Potatoes. Spuds, Taters. And in this case, roasty, buttery, fluffy on the inside, crackling on the outside fingerling potatoes.
I tried a new technique on making these and I am never going back. I made a goopy, pudding-like mixture with water and corn starch, then heated and rubbed all over the split spuds. Voila! Crazy-level of crispiness. All told, about 35 minutes in the oven (on a baking sheet, not this pan displayed), flipped halfway through, and then sprinkled with sea salt. you could also add garlic and herbs after, or serve with some yummy alolis. Definitely an awesome method for these Oven Roasted Split Fingerling Potatoes!
Ingredients
3 tablespoons vegetable oil
2 pounds fingerling potatoes, unpeeled
3/4 cup water
3 tablespoons cornstarch
Salt
Directions
Heat oven to 425F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt sheet until surface is evenly coated with oil.
Halve potatoes lengthwise and place in a large work bowl. Combine water and cornstarch in mixing bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 3 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. If necessary, add up to 2 tablespoons water to achieve correct consistency. Transfer mixture to the work bowl with the potatoes and toss until each potato-half is evenly coated. You might have to use your hands to facilitate tossing. Arrange potatoes on prepared sheet, leaving small gaps between planks. Some cornstarch mixture will remain in bowl. Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.
Remove foil from sheet and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes longer. Sprinkle fries with salt. Using spatula, carefully toss fries to distribute salt. Transfer fries to paper towel–lined plate and season with additional salt to taste. Serve immediately.
