Par-boil, rough up the edges, then roast hot. Red Malli brushed at the end caramelizes slightly — think patatas bravas energy without the fryer.
Recipe card
Roasted Crispy Fingerling Potatoes (Red Malli)
- Prep
- 10m
- Cook
- 40m
- Total
- 50m
- Yield
- Serves 4–6
Ingredients
- →2 lb fingerling potatoes, halved lengthwise
- →3 tbsp olive oil
- →Kosher salt
- →3 tbsp Malli Red Tkemali
- →2 tbsp chopped parsley (optional)
Instructions
- 01
Par-boil
Boil potatoes in salted water 8 minutes until edges soften. Drain, return to pot, shake to rough up cut sides.
- 02
Roast
Toss with olive oil and salt, spread cut-side down on a sheet pan. Roast at 450°F 25–30 minutes until deeply crisp.
- 03
Glaze
Brush Red Tkemali over potatoes, roast 3–5 minutes more until tacky and fragrant.
- 04
Finish
Scatter parsley if using, serve straight from the pan.
