Garlic Herb Roasted Potatoes (Printable Version)
Golden fingerlings tossed with garlic, rosemary, and herbs, roasted for a crisp, savory finish.
# What You Need:
→ Potatoes
01 - 1½ pounds fingerling potatoes, halved lengthwise
→ Herbs & Aromatics
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Finishing
08 - 1 tablespoon fresh parsley, chopped
09 - Flaky sea salt, to taste
# How-To:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the edges.
05 - Remove from the oven and toss with fresh parsley and flaky sea salt if desired. Serve hot.
# Expert Hints:
01 -
- The rosemary gets crispy and almost chip like, creating these incredible flavor pockets throughout the dish
- Fingerlings hold their shape beautifully while developing the most irresistible golden edges
02 -
- For the crispiest results, soak the halved potatoes in cold water for 10 minutes and pat them completely dry before coating
- Keep the cut side down on the baking sheet as this creates the most beautiful caramelized crust that everyone fights over
03 -
- Preheat your baking sheet in the oven for five minutes before adding the potatoes for an extra crispy bottom crust
- Wait until the potatoes come out of the oven to taste and adjust the salt, as some of the initial seasoning cooks off