Roasted Fingerling Potatoes
🎥 [Watch the video demo here] to see how the hot sauce comes together in my kitchen.
Spice Profile: aleppo pepper, ancho chiles, basil, black peppercorns, coriander, fennel, fenugreek leaf, garlic, green peppercorns, paprika, pasilla chiles, red chile flakes, rosemary, thyme
Fingerling potatoes have been around for centuries, originally cultivated in the Andes of South America. Their small, elongated shape and rich, nutty flavor made them a staple in peasant kitchens long before they became the darling of modern farm-to-table restaurants. They’re proof that good things come in small, humble packages.
Recipe:
Wash and halve 1.5–2 pounds of fingerling potatoes lengthwise.
In a mixing bowl, toss with olive oil to coat and add the spice packet (2 tsp Stock+Spice Fingerling Blend).
Spread the potatoes cut-side down on a parchment-lined baking sheet.
Roast in a 400°F oven for about 45-55 minutes, until the flat sides are crispy and the tops tender.
Remove from heat and serve hot—delicious on their own or with butter, hot sauce, or a dollop of spicy ketchup.
Enjoy this simple, rustic dish with a deep history and plenty of crunch!
