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!
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: American, French
Servings: 4
Calories: 310kcal
- 1 lb fingerling potatoes cut in half lengthwise
- 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. 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.
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.
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