Sprinkle generously with sea salt. Buttery, crispy and fluffy packed with flavor from fresh herbs & spices. Please read my disclosure policy. Prep Time 5 mins Cook Time 30 mins Once cool, you can eat the potatoes as they are or you can brown them. Fingerling potatoes dusted with rosemary and roasted on a cast iron pan for a crisp, yet slightly chewy texture to serve with dips, appetizers, or fondue. Keywords: potatoes, fingerlings, salt, herbs, crispy, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. 3 to 3 ½ pounds fingerling potatoes, washed¼ cup olive oil2 heads garlic, cloves separated4 springs rosemary4 springs thyme3 tablespoons butter- fine sea salt and freshly ground white pepper to taste, Privacy Policy   Terms & Conditions    Contact    Copyright © 2015  Produced by Ace Content, Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme. To infuse garlic flavors into the olive oil, briefly saute minced garlic first in a skillet like a cast iron pan. Yum. Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. DIRECTIONS. I learned how to cook potatoes by the caseload. master sourdough baking in my free ecourse! Serve immediately. I am just doing these and realize I have exactly half the weight of potatoes. ©2021 Alexandra's Kitchen. Did I mention how simple these tiny roast fingerling potatoes are to make. fingerling potatoes; 1/4 cup + 2 T. kosher salt; several sprigs of rosemary and thyme; 2 cloves garlic, smashed; To crisp the potatoes: olive oil; kosher salt; a few … Rinse and cut fingerling potatoes in half - lengthwise. Combine the salt, pepper, thyme, and rosemary in a small bowl. Cut the US fingerling potatoes into half and place into a large baking pan. They are excellent, too, sliced and tossed into salads. I would halve the salt. But I’m not sure if my logic makes sense. Maybe the amount of potatoes don’t matter whether more weight or less. If you love this recipe, please consider giving it a star rating when you post a comment. Using a skillet versus sheet pan. Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Vegetable lover. Adapted from a … Thank you. Preheat oven to 400°F. With only two steps, how gorgeous do these potatoes look? Season with salt and pepper. Roast the potatoes for 25-30 minutes, stirring occasionally until they are crispy and golden brown. This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu. master sourdough bread baking in my free ecourse! Pour canola oil over vegetables and toss well to coat. Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. Arrange the potatoes cut side down in a single layer in the preheated pan. These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary. Design by Purr | Support by Foodie Digital. Bring the water to a boil, he instructed, then turn off the heat. box — of kosher salt into a pot, albeit a very large pot, filled with fingerling potatoes, water, many cloves of garlic and several bunches of rosemary and thyme. Place the cut side down. Once butter is melted add … Add the rosemary and the thyme … 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. Roast the potatoes for about 40-50 minutes, turning the potatoes after 25 minutes and adding the whole garlic cloves. Roasted Fingerling Potatoes-These garlic potatoes are the perfect side for any meal. Sprinkle evenly with chives. Remove from the oven, sprinkle on the herbs and the lime zest, and serve hot. I like to eat mine with Sriracha. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. This post may contain affiliate links. Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. I am wondering if I should use half the salt since I am probably using a smaller pot therefore less water. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. Combine first 6 ingredients in a large bowl, tossing to coat. Serve hot. But when I’m not feeling so lazy, I go the extra mile and crisp them up, as I learned to do at the restaurant, with a bit more rosemary and thyme and a pinch more salt. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Your email address will not be published. Do not disturb them for a minute or two. Add in your seasoned-salt mixture and mix well to combine. Potato With Rosemary And Thyme (Printable Recipe) Ingredients 1 kg Fingerling Potatoes or any small variety potato, halved 50 g Unsalted Butter 4 to 5 Sprigs Rosemary 2 Sprigs Thyme Sea Salt to taste Freshly Ground Black Pepper 3 Tbsp Bacon Bits (Optional) Method In a large non-stick pan, arrange potatoes in a single layer. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly. You could also use sage, thyme or oregano. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Place fingerlings in a pot. Arrange potatoes in single layer, not touching, … Use a ton of salt. These days, I eat these potatoes straight out of the pot with not a bit of extra seasoning. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with olive oil, and … Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt. … Depending on the method you're using to roast … Toss the potatoes in a medium bowl with the tablespoon of olive oil. Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. Scrub the new potatoes and then cut them in half or quarter them, depending on their size. About halfway through baking, stir the potatoes once with a ladle. Place in the oven for 25 minutes, flipping halfway. And then I splash Sriracha all over them. Transfer potatoes to a baking pan and arrange in a single layer. Star ratings help people discover my recipes online. Should Potatoes Be Soaked Before Roasting? Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned. Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator. The sprouts and potatoes are combined with fresh rosemary, shallots and olive oil to create a simple, yet elegant addition to any meal. Also, you can always season more aggressively with salt when you fry them if they are not salted to your liking. Your support means a great deal to me. The potatoes were cooked perfectly, not the slightest bit overdone. Omnivore. Arrange potatoes cut-side down onto a sheet-pan lined with … Preheat oven to 425 degrees F. In a medium bowl toss potatoes with oil, sea salt, and pepper. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Toss ingredients to fully coat potatoes with other ingredients. Rosemary Roasted Potatoes also freeze very well I've found. Bread enthusiast. Transfer the potatoes to a bowl or platter and top with any remaining olive oil, butter, and herbs from the roasting pan. In large bowl, toss potatoes with oil, garlic, rosemary, and salt. Crecipe.com deliver fine selection of quality Roasted fingerling potatoes with rosemary and thyme ... recipes equipped with ratings, reviews and mixing tips. It’s such a treat. Serve warm or at room temperature. In large bowl, toss potatoes, garlic, oil, rosemary, thyme, salt and pepper. Transfer to a bowl and serve hot or warm. Hi Denise! Bring the water to a boil, then shut it off. By the caseload of salt, too. Roast the potatoes for 30-35 minutes or until the cut sides are golden-brown and the potatoes are tender. Learn how to cook great Roasted fingerling potatoes with rosemary and thyme ... . As the potatoes cool, they continue to cook, and they take on the seasonings of the herbs and salt. Instructions. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. Then mix the sliced fingerling potatoes with the garlic-infused oil, salt, and pepper. Garnish with fresh parsley and serve. This is one of my favorite minimal-effort sides that everyone will love to eat and look at! Let the potatoes cool completely in their liquid before proceeding. Add the salt, herbs and garlic. Spread into an even layer, cut side down, on a rimmed baking sheet. These Roasted Fingerling Potatoes and Brussels Sprouts are a delicious, easy to make side dish. Taste and season with salt and freshly cracked pepper. In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper. You just need to defrost them gently (as in, don't be impatient and give it 100% high treatment in the microwave like me). I was working in a restaurant in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. Recipes for no-knead loaves and meals to savor every slice. Your email address will not be published. Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. I think you’ll like them, too. Roasted fingerling potatoes with rosemary and thyme ... recipe. Use fresh herbs like thyme and rosemary to infuse delicate aromas into the potatoes while cooking. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes. I learned to cook potatoes this way while working at Fork in Philadelphia. Required fields are marked *. Alex, If you love fingerling potatoes, this is the roasted potato recipe for you! 2. Remove the pan from the oven and toss with butter. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. While potatoes are about as commonplace as vegetables come, there’s nothing ordinary about the look or the taste of perfectly roasted Fingerling Potatoes.Oil, salt, pepper, and a bundle of these potatoes … What are your thoughts on this? The potatoes, he ensured, would finish cooking as they cooled. On rimmed baking pan, spread potatoes in single layer. 2. About this time of year last year, I discovered a, Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, a few more sprigs rosemary and thyme, leaves removed and minced. Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. And moreover, they were seasoned perfectly, too, not a bit too salty and subtly infused with the flavors of rosemary, thyme and garlic. Sprinkle with salt and pepper. Bring the pot of water to a boil, then turn off the heat. They are irresistible. I think your logic is good. Apr 23, 2012 - These fingerling potatoes are cooked and seasoned perfectly, subtly infused with the flavors of rosemary, thyme, and garlic. To cook the potatoes: 1 1/2 lbs. The chef at the time cooked fingerlings as directed below, the keys being: 1. In a large bowl combine fingerling potatoes, peppers, onions and garlic. Cover with approximately one inch of water. Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize. Bake … He was right. If you're not using fresh sage, feel free to add a little extra thyme and rosemary. Add the potatoes, shake the pan once and then let them be. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Preheat oven to 450°F. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Cool completely in their liquid before proceeding potatoes with the garlic-infused oil garlic! Liquid before proceeding working in a large bowl, tossing to coat seasoning... Bake in preheated oven until potatoes are cooking, heat remaining olive oil I should use the. 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