Best 6 Roasted Fingerling Potatoes With Seasoned Salt Recipes

ROASTED FINGERLING POTATOES WITH SEASONED SALT

Steps:

• Preheat oven to 400°F.
• Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
• Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
• Remove from oven, and serve hot with additional seasoned salt on the side.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

ROASTED FINGERLING POTATOES WITH SEASONED SALT

Steps:

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

ROASTED FINGERLING POTATOES

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

SEA SALT ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes until skins are clean, then dry them.
• Toss with olive oil and salt and pepper.
• Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.

SALT-CRUSTED FINGERLING POTATOES

Steps:

• Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
• Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
• Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
• To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
• Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.