These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside and infused with olive oil, garlic, and rosemary!
The trick to perfect oven-roasted fingerling potatoes is to boil them before roasting! That’s how you get potatoes that are creamy on the inside and crispy on the outside. Roasting them in a bath of garlicky, herby butter and olive oil infuses them with flavor!
These potatoes are the perfect side dish to pair with your next dinner! Serve them alongside any of the following recipes:
-Roast Chicken with Toasted Bread Salad
-Ribeye with Garlicky Greens
-Crispy Skin Branzino
-Parchment Baked Cod
How to Roast Fingerling Potatoes â
Prepare a baking dish with the aromatic garlic and herb olive oil-butter mixture. Toss the pre-cooked potatoes in the mixture and bake.
Roast the potatoes on high heat until they are crispy and golden brown!
Roasted Fingerling Potatoes with Garlic and Rosemary
- 1 lb fingerling potatoes
- 1/4 c olive oil
- 4 tbsp butter
- 4 sprigs rosemary
- 4 sprigs thyme
- 5 cloves of garlic, whole
- salt and pepper
- Preheat your oven to 425. Place the potatoes in a pot and cover with water and three tablespoons of salt. Bring the potatoes to a simmer. Cook the potatoes until fork tender about 10 minutes, drain them and set aside.
- Prepare a baking dish with the olive oil, butter, herbs, and garlic cloves. Add in the cooked potatoes, and stir so that they are evenly coated in the olive oil mixture. Bake the potatoes for 25-30 minutes, stirring occasionally until they are crispy and browned. Season with salt and freshly cracked pepper. Serve the potatoes warm with the olive oil and herb mixture poured over top of them.