Roasted Fingerling Potatoes with Fresh Herbs and Garlic
Show: Tyler's UltimateEpisode: Ultimate Beef Wellington
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- Recipe categories: Vegetables, Potato,
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Total Reviews: 26
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By bikrwench_10999889
Stanhope, NJ
on July 25, 2011
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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!
By cjohnson2004
Lake Worth, FL
on May 15, 2011
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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!
By LLadewig
Dallas, 83
on May 01, 2011
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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!
By amedrow
Duluth, GA
on January 03, 2011
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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.
By mme_queen
Missouri City TX
on December 27, 2010
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Lovely tasty spuds!
By evandong
on December 22, 2010
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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.
By grandmanonnie
Wenatchee, WA
on December 22, 2010
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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!
By Ellenaj
on December 11, 2010
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Easy and delicious.
By debeldan_4664128
Ann Arbor, MI
on October 26, 2010
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solid recipe. easy and tasty. preheating the pan is key to getting a nice crust on the potatoes.
By pizzalatod_11990665
Madison, 64
on May 24, 2010
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These potatoes were terrific. I added cajun seasoning and garlic powder to the salt and pepper to give it a little more of a kick. I also put the dish together and let it sit a while before putting it in the oven. After 20 minutes, this was perfect. Crispy and seasoned on the outside and soft and delicious on the inside. You definitely need to make sure you put the pan in the oven at 500 and get it nice and hot before you put the dish in the oven and change the temp. Will definitely make again.