Roasted Fingerling Potatoes
The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!
Foto: Well PlatedIngredients
- 1 1/2 pounds fingerling potatoes
- 2 1/2 tablespoons extra virgin olive oil
- 3 cloves minced garlic (about 1 tablespoon)
- ¾ teaspoon kosher salt (divided)
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons grated Parmesan (optional)
- 2 tablespoons minced fresh parsley
Steps
Preheat the oven to 400 degrees F.
Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.
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