Directions
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Arrange a rack in the middle of the oven and heat the oven to 400°F.
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Line a baking sheet with aluminum foil or parchment.
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In a bowl, toss fingerling potatoes with olive oil, salt, black pepper, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
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Roast potatoes until they are tender enough to be pierced with a fork, golden brown, and starting to shrivel just slightly. Flip halfway through cooking,
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Cook 25 to 30 minutes total.
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Season the potatoes with more salt and pepper if needed.
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Garnish with fresh chopped parsley.
From Shawnie's class “Beef Wellington Feast”
