Roasted Fingerling Potatoes Recipe
Simple and delicious roasted fingerling potatoes, oven-fried in duck fat with parmesan and herbs.
Servings: 6
Ingredients
- 2 pounds fingerling potatoes halved lengthwise
- 1/4 cup grated parmesan cheese
- 3-4 tablespoons duck fat or olive oil
- 2 tablespoons fresh parsley minced
- Sea salt and ground pepper to taste
Instructions
- Preheat oven to 425°F.
- In a medium bowl, combine potatoes and 3 tablespoons of duck fat. Toss until potatoes are fully coated. Season all over with salt and pepper.
- Add 1 tablespoon of duck fat to a large, rimmed baking sheet and spread as best you can. Add more fat if needed however a rough thin layer is fine. Arrange potatoes with the cut side facing down on the baking sheet (this is critical for the golden crust!). Do not overcrowd.
- Roast potatoes for 15-20 minutes or until the cut side is golden and nicely crisped. The potatoes should easily release with a metal spatula if ready. If they're stuck, roast them a little longer. Flip and roast for an additional 20 minutes (note, that the cut side will continue to brown once flipped).
- Remove potatoes from the oven and sprinkle all over with parmesan cheese and fresh parsley. Toss potatoes on the baking sheet and repeat. Let cool for 5 minutes and serve.
Notes
Use plenty of oil. The oil is what will crisp up the potatoes and make them really flavorful. Don't be afraid to go heavy on the oil.
You can parboil the potatoes for 10 minutes in salted water for even better results. it's not 100% necessary but makes for a creamier interior.
Preheating your baking sheet in the oven helps the oil spread more easily and kickstarts the crisping process once the potatoes are added to the hot pan.
Use the heaviest, rimmed baking sheet you have for best results. These retain more heat than thinner pans.
Nutrition
Serving: 1g | Calories: 279kcal | Carbohydrates: 23.9g | Protein: 11.3g | Fat: 16.7g | Saturated Fat: 5.5g | Cholesterol: 20mg | Sodium: 307mg | Fiber: 2g | Sugar: 1.2g