Garlic Herb Roasted Fingerling Potatoes (Printable version)
Golden, tender fingerling potatoes roasted with garlic, rosemary, and thyme until perfectly crispy.
# What you need:
→ Potatoes
01 - 1½ pounds fingerling potatoes, halved lengthwise
→ Seasoning & Oil
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
→ Fresh Herbs
06 - 2 tablespoons chopped fresh rosemary
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh thyme
# How to make it:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine the halved fingerling potatoes with olive oil, minced garlic, salt, pepper, rosemary, and thyme. Toss thoroughly until every potato is evenly coated with the herb mixture.
03 - Spread the potatoes cut-side down in a single layer on the prepared baking sheet, ensuring they aren't overcrowded for optimal crisping.
04 - Roast for 25–30 minutes until golden brown and tender. Flip the potatoes halfway through cooking to promote even browning on both sides.
05 - Remove from the oven and immediately sprinkle with fresh parsley. Serve hot as an accompaniment to roasted meats or fish.
# Expert tips:
01 -
- The cut sides get impossibly crispy while the insides stay creamy, creating that perfect contrast everyone fights over at the table
- They reheat beautifully for lunch the next day, if they even last that long
02 -
- Cut-side down placement is non-negotiable for achieving that restaurant-quality caramelization
- Overcrowding the pan creates steam instead of crispiness, so use two pans if needed
03 -
- Letting the coated potatoes sit for 15 minutes before roasting helps the garlic and herbs really penetrate the surface
- A squeeze of fresh lemon juice over the hot potatoes right before serving wakes up all the flavors