Fingerling Potatoes are my favorite! They are the perfect size, cook quickly, and develop the best little crunch; definitely a top 5 Farmer’s Market find. Well this morning, they were calling my name.
This recipe is almost failproof and is sure to impress brunch OR dinner guests.
Garlic and Herb Fingerling Potatoes
Prep
Cook
Total
Ingredients
- 1-2 pounds of fingerling potatoes
- 3 cloves of garlic
- Parsley
- rosemary
- salt+ pepper
- Olive Oil
Instructions
- Wash and halve the potatoes
- Preheat oven to 420 degrees
- Place them in a bowl and add the crushed garlic, the chopped up herbs (to taste), salt, pepper, and 1 tablespoon of olive oil (2 TBSP if cooking 2 pounds of potatoes).
- Toss until Potatoes are evenly coated.
- Dump onto a lined sheet pan.
- Bake for 15 minutes and flip. Cook for another 10 minutes and remove from oven.
- Serve them hot!
- Serve these at breakfast time alongside some bacon and a gruyere cheese omelet.
- If fingerlings aren’t available try Yukon Gold. They are buttery and delicious, you just won’t have that same crunch.
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