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Ingredients
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Fingerling Potatoes
Herb-Garlic Finish
Finishing & Garnish
Method
Fingerling Potatoes
Prep and par-cook
Preheat oven to 425°F (220°C). Scrub the fingerling potatoes under cold running water and pat dry. Trim any tips if needed and halve larger potatoes lengthwise so pieces are roughly uniform. Place potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a simmer over medium-high heat and cook until just tender when pierced with a knife, about 8–10 minutes (par-cooking). Drain well and let steam dry in the colander for 2 minutes to remove surface moisture.
Roast
Toss the par-cooked, slightly dried potatoes with 2 tablespoons extra-virgin olive oil, remaining 1/2 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a mixing bowl. Spread in a single layer on a rimmed baking sheet (cut-side down where applicable) leaving space between pieces. Roast in the preheated oven until golden and crisp on the edges, about 18–22 minutes, turning once halfway through for even browning. Potatoes should be fork-tender and caramelized.
Herb-Garlic Finish
Prepare herb-garlic butter
While potatoes roast, melt 1 tablespoon unsalted butter in a small skillet over medium-low heat. Add the 2 minced garlic cloves and cook gently, stirring, until fragrant and just softened, about 30–45 seconds — do not brown. Remove from heat and stir in the chopped parsley (2 tbsp), chopped thyme (1 tbsp), sliced chives (1 tbsp), and 1 teaspoon lemon zest. Add 1 teaspoon fresh lemon juice and stir to combine.
Toss with potatoes
When the potatoes are done roasting, transfer them to a warm mixing bowl. Pour the warm herb-garlic butter over the potatoes and gently toss to coat, ensuring the herbs and garlic cling to the potato surfaces. Taste and adjust seasoning with flaky sea salt (about 1/4 tsp) and more black pepper if desired.
Finishing & Garnish
Plate the potatoes on a warmed serving dish. Sprinkle 1 ounce finely grated Grana Padano evenly over the top so it melts slightly on the warm potatoes. Finish with a small extra pinch of lemon zest or chives if desired. Serve immediately as a side.