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These potatoes are one of my favorite side dishes ever. They look impressive enough to make for company, but are easy enough for a weeknight dinner side. Plus, the aroma of garlic and rosemary is truly intoxicating. That being said, I know that rosemary can be a bit polarizing. So If you aren’t a big fan, thyme would be a delicious option.
Roasted Fingerling Potatoes with Rosemary and Garlic
Fingerling Potatoes, scrubbed
Fresh Rosemary
3-4 Fresh Garlic Cloves (Smashed and Peeled)
Salt
Pepper
Olive Oil
- Preheat the oven to 400 degrees. I like to use the convection roast setting on my oven
- Line a baking sheet with aluminum foil and then a layer of parchment paper. (You can skip this step if you aren’t feeling as lazy. I don’t always do this because it isn’t as environmentally friendly as just washing your pan…but the appeal of an easy clean up won out today.)
- Slice your thoroughly scrubbed fingerling potatoes in half lengthwise. I used about 6 potatoes, so half of a little bag. That is the beauty of this recipe, it will work if you have 3 potatoes or 12. Just adjust the seasoning and oil to coat.
- Place your potatoes and garlic on your pan. Drizzle with a generous tablespoon or so of olive oil, a good pinch of salt, and fresh cracked pepper. Toss to coat.
- Scatter the rosemary sprigs over the potatoes.
- Optional: If you really love rosemary, like me, mince about half a sprig and sprinkle it over the potatoes. This will ensure that you get rosemary in every bite. The full springs will infuse the potatoes with their flavor, but this just adds a little extra.
- Roast for about 30 minutes until golden brown on the outside and light and fluffy on the inside.
- I like to taste a potato for seasoning. Potatoes need a good amount of salt to really shine.
- Pro tip: keep an eye on your garlic cloves. Pull them out if they get golden brown too quickly. You can add them once the potatoes have finished cooking. No one likes burnt garlic!
Alexandra Taylor 