These garlic herb roasted fingerling potatoes are so good with their crisp golden brown edges and creamy inside. Never one to shy away from garlic, roasting the cloves mellows their flavor, so they balance with the mix of fresh herbs including rosemary, parsley, thyme and chives.
Oven roasted potatoes are my comfort food. I know I’m not the only one who will roast an entire sheet pan of spuds and call it a meal, right?
Of course, roasted potatoes make the best side dish, so most of the time I cook them to share. No matter the season or occasion, whether it’s a weeknight dinner or Thanksgiving, you can’t go wrong with potatoes.
I always start with just tossing potatoes in olive oil, salt and pepper, but I do like some simple additions including citrus, garlic and herbs. And not necessarily using them all at once! For this recipe, I focus on just garlic and fresh herbs.
Much smaller than other potato varieties, fingerling potatoes are short and stubby. They come in lots of different colors and varieties. At the grocery you often find them in bagged medleys. At the farmers market, they tend to be sorted in bins by type.
Common varieties of fingerling potatoes include Russian Banana, Purple Peruvian, Rose Finn Apple, French Fingerling and Swedish Peanut.
These miniature potatoes have thin skins, so they roast pretty quickly (for potatoes).
When you roast potatoes, it’s important that they are all about the same size. This is so they cook in a similar amount of time.
I know what you’re thinking. How is this possible when fingerling potatoes are small in general, but they are still different shapes and sizes?
The trick is to cut them lengthwise about 1/4-inch thick. Having this consistent thickness is key to the potatoes all roasting at the same rate even though they may be odd shapes.
This is what you need:
Preheat the oven to 400 degrees F.
1. Cut the fingerling potatoes lengthwise into 1/4-inch thick slices.
2. Toss the potatoes and garlic cloves with oil, salt and pepper and spread across 2 baking sheets.
3. Roast the potatoes and garlic until the potatoes are golden brown on both sides and tender in the middle, flipping halfway through roasting. Transfer the potatoes to a big bowl.
4. Squeeze the garlic cloves out of their skins into a small bowl. Whisk the garlic with the oil and fresh herbs.
5. Drizzle the potatoes with garlic herb oil and toss them around.
6. Sprinkle the potatoes with flaky sea salt before serving.
One of the greatest things about roasted potatoes is how versatile they are as a side dish. With a mix of chopped herbs and garlic, you can pair these potatoes with chicken, dry rubbed turkey or pretty much any protein.
I know it’s hard to believe that you could ever end up with leftover roasted potatoes, but sometimes it happens. You can rewarm them on a baking sheet in a 350-degree oven for 10 minutes.
I also am a big fan of adding leftover cold roasted potatoes to salads especially with hearty greens like kale.
Store leftover potatoes in an airtight container in the refrigerator up to 3 days.
If you slice the potatoes lengthwise, about 1/4-inch thick, they will take 40-50 minutes to bake in a 400-degree F oven and turn out golden and crispy.
No. By slicing these potatoes, the outsides will turn out crisp and the insides will be cooked through. There’s no need to boil before roasting.
Always make sure to wash potatoes if you see dirt on them. This is more common with ones you buy at the farmers market. Put them in a colander and rinse them with cold water in the sink. Then pat them dry with a towel before prepping them for your recipe.
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Let me know if you tried this fingerling potatoes recipe. Please leave a comment and rating below. Thanks!
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