Roasted Fingerling Potatoes
These roasted fingerling potatoes are perfectly crispy on the outside and soft on the inside. They're simple to make and act as the perfect sidekick to any weeknight meal!
Servings: 6
Ingredients
- 3 lbs. fingerling potatoes halved lengthwise (can be tri-color or not)
- 2 tablespoons olive oil or avocado oil +more for later
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cracked black pepper
- Fresh parsley for serving
Instructions
- Preheat the oven to 400ºF and grease the pan with oil. Set aside.
- Rinse the potatoes in a colander. Pat the potatoes dry and add them to a large bowl.
- Toss the potatoes with oil until coated. Season the potatoes with salt, thyme, rosemary, and pepper.
- Place the potatoes cut side down on a baking sheet and bake for 20 minutes. Gently move the potatoes around the baking sheet to make sure they aren’t sticking to the bottom. Bake for another 10-20 minutes or until fork tender.
- Remove from the oven and drizzle with olive oil. Serve immediately.
Notes
- Halved baby red potatoes will work in place of fingerling potatoes. They may need more minutes to bake.
- To elevate this recipe, toss the potatoes with a few tablespoons of grated parmesan cheese or nutritional yeast post-baking.
- We served our potatoes with ketchup.
Nutrition
Calories: 217kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Fiber: 5g | Sugar: 2g