Roasted Fingerling Potatoes

Roasted Fingerling Potatoes - Healing and Eating

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.

Roasted Fingerling Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 lbs
Ingredients
  • 2 lbs of fingerling potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
Instructions
  1. Layer foil over cookie sheet for easy clean up
  2. Preheat oven to 350 degrees fahrenheit
  3. Slice fingerling potatoes in half.
  4. Drizzle olive oil over potatoes and mix with hands until potatoes are coated.
  5. Sprinkle sea salt over the top.
  6. Bake for 45 minutes, then toss potatoes, then bake for another 15 minutes.

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