Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Maybe the amount of potatoes don’t matter whether more weight or less. I would halve the salt. Garnish with fresh parsley and serve. Required fields are marked *. Sprinkle with salt and pepper. 3 to 3 ½ pounds fingerling potatoes, washed¼ cup olive oil2 heads garlic, cloves separated4 springs rosemary4 springs thyme3 tablespoons butter- fine sea salt and freshly ground white pepper to taste, Privacy Policy   Terms & Conditions    Contact    Copyright © 2015  Produced by Ace Content, Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme. Preheat oven to 425 degrees F. In a medium bowl toss potatoes with oil, sea salt, and pepper. Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. As the potatoes cool, they continue to cook, and they take on the seasonings of the herbs and salt. Sprinkle evenly with chives. Taste and season with salt and freshly cracked pepper. This is one of my favorite minimal-effort sides that everyone will love to eat and look at! Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. You just need to defrost them gently (as in, don't be impatient and give it 100% high treatment in the microwave like me). Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. ©2021 Alexandra's Kitchen. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Do not disturb them for a minute or two. Combine the salt, pepper, thyme, and rosemary in a small bowl. Should Potatoes Be Soaked Before Roasting? Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. And moreover, they were seasoned perfectly, too, not a bit too salty and subtly infused with the flavors of rosemary, thyme and garlic. Add the potatoes, shake the pan once and then let them be. Place fingerlings in a pot. Please read my disclosure policy. To infuse garlic flavors into the olive oil, briefly saute minced garlic first in a skillet like a cast iron pan. I think your logic is good. On rimmed baking pan, spread potatoes in single layer. Bring the pot of water to a boil, then turn off the heat. Thank you. If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Arrange potatoes in single layer, not touching, … Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Arrange potatoes cut-side down onto a sheet-pan lined with … These days, I eat these potatoes straight out of the pot with not a bit of extra seasoning. Once butter is melted add … Instructions. Bring the water to a boil, then shut it off. Sprinkle generously with sea salt. If you're not using fresh sage, feel free to add a little extra thyme and rosemary. Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves. Buttery, crispy and fluffy packed with flavor from fresh herbs & spices. Preheat oven to 400°F. To cook the potatoes: 1 1/2 lbs. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu. Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. I am wondering if I should use half the salt since I am probably using a smaller pot therefore less water. Your support means a great deal to me. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Serve hot. … master sourdough bread baking in my free ecourse! 2. Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes. Apr 23, 2012 - These fingerling potatoes are cooked and seasoned perfectly, subtly infused with the flavors of rosemary, thyme, and garlic. Vegetable lover. Add the salt, herbs and garlic. Serve immediately. Hi Denise! fingerling potatoes; 1/4 cup + 2 T. kosher salt; several sprigs of rosemary and thyme; 2 cloves garlic, smashed; To crisp the potatoes: olive oil; kosher salt; a few … Remove the pan from the oven and toss with butter. master sourdough baking in my free ecourse! In large bowl, toss potatoes with oil, garlic, rosemary, and salt. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator. Arrange the potatoes cut side down in a single layer in the preheated pan. Place in the oven for 25 minutes, flipping halfway. Fingerling potatoes dusted with rosemary and roasted on a cast iron pan for a crisp, yet slightly chewy texture to serve with dips, appetizers, or fondue. They are excellent, too, sliced and tossed into salads. Season with salt and pepper. Of water to a boil, then turn off the heat occasionally, 30! 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