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Perfectly roasted fingerling potatoes that are crispy on the outside, fluffy on the inside, and tossed in a fragrant blend of fresh garlic, rosemary, and thyme. This simple yet elegant side dish is a versatile accompaniment to any main course.
For 4 servings
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash the fingerling potatoes and pat them completely dry with a kitchen towel. This is crucial for achieving a crispy skin. Cut any larger potatoes in half lengthwise to ensure they are all a similar size for even cooking.
In a large bowl, toss the prepared potatoes with olive oil, chopped rosemary, thyme leaves, sea salt, and black pepper until evenly coated.
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between them; do not overcrowd the pan, as this will cause them to steam instead of roast. Use two pans if necessary.
Roast for 20 minutes. Remove the pan from the oven, add the minced garlic, and toss gently to combine with the potatoes.
Return the pan to the oven and continue roasting for another 10-15 minutes, or until the potatoes are golden brown, crispy on the outside, and tender enough to be easily pierced with a fork.
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley. Serve immediately for the best texture.
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Perfectly roasted fingerling potatoes that are crispy on the outside, fluffy on the inside, and tossed in a fragrant blend of fresh garlic, rosemary, and thyme. This simple yet elegant side dish is a versatile accompaniment to any main course.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 231.77 calories per serving with 3.75g of protein, it's a beginner-friendly recipe perfect for side.
Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a touch of heat.
Sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 5 minutes of roasting until melted and golden.
Toss the roasted potatoes with the zest of one lemon and a squeeze of fresh lemon juice just before serving for a bright, fresh flavor.
Add 1 teaspoon of smoked paprika to the seasoning mix for a deep, smoky flavor that pairs well with grilled meats.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
Fingerling potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Made with olive oil, this dish provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Garlic, rosemary, and thyme are packed with antioxidants that help combat oxidative stress and inflammation in the body, supporting overall wellness.
One serving of these potatoes contains approximately 240-260 calories, primarily from the potatoes (complex carbohydrates) and olive oil (healthy fats).
Yes, they can be a healthy part of a balanced diet. Potatoes are a good source of potassium and vitamin C. Roasting with olive oil is a healthier cooking method than frying. They provide complex carbohydrates for energy and fiber for digestive health.
Absolutely. While fingerlings have a great texture, you can also use baby red potatoes, Yukon Golds, or any small, waxy potato. Just be sure to cut them into uniform 1.5 to 2-inch pieces.
Minced fresh garlic has a high sugar content and can burn quickly at high roasting temperatures. This recipe solves that by having you add the garlic during the last 10-15 minutes of cooking, giving it enough time to become fragrant without turning bitter.
Yes, they are excellent in an air fryer. Toss the potatoes with seasonings as directed and cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through. Add the garlic in the last 5 minutes of cooking.
You can, but fresh herbs provide the best flavor. If using dried, use about one-third the amount called for (e.g., 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh), as dried herbs are more concentrated.