Fingerling Oven Fries

Potato Perfection!

Update:  Potatoes are in again at the farm and so I am re-posting this great recipe for fingerling potatoes.  If you have been following the blog for a while you may recognize it, if not please enjoy one of the easiest and tastiest snacks/side dish out there.  This recipe also works for new potatoes as well, or full sized potatoes for that matter, you just have to cut them more.

Fingerling potatoes were like super-hot in the food world a while back, and I am really just now discovering why.  The flavor is great but that’s not the biggest reason why I love them.

LAZINESS! That’s why.  Total laziness!

For a busy mom, oven fries are a healthy alternative to the frozen pre-fried kind, but they are a lot of scrubbing and slicing and turning, etc…in walks the fearless fingerling.  Mini sized means many things…less scrubbing, less slicing, less work post oven-insertion!  With the size of these tasty morsels being what they are, only about half of them even needed slicing.  The ones that were chubby, I cut in half lengthwise.  Most of them I just left whole.  This is another one of my non-recipe recipes.  You can vary the seasonings to fit your tastes.  Here we go…

Fingerling Oven Fries

Ingredients:

One bag of Sage Mountain Farm’s fingerling potatoes

3-4 Tablespoons of Homemade vegetable broth

A generous amount of Lemon Herb Salt

Method:

Naked Taters in a Bowl!

Preheat oven to 425.  Wash your potatoes and slice the chubby ones in half, lengthwise.  Place your potatoes into a big bowl.  Over top of the potatoes spoon your broth (this could be olive oil if you like, but I like the cleaner, less calorific flavor of broth instead).  Now grab some salt.  Really, grab a good sized, chef-like pinch just like on Food Network.  Sprinkle this into your bowl and use your hands to make sure that each fry gets brothy and salty.  Spread these out on a baking tray.

Waiting to be baked…

I used a silicon baking mat for maximum non-stick, another option would be parchment paper or a lightly sprayed sheet pan.  Pop these delicious taters into the oven for 30-40 minutes.  Make sure that about halfway through the cooking time you open the oven and give the baking tray a few good shakes.  The great thing about the fingerlings versus the sliced full sized oven fries is that they are (mostly) round and so you really don’t need to use a spatula to turn them all individually.  You can just shakey-shake and move on to smelling them cook!

We have seriously eaten these for like three or four days in a row at lunch time!  Kids like them, I like them…all in a day’s work, hope you enjoy!