This is my basic go-to recipe for fingerling potatoes. It’s really hard to mess up, plus it tastes fantastic, looks gourmet especially next to a juicy steak, and reheats like a dream. I know potatoes aren’t the most paleo friendly root vegetable, but I’ve been eating them more and more. If weight-loss is your goal, I don’t recommend them, but if you struggle to maintain your weight because you eat crazy healthy paleo food all the time (yes I am referring to myself) and you can tolerate it, go for it.
I also love to make these ahead of time for breakfast since they reheat easily in the oven. I bake them at 350 Fahrenheit for ten minutes before serving. I serve them with some eggs and a side of fruit and it’s very little work for an impressive result. You could also go fancy for a special occasion or holiday, and they can easily be made ahead of time.
- 2 lbs of fingerling potatoes, halved
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- Layer foil over cookie sheet for easy clean up
- Preheat oven to 350 degrees fahrenheit
- Slice fingerling potatoes in half.
- Drizzle olive oil over potatoes and mix with hands until potatoes are coated.
- Sprinkle sea salt over the top.
- Bake for 45 minutes, then toss potatoes, then bake for another 15 minutes.