These simple roasted fingerling potatoes are crispy on the outside and creamy in the center. Because they're so easy, they're a great option for those days when cooking is the last thing you want to do.
Cut the potatoes. Depending on their size, you can either halve the fingerling potatoes lengthwise or cut them into smaller uniform pieces so they cook evenly (this is the option I took since mine were a variety of sizes) and put them on a baking sheet.
Drizzle. Pour olive oil over the potatoes, tossing with your hands until each piece is coated before arranging them in a single layer.
Season. Generously season them with salt and freshly cracked black pepper.
Bake the potatoes for 35 minutes or until they're golden brown and the center is soft.