Crispy and delicious, and simple as can be. Just fingerling potatoes, olive oil, salt and pepper.
Cut the potatoes in half and toss them with a glug of olive oil and generous amounts of salt and freshly ground pepper. Arrange the potatoes in a baking dish, cut side down (don’t pile them on top of each other), and roast at 450 degrees for 35 minutes or so. Partway through, run a spatula under them so they don’t stick. When they’re nicely browned and tender, drain them on paper towels, then serve.
The other night I discovered this sweet heart-shaped potato—perfect for a romantic dinner for two!
