Roasted Fingerling Potatoes
The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 servings
Ingredients
- 1 ½ pounds fingerling potatoes
- 2 ½ tablespoons extra virgin olive oil
- 3 cloves minced garlic about 1 tablespoon
- ¾ teaspoon kosher salt divided
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons grated Parmesan optional
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
- Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
- Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
- Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
- Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.
Notes
- TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4); without ParmesanCalories: 213kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1gPotassium: 740mgFiber: 4gSugar: 1gVitamin A: 178IUVitamin C: 37mgCalcium: 31mgIron: 2mg
