Garlic Herb Fingerling Potatoes (Printable)
Golden fingerling potatoes infused with garlic, rosemary, and herbs, roasted to crisp perfection.
# What You'll Need:
→ Potatoes
01 - 1½ pounds fingerling potatoes, halved lengthwise
→ Herbs & Aromatics
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Finishing
08 - 1 tablespoon fresh parsley, chopped
09 - Flaky sea salt, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the edges.
05 - Remove from the oven and toss with fresh parsley and flaky sea salt if desired. Serve hot.
# Expert Advice:
01 -
- The cut side gets this incredible caramelized crunch while the inside stays creamy and tender
- Fresh herbs and garlic transform humble potatoes into something that feels restaurant special
- They reheat beautifully for lunch the next day if they somehow last that long
02 -
- Sogging happens when potatoes are crowded or overlap. Give each piece some breathing room on the baking sheet.
- Stirring halfway through prevents the bottom pieces from getting too dark while others stay pale.
- Cut your potatoes uniformly so they all finish cooking at the same time.
03 -
- Let the baking sheet heat up with the oven for extra crunch on the first side
- Don't overcrowd the pan, make two batches if needed instead