The Tossing Tip You Should Follow For The Crispiest Fingerling Potatoes

Roasted potatoes are among the most beloved of all side dishes. At their very best, they are crispy on the outside and fluffy on the inside. The most difficult part of the whole process, however, is deciding what kind of potatoes to use. Fingerling potatoes are a fantastic option — not only are they endlessly adaptable, but the crispiness you can achieve is second to none. Of course, that's provided you toss them properly. 

Not to be confused with the smaller, more plump new potatoes, fingerling potatoes are short, stubby things more representative of, well, fingers than anything else. They are an heirloom variety, specifically bred to remain small when they have reached maturity. They have an earthy, nutty taste, which makes them adaptable to a number of different cooking applications, and roasting is no exception.

To get that crispy potato you're looking for, you should be sure to toss the potatoes midway through the roasting process. This is because the portions of the potato that are in contact with the baking sheet will brown quicker than the sides that aren't. So, tossing the potatoes halfway through switches up the sides and leads to a more evenly cooked, and more evenly crispy, potato.

How to roast fingerling potatoes

To prepare your fingerling potatoes for roasting, slice them evenly in half — remember these are small potatoes — and parboil them for about five minutes as the oven heats to 450 degrees Fahrenheit. Once the potatoes are drained, they can be seasoned however you wish. Some great seasonings for fingerlings are salt, pepper, thyme, garlic, rosemary, and paprika. Then you'll lay them out on a baking sheet and pop them in the oven for 10 minutes. Then, give the potatoes a good toss on the baking sheet so that the exposed sides are now face down, and return to the oven for another 10 minutes. The resulting potatoes should be crispy on all sides, but fluffy in the middle.

Roasted fingerlings make for a great side dish with just about any meat, whether it is a roasted chicken, grilled steak, or a nice pork tenderloin. The crisp and fluff make for an excellent combination of textures, and the flavor you get is just fantastic.