- In today's video, we are going to cook
the most awesome crispy and delicious fingerling potatoes.
So the first thing I want to do is make my coating.
I grew up in Spain,
where my grandmother would put olive oil
and her seasonings in a big bowl, toss the potatoes,
and they would come out crispy and delicious.
So that's pretty much what we're doing here.
I put some olive oil in my bowl.
I'm going to have some crushed garlic.
Now you can use grated garlic, powdered garlic.
Make sure you check the recipe right below this video
for the amounts, of course.
Olive oil, garlic, Italian seasoning,
to coat our potatoes, about a teaspoon of that.
Some salt.
You definitely want to salt your potatoes,
and some freshly ground black pepper.
Okay, so with a fork,
I'm just going to create this awesome coating
that's gonna be tossed with my potatoes.
Essentially, you just want to disperse everything
with the olive oil.
Now you can just toss the whole potatoes,
but they're not all the same size,
so what I like to do is half them,
because that way the potato meat also gets coated
with all of our seasonings.
So good.
Now, obviously, some potatoes need to be halved lengthwise
and sideways, just so the size is give or take the same
and you don't find a hard potato around.
Now, what will you serve with these fingerling potatoes?
Well, let's see.
Say you picked up a rotisserie chicken
from the grocery store.
Now all of a sudden you have a meal.
Now you can also throw them on the same baking pan
as your chicken,
if you were to roast a whole chicken at home,
and then those potatoes would absorb all
of the chicken juices.
Now that's really how my grandmother used to serve them.
But in that case, if you're cooking protein along with them,
you want to maybe leave them a little bit bigger,
but for this case, they just make a great side.
A lot of people want to know
if they can prep potatoes ahead of time
and I can tell you that there've been many times
where I've found sliced potatoes in my grandmother's fridge
in a big bowl of water and then covered
so that the potato didn't dry out.
So if you are meal prepping for the week
or following one of my meal plans,
you know that I would give you tips like this.
And if you have never heard of my meal plans,
make sure you grab a free weekly plan.
I'm gonna link it below this video
so you can download five recipes, a shopping list,
that meal prep sheet, and you get all of my tips in one PDF.
So now that my potatoes are more or less the same thickness,
I'm going to simply toss them
with that awesome garlic olive oil.
Now I washed my hands for this,
but this is just gonna be amazing.
You do want to make sure that every piece is coated.
This is the Spanish version of American garlic bread.
We just eat these all the time as a side.
So now I'm just going to spread these guys
on a baking sheet.
And evenly out.
So in the oven.
Halfway through, give your vegetables a quick toss
so they cook evenly on all sides, put the pan back in.
You're good to go.
These smell so good.
The garlic, the olive oil, the Italian seasoning.
So make sure to grab it the recipe
in the link below the video,
and while you're down there, hit that red subscribe button.
Every single week, you and I get to cook together.
See you next time.
(upbeat music)