Take advantage of our local harvest by turning these white, thumb-shaped baby potatoes, called “fingerlings,” into rather addictive fare.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2008
- 1 1/2 lb small new potato
- 1 1/2 lb small fingerling potato
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon each salt and pepper
MethodLightly scrub potatoes. In pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
On cutting board and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Drizzle with half of the oil; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven for 15 minutes.
Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 242 mg
- Protein 1 g
- Calories 106.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 5.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 15.0