BEST RECIPE FOR ROASTED FINGERLING POTATOES RECIPES

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ROASTED FINGERLING POTATOES RECIPE | RACHAEL RAY | FOOD ...



Roasted Fingerling Potatoes Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 4

2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper

Steps:

  • Heat oven to 500 degrees F.
  • Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

BEST ROASTED FINGERLING POTATOES RECIPE - HOW TO MAK…



Best Roasted Fingerling Potatoes Recipe - How To Mak… image

Roasted Fingerling Potatoes are a dinner side dish superstar and they are made even better with this secret hack!

Provided by Justin Sullivan

Categories     vegan    vegetarian    side dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1 1/2 lb.

fingerling potatoes

Cooking spray

3 tbsp.

vegetable oil

2 tbsp.

cornstarch

1 tbsp.

fresh rosemary, finely chopped

3

cloves garlic, minced

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed. In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total. Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.) Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.
    Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about  5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.

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