I often get tempted into buying fingerling potatoes at the farmers market, even though they’re overpriced, because they’re so damn cute. We served these with buffalo skirt steak with charred pepper steak sauce, tomato and feta salad (recipe to follow) and kale chips.
2 pounds fingerling potatoes
kosher salt and pepper
Preheat oven to 400.
Cut larger fingerling potatoes into chunks (leave the small ones alone). Toss with salt and pepper and olive oil.
Cook for an hour or until crispy.
Remove from oven. Toss with more salt and some white vinegar and serve.