Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper. I am wondering if I should use half the salt since I am probably using a smaller pot therefore less water. Add the rosemary and the thyme … Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. Roasted fingerling potatoes with rosemary and thyme ... recipe. Bring the water to a boil, then shut it off. Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. About halfway through baking, stir the potatoes once with a ladle. Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. Transfer potatoes to a baking pan and arrange in a single layer. They are excellent, too, sliced and tossed into salads. If you're not using fresh sage, feel free to add a little extra thyme and rosemary. Season with salt and pepper. Serve hot. And then I splash Sriracha all over them. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. Cut the US fingerling potatoes into half and place into a large baking pan. Let the potatoes cool completely in their liquid before proceeding. Maybe the amount of potatoes don’t matter whether more weight or less. 2. Roast the potatoes for 30-35 minutes or until the cut sides are golden-brown and the potatoes are tender. I was working in a restaurant in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. If you love this recipe, please consider giving it a star rating when you post a comment. This is one of my favorite minimal-effort sides that everyone will love to eat and look at! This post may contain affiliate links. Combine first 6 ingredients in a large bowl, tossing to coat. In a large bowl combine fingerling potatoes, peppers, onions and garlic. 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. While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Your support means a great deal to me. Combine the salt, pepper, thyme, and rosemary in a small bowl. Once cool, you can eat the potatoes as they are or you can brown them. I learned how to cook potatoes by the caseload. Also, you can always season more aggressively with salt when you fry them if they are not salted to your liking. Roast the potatoes for 25-30 minutes, stirring occasionally until they are crispy and golden brown. Required fields are marked *. Arrange potatoes cut-side down onto a sheet-pan lined with … Bring the pot of water to a boil, then turn off the heat. 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. He was right. Place fingerlings in a pot. This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu. They are irresistible. 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. 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. master sourdough baking in my free ecourse! I like to eat mine with Sriracha. With only two steps, how gorgeous do these potatoes look? But I’m not sure if my logic makes sense. Once butter is melted add … Serve immediately. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. Transfer to a bowl and serve hot or warm. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes. I would halve the salt. Taste and season with salt and freshly cracked pepper. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. I learned to cook potatoes this way while working at Fork in Philadelphia. Drizzle with olive oil, and … If you love fingerling potatoes, this is the roasted potato recipe for you! Keywords: potatoes, fingerlings, salt, herbs, crispy, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. 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 … 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 think your logic is good. 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 … Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove the pan from the oven and toss with butter. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. The potatoes were cooked perfectly, not the slightest bit overdone. The sprouts and potatoes are combined with fresh rosemary, shallots and olive oil to create a simple, yet elegant addition to any meal. … Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize. 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. On rimmed baking pan, spread potatoes in single layer. Design by Purr | Support by Foodie Digital. Preheat oven to 425 degrees F. In a medium bowl toss potatoes with oil, sea salt, and pepper. I think you’ll like them, too. Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Did I mention how simple these tiny roast fingerling potatoes are to make. To infuse garlic flavors into the olive oil, briefly saute minced garlic first in a skillet like a cast iron pan. Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. Star ratings help people discover my recipes online. Use a ton of salt. 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. In large bowl, toss potatoes with oil, garlic, rosemary, and salt. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes. Scrub the new potatoes and then cut them in half or quarter them, depending on their size. What are your thoughts on this? 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). Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary. Toss ingredients to fully coat potatoes with other ingredients. The potatoes, he ensured, would finish cooking as they cooled. Cover with approximately one inch of water. Yum. 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. Arrange potatoes in single layer, not touching, … Use fresh herbs like thyme and rosemary to infuse delicate aromas into the potatoes while cooking. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. Vegetable lover. Please read my disclosure policy. 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. Prep Time 5 mins Cook Time 30 mins ©2021 Alexandra's Kitchen. Add in your seasoned-salt mixture and mix well to combine. Remove from the oven, sprinkle on the herbs and the lime zest, and serve hot. In large bowl, toss potatoes, garlic, oil, rosemary, thyme, salt and pepper. Garnish with fresh parsley and serve. 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. The chef at the time cooked fingerlings as directed below, the keys being: 1. I am just doing these and realize I have exactly half the weight of potatoes. Apr 23, 2012 - These fingerling potatoes are cooked and seasoned perfectly, subtly infused with the flavors of rosemary, thyme, and garlic. As the potatoes cool, they continue to cook, and they take on the seasonings of the herbs and salt. Your email address will not be published. Adapted from a … Then mix the sliced fingerling potatoes with the garlic-infused oil, salt, and pepper. Hi Denise! By the caseload of salt, too. Bread enthusiast. master sourdough bread baking in my free ecourse! Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Roasted Fingerling Potatoes-These garlic potatoes are the perfect side for any meal. Using a skillet versus sheet pan. Learn how to cook great Roasted fingerling potatoes with rosemary and thyme ... . 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. Add the salt, herbs and garlic. Do not disturb them for a minute or two. Recipes for no-knead loaves and meals to savor every slice. 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. Buttery, crispy and fluffy packed with flavor from fresh herbs & spices. Thank you. These days, I eat these potatoes straight out of the pot with not a bit of extra seasoning. It’s such a treat. Bake … Should Potatoes Be Soaked Before Roasting? Depending on the method you're using to roast … Rosemary Roasted Potatoes also freeze very well I've found. These Roasted Fingerling Potatoes and Brussels Sprouts are a delicious, easy to make side dish. Sprinkle generously with sea salt. You could also use sage, thyme or oregano. Preheat oven to 400°F. Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned. Spread into an even layer, cut side down, on a rimmed baking sheet. 2. To cook the potatoes: 1 1/2 lbs. Bring the water to a boil, he instructed, then turn off the heat. Alex, 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. Roast the potatoes for about 40-50 minutes, turning the potatoes after 25 minutes and adding the whole garlic cloves. 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. 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. DIRECTIONS. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Preheat oven to 450°F. Sprinkle evenly with chives. Instructions. Crecipe.com deliver fine selection of quality Roasted fingerling potatoes with rosemary and thyme ... recipes equipped with ratings, reviews and mixing tips. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Pour canola oil over vegetables and toss well to coat. Place the cut side down. Serve warm or at room temperature. Sprinkle with salt and pepper. Your email address will not be published. Place in the oven for 25 minutes, flipping halfway. Add the potatoes, shake the pan once and then let them be. Transfer the potatoes to a bowl or platter and top with any remaining olive oil, butter, and herbs from the roasting pan. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Arrange the potatoes cut side down in a single layer in the preheated pan. Toss the potatoes in a medium bowl with the tablespoon of olive oil. Rinse and cut fingerling potatoes in half - lengthwise. Omnivore. 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