Michigan State University Senior Executive Chef Kurt Kwiatkowski has shared with us an updated version of his roasted potato recipe, which makes the 'taters brown and crispy on the outside, light and fluffy on the inside.

Chef Kurt’s Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes
1 Tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon dried tarragon
¼ teaspoon dried mustard
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Preheat your oven to 400 degrees
Wash all potatoes
Cut them in half lengthwise

Place potatoes in a sauce pan with 4 quarts of water and 2 teaspoons baking soda, (which helps to brown the potatoes when you roast them), then bring the water to a gentle boil.

Reduce heat to medium for about ten minutes; drain water from potatoes, then toss with 1 TBSP olive oil and seasonings.

Spray a sheet tray with pan release (or use parchment paper); evenly space the potatoes onto the tray and roast for 15 minutes.

Pull the pan out of the oven and turn over the potatoes; return to the oven for 15 more minutes until they're golden brown.

Remove from oven, taste and adjust seasoning with salt and pepper as needed