Easy Roasted Fingerling Potatoes
Roasted fingerling potatoes are one of the easiest sides you can make, and this recipe never disappoints! They're tender and creamy on the inside, golden and crisp on the outside, and go perfectly with just about everything. This recipe takes less than 40 minutes from start to finish and only requires one sheet pan for easy cleanup.
Servings: 4
Calories: 292kcal
Ingredients
- 1 ½ pounds fingerling potatoes scrubbed and dried
- 5 tablespoons extra virgin olive oil plus more if needed
- 6-8 cloves garlic smashed and peeled
- kosher salt to taste
- freshly cracked black pepper to taste
- 4-6 sprigs fresh rosemary small size, or fresh thyme sprigs
- flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F.
- Place the potatoes, garlic and rosemary on the pan and toss with the olive oil, plenty of kosher salt and black pepper until well coated.1 ½ pounds fingerling potatoes, 5 tablespoons extra virgin olive oil, 6-8 cloves garlic, kosher salt, freshly cracked black pepper, 4-6 sprigs fresh rosemary
- Arrange the potatoes cut side down in a single layer so the flat sides make full contact with the pan.
- Roast until the bottoms are deeply golden and the skins look slightly wrinkled, about 15-20 minutes.
- Remove the pan and gently toss the potatoes, turning them onto another cut side if possible.
- Return to the oven, lower the temperature to 400°F and roast until the potatoes are tender when pierced and richly browned in spots, about 10-15 minutes more. The garlic should be soft and lightly caramelized.
- Transfer to a serving dish, sprinkle with flaky sea salt and serve hot.flaky sea salt
Notes
- Don’t be shy with the seasoning. The best roasted potatoes need to be very well seasoned from the start so the salt permeates in while baking, and it might take more than you think.
- Make sure they are in a true single layer. Use two pans if needed. If they overlap, they will steam and you will lose those crisp edges.
- For even deeper browning, preheat the sheet pan before adding the potatoes.
- Don’t line your pan with parchment paper if you want the potatoes to get nicely browned and crisp.
- Using more olive oil helps the potatoes confit slightly as they roast, giving you creamy interiors and deeply golden edges. If the pan looks dry at any point, drizzle another tablespoon over top.
- For an extra herbal finish, add a sprinkle of minced herbs for an added burst of flavor and texture at the end.
Nutrition
Calories: 292kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 35mg | Calcium: 29mg | Iron: 2mg
