Roasted Fingerling Potatoes with Fresh Herbs and Garlic

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Potatoes were a hit. I made one change. I chopped the herbs about two hours before I was to use them and let them rest in the olive oil. I peeled the garlic but left them whole. That caused the olive oil to be infused with the herbal goodness. They turned out very nice. They were a nice accompaniment to my ham that I baked out on the grill. They took about 30 minutes to cook.

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The recipe was easy and I liked the creaminess of the potatoes, but there wasn't as much flavor as I was hoping for. Perhaps I should have tried some dried herbs as others have mentioned, but I still think it would have been tough to get the flavor in the potato while baking them whole. I'll probably experiment with variations of this recipe.

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Tyler you have done it again. I have never made fingerling potatoes, but I saw them in the supermarket one day and decided to buy them. I used dried herbs instead of the fresh. The skins were crispy and the inside was creamy. These were the best potatoes I have had. I think the trick is to preheat the baking sheet before cooking. You can hear the sizzle of the potatoes when you put them on the pan after the preheat. DELICIOUS!

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I made this for the first time for a family party and it was a major hit!!! Instead of keeping the potatoes whole I chose to cut them in half lengthwise. This created an awesome crispy crust. I will make this over and over again!

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Very disappointing. I should have realized when it called for sprigs of herbs just laying on the baking sheet (instead of herbs mixed together and sticking to the potatoes it was not going to be that flavorful. I always cut up potatoes in to quarters, place in a bowl, add fresh and dried herbs, salt and pepper, garlic powder (whatever you have on hand, drizzle olive oil and stir together. Preheat oven to 400 and roast on baking sheet for about 40 min and they are delicious! I will stick with my original recipe moving forward!

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Made with with the beef wellington - in retrospect, I wish I had done a more typical roasted potato recipe. It's tough to get enough flavor into the potatoes when they're roasted whole. I kept the paper on the garlic and herbs whole like the recipe states, but I think had I chopped them, it may have given the potatoes more flavor (but maybe the garlic would have burned? And I cooked them for probably 45 minutes- depends on the size of your potatoes.

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Lovely tasty spuds!

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I loved this recipe. I like everything with a little garlic so I added more cloves to my potatoes and even rubbed each with some garlic. A little bit more work but it added so much flavor to the final product.

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These potatoes are wonderful! The only fresh herb I had on hand was thyme, so I used that along with dried sage and rosemary and it turned out beautifully. Made these along with the beef wellington for an amazing early Christmas dinner with my husband. Thanks, Tyler!

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Easy and delicious.