Alfredo Potato Finger Fries

A tasty side dish from Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs fingerling potatoes, halved
• 1⁄2 cup butter
• 1  garlic clove, crushed
•  salt
•  fresh ground black pepper
• 1⁄4 cup parmigiano-reggiano cheese, grated

Directions

1. Preheat oven to 425°F
2. In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, cook until just tender, about 8 minutes, then drain.
3. While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes.
4. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down.
5. Roast until deeply golden brown, about 20 minutes.
6. Remove from the oven and flip them over with a spatula.
7. Season with some salt and sprinkle with Parmigiano and lots of black pepper.
8. Return the potatoes to the oven for 5 more minutes until the cheese is melted.