Photo: Roasted Fingerling Potatoes with Fresh Herbs and Garlic Recipe
Ingredients
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By COPRHDAZ2
on March 31, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Chef Hobbes
Charlotte, NC
on December 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By bikrwench_10999889
Stanhope, NJ
on July 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 28 reviews