss with potatoes. Sprinkle the potatoes with salt and pepper and lay them cut-side-down on the sheetpan. Roast the potatoes in the oven for 30 minutes.
2. Turn the potatoes over with a spatula and sprinkle with parmesan cheese. Sprinkle the fingerlings again with salt and pepper and put back in the oven to roast another 5-7 minutes, or until golden brown on top.
3. Slice the fresh basil and sprinkle on top of the potatoes. Serve and of course, enjoy!