Ingredients for Alfredo Potato Finger Fries
- 1 pound fingerling potatoes
- 1/4 cup (1/2 stick) unsalted butter
- 2 cloves minced garlic
- 1 1/2 teaspoons salt (divided)
- freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
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How to Make Alfredo Potato Finger Fries
- Preheat oven to 425°F (220°C).
- Wash and scrub 1 pound of fingerling potatoes. Cut them in half lengthwise if large, or leave small ones whole.
- In a large pot, cover the potatoes with cold salted water (about 1 teaspoon salt). Bring to a boil, then reduce heat and simmer until tender but not falling apart, about 8-10 minutes. Drain well.
- While potatoes cook, melt 1/4 cup (1/2 stick) unsalted butter in a small saucepan over medium-low heat. Add 2 cloves minced garlic and cook for 4-5 minutes, until fragrant.
- Pour the garlic butter onto a large baking sheet. Add the drained potatoes, cut-side down.
- Roast for 15-20 minutes, until deeply golden brown and slightly crispy.
- Flip the potatoes using a spatula and sprinkle with 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
77g
Carbs
12g
