Roasted Tri Color Potatoes

Fingerling potatoes are one of my favorites for roasting. Since they are little, they can get crisp quickly. They also keep the fluffy, creamy inside of a great roasted potato. These little gems, tri color fingerlings are my favorite.

I like the presentation and the slightly different flavors of each color. I make these often during the week as they are simple and don’t take very long. They are the perfect side dish to many main dishes because you can quickly season them up and throw them in the oven and forget about them for a bit. Which then gives you time to make the rest of the meal.

I really love these for entertaining as well though because they make a beautiful presentation. I used these a ton when I was doing catering events. They can add beautiful color and pop to any plated entree.

Three different types of potatoes

Red fingerling potatoes- These little red gems are marbled with pink and white skin and flesh. They are semi-smooth, waxy, creamy and firm. They are perfect for roasting, grilling, steaming, boiling and frying. They are available all year round.

Yukon gold or white fingerling potatoes- Yukon gold potatoes have a rich, buttery flesh and the fingerlings are no different. These little guys have a slightly thicker flesh than the larger ones, but are still rich, nutty and buttery inside. They are perfect for roasting as they get nice and crisp on the outside and creamy on the inside. They are also perfect just boiled and served with  a great garlic aioli.

Purple fingerling potatoes- These are the most distinct flavor of the three potatoes. The outside will get crisp, but not quite as crisp as the other two. Just simply due to a slightly higher water content in these potatoes. The inside is a slightly waxy and nutty flavored when cooked.

Chef’s Tips

These potatoes can be made in may ways and are beautiful as well as flavorful. When roasting them, I recommend higher heat so that the outside gets crisp and the inside stays nice and fluffy and creamy. Also, they will take less preparation and cook time than larger potatoes; so keep an eye on them.

These are not only simple to prepare, but they really give a wow factor when presented at the table. They can fancy up any meal. Whether it be a nice dinner party or just a regular ole’ Wednesday night!

Roasted Tri Color Fingerling Potatoes

These potatoes are not only flavorful and delicious, but beautiful as well. They will make any meal look like you are at a restaurant. They will be crisp on the outside and fluffy and creamy on the inside.

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Course Side Dish

Cuisine American

Ingredients

  

• Ingredients
• 1 lb Tri color fingerling potatoes
• 2 tablespoons good quality olive oil
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon paprika optional

Instructions

 

• Preheat the oven to 425 degrees. Wash the tri color fingerling potatoes and dry them well. You will not want them wet at all or the outside will not crisp up. Slice the potatoes in half length wise and place in a medium bowl.
• Toss the potatoes with the remaining ingredients. Spend onto a small baking sheet or into a small ceramic baking dish. Bake in the oven for about 25-30 minutes(toss and turn 1 time half way through to cook evenly) or until the outside of the potatoes are crisp and browned and the inside is some and cooked through. You can test but inserting a fork or pairing knife into the center of one of the larger potatoes.
• Serve immediately or at room temperature. ENJOY!

Keyword fingerling potatoes, roasted potatoes, tri color fingerling potatoes