It could also be the time of year. Fingerling potatoes are in season during spring, and they’re hearty enough to provide comfort early in the season when it’s still rwgularly snowy and freezing cold out.
Fingerling Potato with a crunchy, spicy flavor and decorated with the most colorful toppings. Fingerling Potato Nachos will not be ignored.
These addictive Fingerling Potato Nachos are a little bit better for you than most.
Ingredients
- 1 ½ pound fingerling potatoes (24 ounces)
- 1 tablespoon grapeseed oil or cooking oil of choice
- 1 teaspoon rice vinegar
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, omit for a milder flavor)
- Salt and pepper
- 1 cup halved cherry tomatoes (multicolor heirloom)
- ½ cup cotija cheese (see note)
- ¼ cup sliced chile peppers (jalapeño and Fresno; optional)
Optional garnish:
- Diced avocado
- Chopped cilantro
- Mexican-style hot sauce
Instructions:
- Preheat oven to 450 degrees Fahrenheit.
- Boil fingerling potatoes in a large stockpot 5 minutes, or until softened. Drain and allow potatoes to cool until you’re able to handle them.
- While the potatoes are cooling, whisk grapeseed oil, rice vinegar, chili powder, cumin, garlic powder, cayenne pepper (if using), and salt and pepper in a large mixing bowl. (The bowl should be large enough to hold all of the potatoes.) Set aside.
- Once potatoes are cool enough to touch, slice in half lengthwise. Slice larger potatoes in half again so each piece is similar in size. This helps the potatoes cook evenly.
- Transfer sliced fingerling potatoes to the bowl with the sauce. Mix with a spatula or your hands until the potatoes are completely coated in the sauce.