Put raw whole fingerling potatoes in the roasting pan and 3 pantry staples to get a dish so amazing your friends will be begging for more!

This little pan of 4-ingredient oven baked fingerling potatoes is the kind of simple comfort food I grew up with on our Midwestern farm. You start with raw whole fingerling potatoes, toss them with just three everyday pantry staples, and let the oven do the rest. The potatoes roast up with a thick, golden, savory coating that clings to every curve—no parboiling, no fuss. It reminds me of the way my mother would stretch a bag of potatoes into something special when neighbors dropped by unexpectedly. This is the sort of dish that goes in the center of the table and disappears faster than you’d think, with everyone reaching for “just one more.”

Serve these golden fingerling potatoes straight from the roasting pan while they’re still sizzling and crisp on the edges. They’re wonderful alongside a roast chicken, pork chops, or a simple meatloaf, and they cozy right up to green beans, buttered peas, or a crisp salad. I like to put a little bowl of sour cream or plain yogurt on the table, and sometimes a small dish of grainy mustard, so folks can dip as they please. They also make a hearty breakfast side next to scrambled eggs and sausage, and if you have leftovers, they reheat beautifully in a hot skillet.

Servings: 4

2 pounds raw whole fingerling potatoes, unpeeled and well scrubbed

Preheat your oven to 425°F (220°C). Place a sturdy metal or ceramic roasting pan (about 9x13 inches or similar) on the middle rack while the oven heats, so the pan gets good and hot.

While the oven preheats, scrub the raw whole fingerling potatoes under cool running water to remove any dirt. Pat them very dry with a clean kitchen towel; dry potatoes help the coating cling and brown better. Do not peel or cut them—leave them whole.

In a large bowl, whisk together the olive oil, kosher salt, and garlic powder until the mixture looks thick and well combined. This simple blend is your golden, flavorful coating.

Add the dry, whole fingerling potatoes to the bowl. Toss thoroughly with your hands or a large spoon until every potato is covered in a thick, opaque golden coating of the seasoned oil. Take a moment to really roll them around so there are no bare spots.

Carefully remove the hot roasting pan from the oven and set it on a heatproof surface. Immediately pour the coated potatoes into the pan, scraping out any remaining seasoned oil from the bowl and drizzling it over the top. Spread the potatoes into a single layer so they roast, not steam.

Place the roasting pan back into the oven and bake for 20 minutes without stirring, allowing the bottoms to start browning and the coating to set.

After 20 minutes, use a spatula or tongs to gently turn the potatoes so they brown more evenly. Return the pan to the oven and continue roasting for another 15 to 20 minutes, or until the potatoes are deeply golden, the coating looks thick and crisp in spots, and a fork slides easily into the center of the largest potato.

Taste one potato carefully (it will be hot) and adjust with a light sprinkle of extra salt if needed. Serve the potatoes straight from the roasting pan or transfer to a warm serving dish, spooning over any flavorful oil and browned bits from the bottom of the pan.

You can change the character of these potatoes just by playing with that simple pantry coating. For an herby version, add 1 teaspoon dried thyme, rosemary, or Italian seasoning to the oil, salt, and garlic powder before tossing with the potatoes. For a smokier flavor, replace half the garlic powder with smoked paprika. If you enjoy a little heat, stir in 1/4 teaspoon crushed red pepper flakes. A dusting of grated Parmesan added during the last 5 minutes of roasting gives a nutty, cheesy crust. If you don’t have fingerlings, you can use small red or yellow potatoes; keep them whole if they’re about the size of a thumb, or cut larger ones in half lengthwise so they cook evenly. For crisper skins, spread the potatoes out so they’re not crowded and use a metal pan if you have one. Leftovers can be cooled quickly, then stored in a covered container in the refrigerator for up to 3 to 4 days; reheat on a hot skillet or in a 400°F oven until warmed through. For food safety, always start with firm, unblemished potatoes—discard any that are soft, sprouting heavily, or have green patches under the skin, as those can be bitter. Make sure the potatoes are cooked until tender all the way through before serving, and avoid leaving them at room temperature for more than 2 hours after roasting.