Extra-Crispy Fingerling Potatoes Recipe

There are many varieties of potatoes out there, and if you're like most people, potatoes are at the top of your list for favorite vegetables. Potatoes are filling, satisfying, and can be prepared hundreds of different ways. They are fairly neutral in taste, and take on the flavor of whatever seasonings they are cooked with. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe for extra crispy fingerling potatoes and says, "No matter what I'm serving for dinner, I know that potatoes will be well-received as a side dish. My favorite thing about the potatoes [in this recipe] is [that] you get the crispiness of something fried, but without all of the [oil] that accompanies frying. I usually go for the multicolored bags of fingerling potatoes because the purple variety have many health benefits, offering 2 to 3 times [the antioxidants] as regular potatoes. Plus, they feel a little fancier, and more restaurant-like."

To make this recipe, you'll need some fingerling potatoes. If you haven't used this type of potato before, look for long, finger-shaped potatoes. "These are typically sold in small, mesh bags at most grocery stores. They are in peak season in the summer and fall, but can usually be found year-round," Hahn shares. 

Then, you'll need some basics like salt, pepper, baking soda, avocado oil, garlic powder, and dried thyme. You want to top the finished potatoes with fresh herbs. Hahn uses watercress, but you can also use Italian parsley, basil, or cilantro. "I love using watercress because it's a cruciferous vegetable ...  and is delicate like a fresh herb," Hahn remarks.

Fill a large pot of water, and bring it to a boil. Preheat the oven to 450 F, and use the convection roast setting if applicable. Hahn tells us the convection setting works similar to an air fryer and circulates heat, helping to crisp things up. Cut the potatoes in half, lengthwise. "[There's] no need to peel the potatoes, which is a huge time-saver," Hahn shares. Once the water is boiling, add the potatoes, 1 teaspoon of salt, and the baking soda. Bring the water back to a boil, and cook on medium-high for about 5 minutes, or until the potatoes are slightly tender.

When the potatoes are slightly fork-tender, drain in a colander, and lightly dry them with a tea towel or paper towel. Pour the potatoes into a bowl and add the oil, remaining salt, garlic powder, thyme, and pepper. Toss to coat the potatoes, and place them, face down, on a baking sheet lined with parchment paper.

Bake the potatoes in the preheated oven for 15 minutes, until browned and crispy. After 15 minutes, broil for 5 minutes. Hahn says to watch the potatoes closely to ensure that they don't burn. Top the warm potatoes with the freshly-chopped Italian parsley or watercress. These pair well with anything off the grill, or with this honey-lime salmon. You can also dip them in ranch, ketchup, or your favorite controversial dipping sauce.