Easy Herb Roasted Fingerling Potatoes
These herb roasted fingerling potatoes are crisp on the outside, buttery on the inside, and infused with fresh rosemary, thyme, garlic, and lemon. A perfect summer side dish for grilling season.
Ingredients
- 2 lbs fingerling potatoes washed
- 1 1/2 teaspoons sea salt divided
- 3/4 cup olive oil
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme leaves only
- 4 cloves garlic roughly chopped
- 1 large shallot diced
- 1/2 teaspoon black pepper
- 1/2 lemon juiced
- 2 tablespoons chives chopped
Instructions
- Give the fingerling potatoes a good scrub, as we'll be cooking them with the skin on.
- Place them in a pot, cover with water, add 1 teaspoon of the salt, and bring to a boil. While I used fingerling potatoes, any small potato will also work.
- Since we're cooking them with the skin on, it will take about 15 to 20 minutes for them to become fully cooked.
- Drain the potatoes and place them in a baking dish or pan. I like using a cast iron skillet as I find it distributes the heat evenly, giving the potatoes a lovely crust.
- Smash the potatoes with a potato masher, pestle (as in my case), or any clean bottle you may have lying around.
- In a bowl, whisk together the olive oil, rosemary, thyme, garlic, shallot, black pepper, and lemon juice. This is the scent of my childhood. As the fresh herbs bruise while being whisked into the oil, I'm immediately taken back to Saturday evenings in Guaracara, Trinidad, when I'd harvest herbs for Mom as she prepared meats to marinate ovenight for Sunday Lunch. My tiny hands would be coated with the fragrant oils from the herbs, a scent I cherish even today as an adult.
- Drizzle the fragrant herb oil over the smashed fingerling potatoes, trying to get some of the mixture onto all of them.
- You now have the option to place them on a 500°F grill or, if you prefer to use your indoor oven, roast them uncovered at 400°F for 20 to 25 minutes.
- There's no need to flip the fingerling potatoes as they roast. However, you can spoon or brush some of the oil from the pan over them midway through roasting. This will help develop the lovely golden color we're after.
- As you remove the roasted potatoes from the heat, sprinkle on the remaining sea salt and top with the finely chopped chives to give us that fresh herbal finish.
Video
Notes
Frequently Asked Questions
Can I use another type of potato for herb roasted fingerling potatoes?
Yes. Any small potato variety will work well. Baby Yukon Gold or baby red potatoes are excellent alternatives.Why boil the potatoes before roasting?
Boiling ensures the potatoes are fully cooked inside while helping create that creamy interior and crisp exterior after roasting.Can I make herb roasted fingerling potatoes in the oven?
Absolutely. Roast them uncovered (middle rack) at 400°F for 25 to 30 minutes until golden and crisp.What herbs work best for herb roasted fingerling potatoes?
Rosemary and thyme are classic choices, but oregano, parsley, and sage also work beautifully.Can I prepare these potatoes ahead of time?
You can boil and smash the potatoes in advance, then roast them just before serving for the best texture. Leftovers make an excellent breakfast side, so maybe you'd want to double up on the recipe? Tried this recipe?Let us know how it was!