Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme


Fingerling potatoes are beautiful, small tubers that come in a variety of colors and also posses a very concentrated, potato flavor. They are the best when cut in half and simply tossed with oil, garlic and herbs then roasted in the oven.

Serves 8


Preheat oven to 400°F.

Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. Add the rosemary and thyme sprigs and roast the fingerlings until golden brown and tender about 20 to 25 minutes.

Remove the pan from the oven and toss with butter. Serve hot.



3 to 3 ½ pounds fingerling potatoes, washed
¼ cup olive oil
2 heads garlic, cloves separated
4 springs rosemary
4 springs thyme
3 tablespoons butter
- fine sea salt and freshly ground white pepper to taste