These Roasted Garlic and Pesto Potatoes are loaded with tons of fresh herbs - the perfect…
Roasted Fingerling Potatoes with Garlic and Herbs
You won’t be able to put your fork down once you try one bite of these Roasted Fingerling Potatoes with Garlic and Herbs. A simple side dish that packs a ton of flavor.
Amid all of the soup and thanksgiving recipes I’ve been sharing, I had to slip a tasty tater recipe in (other than mashed potatoes, that is). And, I’m telling you, these fingerlings are what potato dreams are made of.
These potatoes are crispy, they’re buttery and they’re topped off with a shallot, garlic, herb mix that makes them absolutely irresistible.
Whether you make these as a side dish or serve them over a salad with a creamy tahini dressing, you are going to want to make these potatoes again and again.
I personally used the leftovers to make a breakfast hash. I reheated the potatoes with some vegan breakfast sausage and topped it all off with some vegan eggs. And yes, the hype around those vegan eggs is well warranted!
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Roasted Fingerling Potatoes with Garlic and Herbs
You won't be able to put your fork down once you try one bite of these Roasted Fingerling Potatoes with Garlic and Herbs. A simple side dish that packs a ton of flavor.
Ingredients
- 1 lb fingerling potatoes
- 2 tbsp olive oil separated
- salt & pepper
- 2 tbsp vegan butter
- 3 cloves garlic diced
- 1 shallot diced
- 3 sprigs thyme diced
- 1 sprig rosemary diced
- 1/4 cup parsley diced
- 1 lemon zested
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Bring a pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and allow to cool for 2 minutes. Cut larger potatoes in half and leave smaller potatoes intact.
- Spread potatoes out on the baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper. Place in the oven for 25 minutes, flipping halfway.
- While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Once butter is melted add garlic and shallot to the pan. Once shallot has softened (approx. 2 minutes), add thyme, rosemary and thyme to the pan. Cook for an additional 30 seconds, then transfer the mixture to a bowl. Set aside.
- Remove the potatoes from the oven and toss with garlic and herb mixture. Place back in the oven and bake for an additional 5 minutes.
- Remove from the oven, sprinkle with lemon zest and serve.
Notes
*Recipe inspired by Yes, more please!
Servings: 4
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I made these for thanksgiving. It was a really easy recipe to follow and turned out great.
I have one issue. The recipe says “Once shallot has softened (approx. 2 minutes), add thyme, rosemary and thyme to the pan.” It should say “add thyme, rosemary and **parsley** to the pan.”
I would also recommend more like two or three tablespoons of olive oil. Just pour it on. You can also cook it at a different temperature while also baking other veggies. I cooked it at 375 for 40 minutes while I also cooked my veggies and stuffing.
Just made these as a late night snack. Used Miyokos vegan butter and a bit of purple onion since I didn’t have shallot. Delicious!
Yum – I love Miyokos!
Not sure what to do with the lemon zest?
That salad had me at avocado, looks delicious.
I love roasted potatoes.
I made these for breakfast with a veggie filled tofu scramble. I used Peruvian purple fingerlings. They were delicious! Crispy on the outside and smooth and creamy on the inside, like little twice baked potatoes. Not sure if the white fingerlings would have the same consistency but I highly recommend using the purple.
Yum! I love a purple potato 🙂 So glad you liked them!