Out of all the potato recipes I’m sharing with you this week, this one is a repeat at my house. A crisp exterior and creamy baked potato interior you have the ideal roasted potato. Plus it’s just fun to be able to take your potato masher and smash all the potatoes down to create little nooks and crannies for crispy goodness.
When I found out I won the 30 pounds of potatoes from Idaho Potatoes, for starters I was thrilled. I love potatoes, I mean I’m devoting a week of recipes to them and then I found out that 10 pounds of those would be an assortment of beautiful, colorful fingerling potatoes.
Out of every potato variety out there if I had to choose one to live off one for the rest of my life it would be the fingerling. From purple peruvians, to russian banana and ruby crescent – come in all shapes and colors and add a fancier touch to your dinner table. I love going to the famers market and seeing what heirloom varieties of fingerlings are up for grabs that day.
What’s your favorite way to prepare fingerling potatoes?
- 1lb assorted fingerling potatoes
- olive oil or duck fat
- kosher salt
- In a large pot place the potatoes and fill with water over an inch of the top of the potatoes. Cover and bring to a boil. Boil the potatoes for 15-20 or until they are fork tender.
- Drain the potatoes and transfer to a rimmed baking sheet.
- Heat your oven to 400 degrees F.
- With a potato masher smash each potato down – you may need a spatula or fork to remove the masher from each potato.
- Drizzle olive oil or duck fat over the potatoes and season generously with kosher salt.
- Roast for 25-30 minutes, flipping the potatoes halfway through. You want the bottoms to be golden brown the tops to be crispy.
- Serve immediately.