Fingerling Potatoes Recipe
Make Fingerling Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Aromatics
Fat & Finish
Method
Preparation
- 1
Preheat and prepare potatoes
Preheat the oven to 425°F (220°C). Rinse the fingerling potatoes and pat them dry with a kitchen towel. If any potatoes are much larger than the others, halve them lengthwise so pieces are roughly the same size for even cooking.
- 2
Prepare aromatics
Crush the garlic cloves lightly with the side of a knife (leave them whole after crushing). Strip the rosemary leaves from the stem and coarsely chop, or measure thyme leaves if using thyme.
Seasoning & Roasting
- 3
Toss with oil and seasonings
In a large bowl, combine the dried (and halved if needed) fingerling potatoes with 2 tablespoons olive oil, the crushed garlic, chopped rosemary, kosher salt, and black pepper. Toss until every potato is evenly coated.
- 4
Arrange on baking sheet
Spread the potatoes cut-side down (if halved) in a single layer on a rimmed baking sheet. Make sure they are not crowded so they roast rather than steam.
- 5
Finishing & Serving
- 6
Finish with butter and season
Remove the pan from the oven. If using, add 1 tablespoon unsalted butter to the hot potatoes and toss on the pan (or in the bowl) until melted and coating the potatoes. Add lemon zest if using and adjust seasoning with extra salt or pepper to taste.
- 7
Garnish and serve
Transfer potatoes to a serving dish, sprinkle with chopped fresh parsley, and serve hot as a side dish.
