Herb-Roasted Fingerling Potatoes

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5 from 2 votes

Herb-Roasted Fingerling Potatoes

These roasted fingerling potatoes are the perfect partner to almost anything.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Author: Katie Workman

Ingredients

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

Instructions

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.

Notes

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.

Storage

Leftover roasted fingerlings will keep for up to a week in an airtight container in the refrigerator. You can also reheat roasted potatoes in the microwave, though they will lose some of their crispness. Leftovers can be reheated in a 350-degree oven for 10 minutes until warm.

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