Crispy Potatoes With Calabrian Chili Vinaigrette

Cooking with Rocco
by Cooking with Rocco
2 pounds
40 min

Nobody likes a boring potato... But look no further, because these fingerling potatoes tossed in a Calabrian Chili Vinaigrette will be your new favorite side.

They're crispy, they're salt, and they have just the right amount of heat that you'll keep coming back for more! You can serve these potatoes with steak, chicken cutlets, or pretty much anything you want. What the heck, you can even make these just for fun and take down a whole two pounds... that's what I did one night with dinner - oops!!

The best part about this recipe is that the potatoes are roasted in the oven. So you don't feel as guilty as you probably would if you were frying them.

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Toss the potatoes in a bowl with all the seasoning until fully combined. With this batch, I added some dried thyme and dried oregano...but that's optional.

Lay the potatoes cut side down on a baking sheet. If the potatoes are thick, you can cut them into thirds.

Once done, drizzle with some more Calabrian Chili Vinaigrette.

Crispy Potatoes With Calabrian Chili Vinaigrette
Recipe details
  • 2  pounds
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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For the Potatoes
  • 2 pounds fingerling potatoes, sliced lengthwise
  • Olive Oil
  • Salt
  • Calabrian Chili Vinaigrette (see recipe below)
  • Freshly chopped parsley
  • Parmesan ribbons
Calabrian Chili Vinaigrette
  • 2 tablespoons Calabrian Chili paste (see notes)
  • 3 tablespoons red wine vinegar
  • 1/2 tablespoon dried oregano
  • 2 large garlic cloves, minced
  • 1/4 cup olive oil
  • Salt to taste
Fingerling Potatoes
Preheat oven to 425º
In a medium bowl, liberally season the potatoes with salt, drizzle with olive oil, and toss until fully coated.
Place the potatoes cut side down on a baking sheet, and roast for about 30 to 35 minutes, or until crispy.
Calabrian Chili Vinaigrette
In a small bowl, mix the Calabrian Chilies, dried oregano, garlic, red wine vinegar and a pinch of salt until combined.
Slowly whisk in the oil until the vinaigrette is fully emulsified.
In a medium bowl, toss the potatoes with enough vinaigrette to coat, and reserve any leftover vinaigrette for another use. Transfer the potatoes to a serving plate, and garnish with parmesan ribbons and freshly chopped parsley.
  • If you don't have Calabrian Chili paste, you can use whole Calabrian Chilies. Just finely chop them and then add 1 to 2 tablespoons of the reserved Calabrian Chili oil.
Cooking with Rocco
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