recipe

Move over French fries! These crispy roasted potatoes may become your new favorite potatoes.

safety
  • Uses an oven
  • Uses a knife
difficulty
  • Beginner
time
  • 1 hour
yield
  • Serves 4 to 6

Prepare Ingredients

2 pounds
fingerling or small red potatoes
2 tablespoons
extra-­virgin olive oil
½ teaspoon
salt
¼ teaspoon
pepper

Gather Cooking Equipment

Rimmed baking sheet
Parchment paper
Large bowl
Oven mitts
Cooling rack
Spatula
Serving platter
1
 

Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
2 pounds
fingerling or small red potatoes

Use chef’s knife to cut potatoes in half lengthwise.

Hold potato steady with your fingers. Use paring knife to slice potato in half lengthwise (the long way).

 
3
 
2 tablespoons
extra-­virgin olive oil
½ teaspoon
salt
¼ teaspoon
pepper

In large bowl, combine potatoes, oil, salt, and pepper. Use your hands to toss potatoes and coat evenly with oil and seasonings.

 
4
 

Transfer potatoes to baking sheet. Turn each potato cut side down and spread potatoes into single layer.

 
5
 

Place baking sheet in oven and bake until skins are wrinkled and spotty brown, 30 to 35 minutes.

 
6
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes. Use spatula to carefully transfer potatoes to serving platter (baking sheet will be hot). Serve.