Crispy Fingerling Potatoes
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 1/4 cup olive oil
- 1 tablespoon grill seasoning
- 2 teaspoons paprika
- Freshly ground black pepper
Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.
Recipe courtesy of Sandra Lee
Recipe courtesy of Bobby Flay