The humble potato can be good for so many recipes. Bash it, mash it, boil it, foil it -see what I did there. It’s probably the one ingredient that would make every Chopped contestant so very happy.
I love potatoes no matter how they’re prepared, and It’s a sure fire bet that I’ll be having some outrageously creamy, buttery mash when Thanksgiving comes along soon. These little fingerling potatoes are best served roasted in a hot oven until they become shriveled and crispy on the outside, but perfectly soft in the middle. Rosemary is always a great herb to add flavor, and It’s the only thing I can grow in my garden without tending to it in any way whatsoever. You could also use sage, thyme or oregano.
Did I mention how simple these tiny roast fingerling potatoes are to make. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. Bake in the oven at a fairly high heat and fill your house with a smell that even the kids will approve. My daughter even asked for seconds at dinner and she’s turning a little picky at age 9 (rolls eyes), and my little guy automatically gets seconds because, well…he just eats like a bear.
Roast Fingerling Potatoes with Garlic and Rosemary
- 1.5 pounds fingerling potatoes
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 teaspoons fresh chopped rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Heat the oven to 400 degrees F.
- Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, you can cut them in half.
- Add the olive oil, minced garlic, rosemary, salt and pepper.
- Toss the potatoes making sure to coat them well with the herbs and oil.
- Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
- Serve at once garnished with more fresh rosemary and a drizzle of olive oil.