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    Category Home » Sides » Roasted Fingerling Potatoes with Garlic and Rosemary

    Roasted Fingerling Potatoes with Garlic and Rosemary

    Published: Oct 2, 2019 · Modified: Sep 21, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside, and infused with olive oil, garlic, and rosemary! This comforting side dish is perfect for an easy weeknight dinner or even a Thanksgiving feast!

    A round white platter filled with roasted fingerling potatoes and two white and silver serving spoons off to the side.

    Why I Love Roasted Fingerling Potatoes:

    • They taste amazing! Roasting potatoes in a bath of olive oil, butter, garlic, and herbs infuse them with flavor!
    • It’s quick and easy! Start to finish this recipe is ready in less than 30 minutes and requires only 6-ingredients.
    • It’s super versatile! These roasted potatoes are the perfect complement to so many different main courses; fish, pork, chicken, or beef. They are even a staple on my Thanksgiving table!

    Ingredients:

    Here’s everything you need to make this easy, comforting side dish: fingerling potatoes, fresh thyme, fresh rosemary, garlic, olive oil, and butter.

    A bowl of raw fingerling potatoes, a hunk of butter on a white plate, piles of fresh rosemary and thyme, a small bite bowl of olive oil and a whole head of garlic on a light blue/gray background.

    Recipe Step by Step:

    Step 1. Season the Potatoes

    Preheat your oven to 425. In a large bowl toss the potatoes with the herbs, oil, butter, and a generous pinch of salt and pepper.

    A rectangular baking tray with halved fingerling potatoes, whole garlic cloves and bits of fresh rosemary and thyme.

    Step 2. Roast and Serve

    Roast the potatoes for 25-30 minutes, stirring occasionally until they are crispy and golden brown. Taste and season with salt and freshly cracked pepper. Transfer the potatoes to a bowl or platter and top with any remaining olive oil, butter, and herbs from the roasting pan.

    A white plate with a beige rim pilled high with golden brown roasted fingerling potatoes, roasted garlic cloves, fresh thyme and rosemary.

    FAQs

    Can I use other types of potatoes for this recipe?

    Yes! You can use red bliss, Yukon gold or any other “new” or “baby” potato.

    Can I make this recipe dairy-free?

    Yes, just double the olive oil in place of the butter.

    Check Out More Delicious Side Dishes:

    • Roasted Japanese Sweet Potatoes with Miso Butter
    • Cacio e Pepe Mashed Cauliflower
    • Root Vegetable Mash with Caramelized Leeks
    • Whipped Japanese Sweet Potatoes
    • Maple-Brown Butter Roasted Squash with Toasted Hazelnuts and Sage
    • Oven-Roasted Patatas Bravas with Smokey Tomato Aioli

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A round white platter filled with roasted fingerling potatoes and two white and silver serving spoons off to the side.

    Roasted Fingerling Potatoes with Garlic and Rosemary

    These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside and infused with olive oil, garlic, and rosemary!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 4
    Calories: 310kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb fingerling potatoes cut in half lengthwise
    • ¼ c olive oil
    • 4 tbsp butter
    • 4 sprigs rosemary
    • 4 sprigs thyme
    • 5 cloves of garlic whole
    • salt and pepper

    Instructions

    • Preheat your oven to 425. In a large bowl toss the potatoes with the herbs, oil, butter and a generous pinch of salt and pepper. Arrange the potatoes on a large baking tray, cut side down.
    • Bake for 25-30 minutes, stirring occasionally until they are crispy and golden brown. Transfer the potatoes to a bowl and top with any remaining olive oil, butter, and herbs from the roasting pan.

    Notes

     
    Storing and Reheating Leftover:
    Store leftover roasted potatoes covered, in the refrigerator for up to four days. Reheat in a preheated 400F oven for 5-10 minutes.

    Nutrition

    Calories: 310kcal | Carbohydrates: 20g | Protein: 2g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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