Roasted Fingerling Potatoes
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Roasted Fingerling Potatoes
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Inspired by Supper Clubs in the Midwest, these Roasted Fingerling Potatoes bake up tender with browned edges. They feature a simple seasoning blend and an optional sour cream and onion dipping sauce, a staple at old-fashioned steakhouses.
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Ingredients
- 1 1/2 pounds fingerling potatoes halved lengthwise (see note 1)
- 2 tablespoons olive oil
- seasoned salt such as Lawry's
- 1/2 teaspoon Italian seasoning homemade or store-bought (see note 2)
- 1 cup sour cream
- 1/4 cup thinly sliced scallions (2 scallions) plus more for garnish
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, add fingerling potatoes, olive oil, seasoned salt (I like 1 teaspoon), and Italian seasoning. Toss to coat.
- Spread potatoes in a single layer, not touching, on prepared baking sheet.
- Roast until the potatoes and browned and tender, about 40 minutes total, turning the potatoes with tongs after 20 minutes.
- Meanwhile, in a small bowl, whisk together sour cream, scallions, and seasoned salt to taste (I like 1 teaspoon). Cover and refrigerate while roasting the potatoes (or up to 2 days in advance).
- Add the bowl of sauce to the middle of a serving platter. Scatter the roasted fingerling potatoes around the sauce and garnish with scallions.
Equipments used:
Notes
- Fingerling potatoes: Russet potatoes, cut into wedges, may be substituted for the fingerlings.
- Italian seasoning: Don't skip this! It adds depth and flavor to the fingerlings. I thought the potatoes tasted a little flat without it. To make your own Italian Seasoning, in a small bowl, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried thyme, and 2 tablespoons of dried marjoram. This recipe only calls for 1/2 teaspoon, so store extra in an airtight container.
- Yield: This recipe makes 4 servings of Fingerling potatoes with 1/4 cup dip per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
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Serving
1 serving
Calories
327kcal
(16%)
Carbohydrates
45g
(15%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
4mg
(1%)
Sodium
46mg
(2%)
Potassium
1136mg
(32%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
620IU
(12%)
Vitamin C
46mg
(51%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 46mg | 2% |
| Potassium | 1136mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 46mg | 51% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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