Roasted Fingerling Potatoes
These garlic Roasted Finger Potatoes are the perfect side for any meal. Buttery, crispy and fluffy packed with flavor from fresh herbs and spices. This recipe is one your family is sure to love!
Ingredients
- 1 pound fingerling potatoes , rinsed and dry
- 3 tablespoons butter , melted
- 3 cloves garlic , minced about 1 ½ tablespoons
- 1 sprig fresh rosemary , finely chopped about 1 teaspoon
- 2 sprigs fresh thyme , finely chopped about ½ teaspoon
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 tablespoon fresh parsley , chopped for garnish
Instructions
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Preheat oven to 425°F (218°C).
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Cut potatoes in half lengthwise.
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In a small mixing bowl, combine butter, garlic, rosemary, thyme, Italian seasoning, salt and pepper.
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In a large mixing bowl, toss potatoes in butter and herb mixture making sure the potatoes are evenly coated. If you’re using multicolored potatoes like I did, keep them separated by color when mixing and when cooking. Otherwise the dark colors will run.
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Transfer to cast iron skillet (any oven safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy slipping halfway through.
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Sprinkle with parsley and serve hot.
Recipe Notes
- Don’t overcrowd the pan. The potatoes should be in a single layer with enough space, so the oven’s heat is distributed evenly. Refer to pictures to see how full my pan was.
- Add shredded parmesan cheese 2 minutes before removing from the oven for garlic parmesan potatoes
- If you don’t have fingerling potatoes, use small red potatoes. Using small potatoes reduced cooking time and helps to prevent an uncooked inside with an overdone outside. If using a larger potato, cut them so they are about the same size at fingerling potatoes.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.