Herbed Roasted Fingerling Potatoes
These rustic Herbed Roasted Fingerling Potatoes are the perfect accompaniment to a wine country steak dinner. Their naturally creamy centers and crisp golden edges pair beautifully with grilled meats, while fresh herbs, garlic, and olive oil highlight the potatoes’ earthy flavor. Simple, elegant, and full of flavor, this side dish proves that great ingredients need only a little seasoning to shine.
- Serves
- 6
Directions
-
Prepare the Potatoes: Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease the pan. Slice larger fingerling potatoes in half lengthwise, leaving smaller potatoes whole. Place potatoes in a large bowl.
-
Season the Potatoes: Add olive oil, garlic, rosemary, thyme, salt, pepper, and smoked paprika, if using. Toss until the potatoes are evenly coated with the herb mixture.
-
Roast the Potatoes: Spread the potatoes in a single layer on the prepared baking sheet, cut side down when possible. Roast for 30–40 minutes, turning halfway through cooking, until the potatoes are golden brown and crisp on the outside and tender when pierced with a fork.
-
Finish and Serve: Remove potatoes from the oven and toss with fresh parsley and a drizzle of lemon juice, if desired. Adjust seasoning with additional salt and pepper before serving.
Shawnie’s notes
For the crispiest potatoes, avoid overcrowding the baking sheet. Give the potatoes space so they roast rather than steam.
From Shawnie's class “Wine Country Steakhouse”
