Garlic Herb Fingerling Potatoes

There's something about the smell of garlic hitting a hot oven that makes me pause whatever I'm doing and just breathe it in. Years ago, I was making these fingerling potatoes for a weeknight dinner when my neighbor stopped by unexpectedly, and she literally stood in my kitchen doorway mesmerized by the aroma alone. That's when I realized these weren't just a side dish—they were the kind of humble thing that steals the show.

I've made these for family potlucks and always end up with an empty bowl and requests for the recipe. One Sunday, my sister asked me to bring them to her dinner party, and I accidentally left them in the oven two minutes longer than planned—they were even better that way, with darker caramelized edges that tasted almost nutty.

Ingredients

• Fingerling potatoes: These little potatoes have thinner skin and creamy flesh that holds up beautifully to roasting; halving them lengthwise exposes a larger surface area for crisping.
• Fresh parsley: Add this at the very end for brightness and color; it wilts slightly from the heat and releases its fresh, grassy note.
• Fresh rosemary and thyme: The woody aromatics develop deeper, more concentrated flavors in the oven, so don't skip them or substitute with dried unless you halve the amount.
• Garlic: Minced garlic distributes evenly and mellows slightly in the heat, turning sweet and nutty rather than harsh.
• Olive oil: Use a good quality oil you'd actually taste in a salad; it coats the potatoes and helps them brown evenly.
• Kosher salt and black pepper: Season generously before roasting so the flavor penetrates the potatoes, not just sits on top.

Instructions

Set your oven hot and prep your pan:

Preheat to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks. A hot oven is essential for achieving that golden, slightly crispy exterior.

Toss everything together:

In a large bowl, combine your halved potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until every piece glistens and the herbs are distributed. You want them evenly coated so each potato browns consistently.

Arrange cut side down:

Spread them in a single layer on your baking sheet with the flat cut side touching the pan. This direct contact with the hot surface is what creates the crispy, caramelized edge you're after.

Roast and flip:

Roast for 25 to 30 minutes, flipping the potatoes halfway through so both sides get golden and the insides become tender all the way through. You'll know they're done when a fork slides through easily and the edges are dark and slightly charred.

Finish with fresh parsley:

As soon as they come out of the oven, toss them with freshly chopped parsley while they're still hot so it wilts slightly and releases its fragrance. Serve immediately while everything is still warm.

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These potatoes have a way of becoming the thing people remember from the meal, not the main course. I once brought them to a potluck where someone ate almost half the bowl before the host even finished setting the table, and we both laughed about it afterward.

Herb Swaps and Variations

The combination of parsley, rosemary, and thyme is classic, but these potatoes are forgiving enough to play with. I've used dill and chives with excellent results, and once I added a small amount of fresh oregano because that's what I had on hand. The principle is the same: use fresh herbs, add most of them before roasting for flavor depth, and finish with a bright herb after roasting for freshness.

What to Serve With These

These potatoes are designed as a supporting player, but they're confident enough to stand next to almost any protein. I've paired them with roasted chicken, grilled fish, and hearty vegetarian dishes. They're equally at home at a casual weeknight dinner or a more formal spread.

Storage and Make-Ahead Notes

These are best served fresh and warm, but leftovers keep well in the refrigerator for up to three days. Reheat them gently in a 350°F oven for about 10 minutes to bring back some of the original texture and warmth.

• You can prep the potatoes and store them in the bowl with oil and herbs up to 4 hours ahead; just add a few minutes to roasting time if they're cold.
• Don't chop the fresh herbs until just before cooking to keep them vibrant and flavorful.
• If you're making these for a crowd, you can easily double or triple the recipe across multiple baking sheets.

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These potatoes remind me that the simplest dishes often make the biggest impression. Make them when you want something that tastes like you spent way more time and effort than you actually did.

Recipes Q&A

→ What type of potatoes are best used?

Fingerling potatoes are ideal due to their size and texture, which roast evenly and develop a crispy exterior while staying tender inside.

→ Can other herbs be substituted?

Yes, fresh herbs like dill or chives work well as alternatives, offering different aromatic profiles.

→ How can I ensure the potatoes are crispy?

Roast at a high temperature with the cut side down on a lined baking sheet and flip halfway through cooking for even crispiness.

→ Is it necessary to toss with fresh parsley after roasting?

Adding chopped parsley post-roast enhances freshness and adds a bright flavor contrast to the warmth of the potatoes.

→ Can I add cheese for extra flavor?

Sprinkling freshly grated Parmesan just before serving provides a savory boost without overpowering the herbs.