Fingerlings are finger-shaped potatoes that are naturally small in size which make them perfect for roasting. They come in so many different varieties like Russian Banana, Purple Peruvian and French Fingerlings just to name a few, but that’s not important – it’s the creamy texture of these spuds that you’ll love.
Some people have fallen for the new Air-Fryers that supposedly make french fries super crispy with just a tablespoon of oil. I haven’t decided to invest in one of those gadgets quite yet, and after I taste a potato from this recipe, I really don’t see why I would? It’s so easy to get a crispy crunchy potato with a creamy melt-in-your-mouth center in the oven, and I can toss them with fresh basil and Parmesan cheese all on the same pan – done.
These fingerlings are perfect as a side dish with roasted meat, chicken, fish or 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 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 potatoes with salt and pepper and lay them cut-side-down on the sheet pan. Roast potatoes in oven for 25 minutes.
2. Turn potatoes over with a spatula and sprinkle with half of Parmesan cheese. Sprinkle fingerlings again with salt and pepper and put back in oven to roast another 7-10 minutes, or until golden brown and fork tender.
3. Slice fresh basil and sprinkle on top with remaining Parmesan. Serve immediately. Enjoy!