Garlic Fingerling Potatoes Recipe

Roasted Fingerling Potatoes {Easy & Crispy} – …

WEBApr 30, 2021 · Rinse, dry, and halve the potatoes. Toss the potatoes with oil, garlic, and spices in a mixing bowl. Place the potatoes cut-side …

Rating: 4.7/5(62)
1. Preheat the oven to 400 degrees F.
2. Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
3. 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.
4. 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.

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Garlicky Smashed Fingerling Potatoes (so crispy!)

WEBMar 5, 2018 · Use a flat bottomed glass (see notes for more smashing options) gently press the potatoes down into about 1/2 inch disc. Brush …

Rating: 5/5(6)
1. Preheat the broil setting of your oven to 475°F. Scrub fingerling potatoes clean and place in a large stock pot covered with water and 2 teaspoons coarse seal salt. Bring to a boil and cook for 10-15 minutes until tender when pierced with a fork. Drain and cool slightly.
2. While potatoes are boiling, melt butter and garlic in the microwave in 15 second intervals.
3. Place slightly cooled potatoes on a large baking sheet. Using a flat bottomed glass or small sauce pan, gently smash the potatoes down. Brush garlic butter mix evenly on top of potatoes, being sure to get garlic bits on each potato. Sprinkle sea salt on top of potatoes.
4. Broil potatoes for 10-12 minutes until golden and crispy. Remove and serve immediately, with thyme as desired.

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Roasted Fingerling Potatoes with Garlic and Herbs

WEB2 days ago · Preheat oven to 400 degrees and line a baking sheet with parchment paper. Bring a pot of water to a boil. Add potatoes and boil …

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Bring a pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and allow to cool for 2 minutes. Cut larger potatoes in half and leave smaller potatoes intact.
3. Spread potatoes out on the baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper. Place in the oven for 25 minutes, flipping halfway.
4. While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Once butter is melted add garlic and shallot to the pan. Once shallot has softened (approx. 2 minutes), add thyme, rosemary and thyme to the pan. Cook for an additional 30 seconds, then transfer the mixture to a bowl. Set aside.

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