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Roasted Fingerling Potatoes
Potatoes roasted golden brown with olive oil and herbs
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
pounds
Calories
135
kcal
Author
Kathy Berget
Equipment
Cookie Sheet
Measuring Spoons
Ingredients
2
pounds
fingerling potatoes
3
tablespoons
olive oil
1
teaspoon
garlic
about 2 cloves
1
tablespoon
fresh rosemary
or fresh thyme
coarse sea salt
Instructions
Slice potatoes in half lengthwise
2 pounds fingerling potatoes
Place olive oil, garlic and herbs in a bowl
3 tablespoons olive oil,
1 teaspoon garlic,
1 tablespoon fresh rosemary
Add sliced potatoes and toss to coat
Place sliced potatoes, cut side down on a baking sheet
Bake in a preheated 400°F oven for 30-35 minutes until golden
Remove from oven and sprinkle with additional herbs and salt
coarse sea salt
Serve hot
Notes
Try to select potatoes similar in size
Smaller potatoes can be left whole
Try not to overcrowd the baking sheet
No need to flip the potatoes. Keeping them cut side down allows that golden color to develop.
Baking time may vary depending on the size of your potatoes
Sprinkle salt to your liking
Add a few fresh herbs before serving
Nutrition
Serving:
0.25
pound
|
Calories:
135
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
7
mg
|
Potassium:
481
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
10
IU
|
Vitamin C:
23
mg
|
Calcium:
18
mg
|
Iron:
1
mg