Garlic Herb Roasted Fingerling Potatoes (Printable Version)

Golden, tender fingerling potatoes roasted with garlic, rosemary, and thyme for a crispy exterior and buttery interior.

# What You Need:

01 - 1½ pounds fingerling potatoes, halved lengthwise

02 - 3 tablespoons olive oil

03 - 4 garlic cloves, minced

04 - 1 teaspoon kosher salt

05 - ½ teaspoon freshly ground black pepper

06 - 2 tablespoons chopped fresh rosemary

07 - 2 tablespoons chopped fresh parsley

08 - 1 tablespoon chopped fresh thyme

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, salt, pepper, rosemary, and thyme until evenly coated.

03 - Spread the potatoes cut-side down in a single layer on the prepared baking sheet.

04 - Roast for 25–30 minutes, or until the potatoes are golden brown and tender, flipping halfway through for even browning.

05 - Remove from the oven and sprinkle with fresh parsley before serving.

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The contrast between the crunchy exterior and creamy interior is pure comfort food magic
These potatoes cook alongside whatever else is in the oven without demanding much attention
They make even a Tuesday night dinner feel like something special worth gathering around

02 -

Crowding the baking sheet is the fastest way to end up with steamed instead of roasted potatoes
Letting them rest for a few minutes after roasting helps the crust set and makes them easier to flip

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