Roasted Fingerling Potatoes

Inspired by Supper Clubs in the Midwest, these Roasted Fingerling Potatoes bake up tender with browned edges. They feature a simple seasoning blend and an optional sour cream and onion dipping sauce, a staple at old-fashioned steakhouses.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 327kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

1 1/2 pounds fingerling potatoes halved lengthwise (see note 1)
2 tablespoons olive oil
Seasoned salt such as Lawry's
1/2 teaspoon Italian seasoning (see note 2)
1 cup sour cream
1/4 cup thinly sliced scallions (2 scallions) plus more for garnish

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and [reheat oven to 400 degrees. In a large bowl, add fingerling potatoes, olive oil, seasoned salt (I like 1 teaspoon), and Italian seasoning and toss until evenly coated.
Transfer to rimmed baking sheet and spread in an even layer. Roast until the potatoes are browned and tender (when pierced with a paring knife), about 40 minutes total, turning the potatoes with tongs after 20 minutes.
Meanwhile, in a small bowl, whisk together sour cream, scallions, and seasoned salt to taste (I like 1 teaspoon). Cover and refrigerate while roasting the potatoes (or up to 2 days in advance).
Add the bowl of sauce to the middle of a serving platter. Scatter the roasted fingerling potatoes around the sauce and garnish with scallions.

Notes

Fingerling potatoes: Russet potatoes, cut into wedges, may be substituted for the fingerlings.
Italian seasoning: Don't skip this! It adds depth and flavor to the fingerlings. I thought the potatoes tasted a little flat without it. To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Yield: This recipe makes 4 servings of Fingerling potatoes with 1/4 cup dip per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition