Description
There’s something magical about fingerling potatoes. Their rich, buttery flesh and thin, crispy skin make them a standout side dish for any occasion. This recipe keeps things simple—just good olive oil, fresh herbs, garlic, and a hot oven. The result? Golden, crunchy exteriors with soft, creamy insides. Whether you’re pairing them with roast chicken, grilled fish, or enjoying them on their own with a dipping sauce, these potatoes are guaranteed to be the star of the table.
Ingredients
Scale
- 1½ lbs fingerling potatoes, scrubbed clean
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Pat potatoes dry with a towel. Halve larger ones if needed.
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Serve hot, garnished with fresh parsley or lemon zest if desired.
Notes
- For extra crispiness, preheat your baking sheet before adding potatoes.
- Swap fresh herbs for dried if needed—just reduce by half.
- For a tangy twist, drizzle with balsamic glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg