Roasted Fingerling Potatoes
Roasted fingerling potatoes are a culinary gem that can elevate any meal with their unique shape, buttery flavor, and crispy exterior.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 pounds Fingerling Potatoes Choose a variety of colors for visual appeal.
- 3 tablespoons Olive Oil Extra virgin olive oil is recommended.
- 1 teaspoon Sea Salt Adjust according to taste preference.
- 1/2 teaspoon Freshly Ground Black Pepper Adds a subtle kick.
- 2 teaspoons Fresh Rosemary or Thyme Optional, use dried herbs if preferred.
- 4 cloves Garlic, minced Optional, for added flavor.
- 1 unit Lemon, zested Optional, brightens flavors.
- 1 cup Parmesan Cheese, grated Optional, for a cheesy topping.
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the fingerling potatoes under cold water and pat them dry. Cut them in half lengthwise if large.
- In a large mixing bowl, add the cleaned potatoes. Drizzle with olive oil and season with salt, pepper, and optional ingredients. Toss to coat.
- Line a baking sheet with parchment paper and spread the potatoes in a single layer.
- Roast in the preheated oven for 30-35 minutes, shaking halfway through for even browning.
- Check for doneness; they should be golden brown and fork-tender.
- If using Parmesan cheese, sprinkle it over the potatoes in the last 5 minutes of roasting.
- Remove from oven, let cool for a few minutes, garnish with herbs or lemon juice, and serve warm.
Notes
Feel free to adjust the quantities based on your serving needs or personal taste preferences.