These herb-roasted fingerling potatoes are golden, tender, and packed with flavor: the ultimate side dish for holidays, festive gatherings, and casual dinners (steak and potatoes, anyone?). Baby potatoes are tossed in a rich herbed butter, then roasted to crisp perfection. They naturally work best with beef roasts and roasted chicken, but will be the perfect side dish for pork tenderloin, baked salmon, or even cold in a salad. Enjoy!
Ingredients list for the roasted fingerling potatoes
- 3 pounds (1360g) fingerling potatoes, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves, minced or grated
- 1 sprig of thyme, chopped
- 1 sprig of rosemary, chopped
- 2 tablespoons chopped parsley
Recipe highlights
- Perfect, crowd-pleasing side dish for a nice dinner or holidays.
- Super quick to prep: No need to peel the potatoes; the skin will crisp up in the oven for maximum flavor.
Directions
1. Preheat your oven to 400°F (200ºC).
2. In a small bowl, combine softened butter, garlic, parlsey, thyme, and rosemary.
3. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter mixture to coat well.
4. Place it in the oven for about 15 minutes at 400ºF (200ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 40 minutes.
5. Serve the roasted potatoes with a dollop of herbed butter. Enjoy!
Pro tips
- This recipe also works with round baby potatoes: just slice them in half for even roasting.
- Save time by parboiling the potatoes for 8 minutes in salted water. Drain them, then toss them delicately in the herbed butter before roasting for 20-25 minutes.
More roasted potatoes you might like
- Honey Bacon Roasted Potatoes
- Roasted Smashed Potatoes
- Garlic Butter Parmesan Roasted Potatoes
- Hasselback Roasted Potatoes
Roasted Fingerling Potatoes
Bite-sized, flavorful, and totally addictive, these roasted fingerling potatoes are a tried-and-true favorite for Sunday dinners and holiday meals.
- 3 pounds (1360g) fingerling potatoes, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves, minced or grated
- 1 sprig of thyme, chopped
- 1 sprig of rosemary, chopped
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 450°F (230ºC).
- In a small bowl, combine softened butter, garlic, parlsey, thyme, and rosemary.
- Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter mixture to coat well.
- Place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 30 minutes.
- Serve the roasted potatoes with a dollop of herbed butter. Enjoy!
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