Roasted Fingerling Potatoes

Step 1

Preheat oven to 425º. Scrub fingerlings clean, pat dry then halve lengthwise. Spray a large baking sheet with cooking spray, then drizzle vegetable oil, tilting the pan to make sure the oil is evenly distributed.

Step 2

In a large microwave-safe bowl, whisk cornstarch and ½ cup water until evenly combined. Microwave the cornstarch slurry in 20 second bursts, whisking after each interval, until sticky like pudding, about 1 to 1 ½ minutes total.

Step 3

Add potatoes to the cornstarch slurry and toss to coat. (The potatoes will look a little strange but this coating ensures maximum crispiness.)

Step 4

Place the potatoes cut side down on the baking sheet, leaving a bit of space in between each one. Cover the sheet tightly with aluminum foil and transfer to the oven. Roast for 12 minutes.

Step 5

Remove the foil and continue to roast until the cut side of each potato is golden brown, 15 to 20 minutes. Toss potatoes with rosemary, garlic, salt and pepper. Return to the oven and cook until the garlic is fragrant and golden brown, about  5 minutes. Transfer the potatoes to a bowl, give them a quick toss, and serve.