Crispy Roasted Fingerling Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 pounds fingerling potatoes (cleaned and cut in half lengthwise)

1 tablespoon oil (optional for extra-crispness)

1 teaspoon dried garlic powder

1 teaspoon ground paprika

1 teaspoon Italian seasoning

1/2 teaspoon salt

black pepper to taste

coarse sea salt (cracked black pepper and chopped fresh parsley, to serve (optional)

2 tablespoons butter

Directions

Prep: Preheat the oven to 420°F (220°C). Place a dark-colored baking sheet in the oven to heat up.

Season the potatoes: Carefully toss the cut potatoes in a large bowl with oil (if using), garlic powder, paprika, Italian seasoning, salt and black pepper. Make sure all potatoes are evenly coated.

Add potatoes to baking sheet: Carefully remove the preheated baking sheet from the oven using oven gloves. Melt butter on pan, then carefully toss potatoes on the pan in butter. Spread out potatoes in a single layer with their cut side DOWN.

Bake: Bake the potatoes for around 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish under the broiler for 2-3 minutes to really crisp up the top as well.

Garnish: Sprinkle the hot potatoes with black pepper, sea salt flaked and fresh parsley, if you like. Serve immediately.

Nutrition

• Calories: 160 kcal
• Sodium: 203 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 3 g