Roasted Fingerling Potatoes Recipe
This tasty Roasted Fingerling Potatoes Recipe uses pan-seared potatoes until golden brown and baked until fluffy and tender.
Ingredients
- 3 pounds fingerling potatoes
- 3 tablespoons olive oil
- 4 finely minced garlic cloves
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh chives
- 1 tablespoon minced fresh dill
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 350°.
- Slice the fingerling potatoes in half longways.
- Add the oil to a large non-stick or cast-iron pan over high heat.
- Once the oil begins to smoke lightly, add in the potatoes, season them with salt, and let them sit untouched for 90 seconds.
- Move the potatoes around and let them sit for another 90 seconds. Then, do the process one more time. Add in optional minced garlic.
- Transfer the potatoes to the oven at 350° on a middle rack and cook for 14 to 15 minutes or until golden brown and tender.
- Remove the potatoes from the oven and toss them with the butter, herbs, salt, and pepper until combined.
- Serve the potatoes with any additional sliced or chopped herbs.
Notes
Make-Ahead: These are meant to be eaten within an hour of making them.
How to Store: Cover and place in the refrigerator for up to 4 days. These do not freeze that well, so I advise against them.
How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy.
Other herbs that would work well are fresh or dry rosemary, thyme, chervil, or sage.
Nutrition
Calories: 435kcalCarbohydrates: 61gProtein: 7gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 23mgSodium: 22mgPotassium: 1452mgFiber: 8gSugar: 3gVitamin A: 342IUVitamin C: 69mgCalcium: 50mgIron: 3mg