Roasted Fingerling Potatoes

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I came home with fresh fingerling potatoes, with little time to prepare the entire dinner for my hubby and myself. This recipe is accurate to a "T", and my husband and I just "mmmmmmmmed" our way through them during dinner. Now, I can't wait to fix the next bag of them which we purchased, and I won't change anything regarding this recipe!!
Dee in Newport News, Va.

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Took the advice of others and baked at 450 degrees and added garlic powder and used less garlic cloves. These potatoes melt in your mouth! We couldn't get enough of them.

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Fingerlings are kind of new to me. Last summer I did a Bobby Flay grill thing, and they were awesome. It's snowing here (in April in Colo. so I wanted to cook these in the house. This recipe is so great! I love roasted veggies; had no idea you could roast these. Those poor, pathetic people who need to insult Rachel's voice (which she has had surgery on since then are the kind of people who just feel better about themselves when they find fault with someone else. We have to live with them. For me, I feel fortunate that our generation has Food Network to help us! My poor mom, bless her heart, loved to cook and had very little instruction.
I, like another reviewer, used garlic powder, only because garlic can be a temperamental beast. I thought I died and went to heaven when I ate this! And EASY.

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quick, easy & fantastic!

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These were excellent. I read through all the reviews and took the advice of the people who crushed the garlic. This prevented it from burning, and it was caramelized, tender and sweet. I also roasted the potatoes for 25 minutes at 450. That works for me, as oven tends to get very hot. The potatoes were crispy on the outside, and creamy inside, with the delicious garlic. I wish people would stop using the review pages to personally attack the Food Network hosts. There is something for everyone on the Food Network from busy parents, people who don't like to cook, single people, experienced and inexperienced cooks alike. Just because you don't like something, doesn't mean it isn't helpful to someone else.

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The garlic shouldn't be all burnt. It calls for crushed garlic, not minced. That means take the garlic clove and whack then with a knife. The clove should still be intact more or less. That will keep it from burning to a crisp.

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I will make these often, especially for guests. Very easy and tastes gourmet.

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Tried these using garlic powder, kosher salt, pepper, and the EVOO. The cookie sheet curved in the oven, the EVOO spilled to the bottom of the oven and created tons of smoke! Thankfully we have 2 ovens, so we put it in a baking dish that had sides and used the other oven while the smoke cleared - and it came out great! Just thought I'd warn people about using too much EVOO on a cookie sheet!

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I made this yesterday with steak and the potatoes were tender and creamy and had a wonderful taste. I used garlic powder because I did not have fresh garlic. They turned out so good that everyone wants me to make them again. Will definitely do this recipe, it is so easy and fast.

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I read the reviews that were here and used all of the tips to make the potatoes turn out great. I just waited to put the garlic on until the very end and everything turned out just fine. I now make this dish all of the time and everyone loves it.