Garlic Herb Roasted Fingerling Potatoes (Printer-friendly)

Golden, tender fingerling potatoes roasted with garlic, rosemary, and thyme for a crispy finish.

# What You’ll Need:

→ Potatoes

01 - 1½ pounds fingerling potatoes, halved lengthwise

→ Seasoning & Oil

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper

→ Fresh Herbs

06 - 2 tablespoons chopped fresh rosemary
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh thyme

# How to Make It:

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.

# Expert Tips:

01 -
  • The cut side gets this incredible caramelized crust that people assume requires restaurant technique
  • They reheat beautifully so you can make them hours before serving
02 -
  • Crowding the baking sheet is the fastest way to steam instead of roast - give them room
  • The garlic will smell intense at first but mellows into something amazing in the oven
03 -
  • Do not skip the parchment paper - it prevents sticking and makes cleanup effortless
  • A splash of white wine vinegar in the bowl while tossing adds brightness that cuts through richness

Go back