These eye-popping spuds make crispy roasted potatoes that are as fun to eat as fries–but are healthier. Spear a chunk of potato with your fork, swirl it in the wading pool of ketchup on the side of your plate, and you’re in comfort-food heaven. These days, you can find almost any size and shape of potato to suit your imagination and your recipe.
Easy-to-Make Crispy Roasted Potatoes
At the supermarket, look for bags of baby or fingerling specialty potatoes that include the following types:
- Ruby Crescent--a slender roasting and baking potato, which is golden inside
- Russian Banana–Banana shaped, these golden potatoes are nutty tasting and great for roasting and baking.
- French–Another petite and slim potato, this spud is buttery tasting.
- Purple Peruvian–Deep purple inside and out, this jeweled spud has more antioxidants than typical potatoes.
Serve Mixed Crispy Roasted Potatoes with Honey-Orange Chipotle Tofu for a vegan or vegetarian meal. Pescetarians and seafood lovers can serve this side with Corona Beer-Battered Fish Tacos. Try Mexican-inspired flavors like chili, paprika, Mexican oregano, a bit of cumin, and coriander. Vary the spices for other flavor themes (i.e. Indian or Middle Eastern). These small spuds are spectacular in salads as well. The next time you’re in the produce aisle, look for multi-hued fingerling potatoes and plan to make and serve Mixed Crispy Roasted Potatoes at your next meal.
- 3 pounds of mixed fingerling potatoes (see list above), cleaned & cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt or course sea salt
- ½ teaspoon cracked pepper
- ½ teaspoon cumin powder
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 11/2 teaspoon Mexican oregano
- Preheat oven to 400 degrees. Spread potatoes large baking sheet (you may need two baking sheets). Sprinkle with salt, cracked pepper, cumin powder, coriander, and chili powder.
- Using your hands or a silcon spatula to mix potatoes with the oil and spices.
- Roast potatoes in oven for 15-20 minutes or until crispy and slightly browned. Sprinkle with Mexican oregano and serve.