Herb-roasted fingerling potatoes are a delightful way to complete a meal, offering a satisfying and flavorful side dish. This recipe, crafted by food enthusiast Ananda Eidelstein, is celebrated for its simplicity and brilliant use of fresh herbs like rosemary and oregano. To ensure perfect results every time, try these handy tricks: line your baking sheet with foil for easy clean-up and spray with nonstick spray so the herbs adhere to the potatoes.
For this recipe, you’ll need 2 pounds of fingerling potatoes, halved lengthwise, 3 tablespoons of extra-virgin olive oil, 3 teaspoons of chopped garlic, 2 tablespoons each of chopped fresh rosemary and oregano, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper.
Preheat your oven to 375°F. Prepare a rimmed baking sheet by lining it with foil and lightly greasing with cooking spray. Mix all ingredients together and spread them in a single layer on the baking sheet. Bake for 25 to 30 minutes until the potatoes become tender.
Feel free to experiment with different herbs; parsley and thyme can be excellent alternatives. This method of preparation not only enhances the flavor of the potatoes but also makes cooking a breeze. Enjoy your delicious herb-roasted fingerling potatoes!
