The average American eats somewhere around 140 pounds of potatoes a year or 365 potatoes per person—that’s an average of a potato a day. But only around a quarter of those potatoes are fresh (versus frozen, dehydrated or in chip form). Let’s give that percentage a little bump up shall we?
Fingerling potatoes are small, slim, stubby potatoes – finger-shaped, as it happens. They have thin skins and cook up quickly, especially if you slice them in half, so when time is a factor they are just the ticket. Besides being cute and delicious and all of that.
Roasting is my favorite way to cook these little nuggets – 25 minutes in a fairly hot oven and done. You can stick with olive oil and salt and never be disappointed, or you can add in some fresh herbs, garlic, as well as various spices, and fancy them up a bit.
I can’t think of a meal that these wouldn’t make a little bit nicer.
And they also make a terrific appetizer. You serve with cute little toothpicks, or just let people pick up with their actual fingers. You know your crowd, you decide.
Herb Roasted Fingerling Potatoes
- 2 pounds fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon finely minced garlic
- 2 teaspoons minced fresh rosemary
- 1 tablespoon minced thyme leaves
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil).
- Cut the fingerling potatoes in half lengthwise, and place them on the prepared baking sheet. Drizzle with the oil, sprinkle over the garlic, rosemary, thyme, salt and pepper, toss to thoroughly combine, and spread out on the baking sheet so that the potatoes are in a single layer.
- Roast for about 25 minutes, until the potatoes are tender and lightly browned. Serve hot or warm.
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