Roasted Fingerling Potatoes

By Justin SullivanUpdated: Oct 6, 2021

Approved by the Delish Test Kitchen

1 Rating

Erik bernstein

Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

50 mins

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At Delish we always make sure to give credit where credit is due, and America's Test Kitchen has one of the absolute best hacks for creating roasted potatoes that are perfectly golden and crispy on the outside but buttery and tender on the inside. For these roasted fingerling potatoes, we tweaked their oven fry recipe it a bit and we think this going to be everyone's new go-to potato side.

The trick is cornstarch! Cornstarch should already be in your pantry but if isn't, this recipe will ensure you always have some on hand. Cornstarch is used in tons of recipes to add a light crispiness to things like batter. But if we just sprinkled some over the potatoes that might be a little dusty tasting, so the brilliant minds at ATK thought to make a slurry that can coat the potatoes without creating a sandy texture.

Also! We know it may seem strange to use both cooking spray and vegetable oil, but the cooking spray will allow our oil to spread evenly across the roasting pan and keep the potatoes from sticking.

Admittedly this slurry will look a little weird, less like something you'd want to eat and more like slime you'd make with your kids. BUT, we promise it cooks down and helps to create a crisp exterior that will knock your socks off.

For some flavor we added rosemary and garlic but feel free to add any herbs or flavors to these potatoes. And if you make them, please let us know how the came out in the comments below!

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Directions

1. Step 1Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed.
2. Step 2In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total.
3. Step 3Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.)
4. Step 4Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.
5. Step 5Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about 5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.