Roasted Fingerling Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  680g

• Garlic

  Raw

  3 clove or 9g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Red wine vinegar

  1 tbsp or 15g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Sour cream

  Reduced fat

  4 tbsp or 60g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Pickles

  Cucumber, dill, low sodium

  ½ medium or 33g

• Dill

  Fresh

  3 tbsp or 2g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the oven to 400 degrees Fahrenheit. If using a cast iron pan, place it into the oven so that it warms while you prepare the potatoes. If using a baking sheet, line it with parchment paper or aluminum foil and slide into the oven to warm up.
2. In a large bowl, toss the halved potatoes and unpeeled garlic cloves (optional) with the oil, salt, and pepper.
3. When the oven is hot and the potatoes well tossed, carefully add the potatoes to the cast iron pan then use kitchen tongs to arrange them into one layer with all cut sides facing down. If you run out of space, it's okay if a few potatoes pile up the sides or on top of each other.
4. Roast the potatoes for 15 minutes, and then check for browning. If the potatoes have not yet turned a golden brown on the bottom, place them back into the oven for another 5 to 10 minutes. When the potatoes are mostly golden brown on the cut side, stir them around the pan, moving any potatoes that have no color on them into the middle of the pan (where it is hottest), and then continue to roast until the potatoes are fork tender and golden brown (watch our video in the article for reference). While the potatoes roast, make the dipping sauce (below).
5. To finish the potatoes, when roasted and while still hot from the oven, toss them with the vinegar and smoked paprika. Taste, then adjust with additional vinegar and paprika. Finish with a little flaky salt sprinkled on top.
6. In a medium bowl, stir together the mayonnaise, sour cream, mustard, vinegar, minced pickles, dill, egg, a pinch of salt and a pinch of pepper. Taste then adjust with more vinegar, salt, and or pepper. For an extra smoky kick, stir in a pinch of smoked paprika.
7. If you roasted garlic cloves alongside the potatoes, when the potatoes are done and the garlic cloves are cool enough to handle, squeeze the soft roasted garlic out of the peel and mince with a knife. Stir the minced roasted garlic into the sauce.
8. Recipe by: Adam and Joanne Gallagher (source: https://www.inspiredtaste.net/41722/roasted-fingerling-potatoes/)

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