This post is for my non-cooking sister Megan. So stop reading. Eavesdropping is rude.
Megan, here is the recipe you requested. I figured out the time and temperature just perfectly so that the middle of the potato is cooked and the outside is crisp. When I made these, Caitlyn was over and we devoured them. They were so good dipped in ketchup. Later on, I made them again for dinner and Ethan made a roasted garlic aioli to accompany them. Holy aioli, it was delicious. But you wouldn't like aioli. It's essentially mayo. Sorry.
Anyways, I hope this works for you. Try those fingerling potatoes again with this method.
3 russet potatoes
2 1/2 Tbsp olive oil
1 1/2 tsp kosher salt
A few grinds black pepper
Set oven to 400 degrees.
Cut potatoes into same-sized, bite-size pieces. Spread onto a baking sheet. Add olive oil, salt and pepper and toss with your hands, evenly coating the potatoes in oil and seasonings. Spread in a single layer. Roast for 45 minutes, tossing half way through.
Remove baking sheet from the oven and scoop potatoes into a serving bowl. Garnish with minced chives if desired.
Rookie's Notes: You can definitely change up the seasonings in this. Mrs. Dash brand seasonings are really good and I like them because there is no extra salt in it. You could also add a teaspoon of dried herbs. Like thyme, rosemary or oregano. But I usually just use salt and pepper. It's easy to forget that food actually has a taste and it tastes good. Potatoes don't need much done to them to make them delicious.