Roasted Fingerling Potatoes with Cilantro Vinaigrette

I’ve taken a serious turn from my go-to vinaigrette to this cilantro vinaigrette I shared earlier in the week. Like a put-that-shit-on-everything serious turn. So now, we are going to talk about roasting fingerling potatoes and dunking them all up in that vinaigrette. You’ll love it.

Let’s chat about the potato choice, first. So a fingerling potato is a waxy potato. These kinds of potatoes, which would also include a red bliss potato (another fan-fav in our house), have less starch than say the classic Russet. A waxy potato has a smoother texture, so when you roast them you get that amazing crispy outer layer with the super creamy inside that has the greatest mouth feel.

A waxy potato also holds its shape when you use really high heat, so helloooo roasted potatoes! They’re so good because they don’t lose shape or get grainy and dry. A startchy potato is great as a baked potato or mashed potato because you’ll ultimately add some moisture back into it. I mean, if you aren’t adding butter or sour cream to your baked potatoes, I’m really not sure we can be friends. But, I digress.

To boot, a waxy potato has that classic potato flavor, where a starchy potato has a little less of that.

So for these guys, I sauteed some garlic in 1:1 butter and olive oil (ps – great scent if you want your house to smell like a profesh kitch) while I heated up the oven. I sauteed the garlic in my fav oven proof skillet so I could just pop the potatoes right in the oven!

Then I coated the potatoes in that mixture, popped them in the oven for about 25-30 minutes. While they’re roasting you can whip up a side salad and a panini and then pour a glass of chilled rose to enjoy with friends.