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A round white platter filled with roasted fingerling potatoes and two white and silver serving spoons off to the side.
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5 from 2 votes

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
Cook Time25 minutes
Course: Side Dish
Cuisine: American, French
Servings: 4
Calories: 310kcal

Ingredients

  • 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

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