The Everyday Chef: Herb Roasted Fingerling Potatoes
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Fingerling potatoes … petite, yummy, and perfect for roasting. The goal for this recipe is to show two things. First, how effective roasting at 425°F is at home to get nicely browned exteriors without overcooking the inside. (My default oven temperature is 425°F when roasting any vegetable.) Second, that cooking for a set time isn’t the best way. Brown, caramelized, and tender is the “doneness” for this recipe. With all recipes there is a preferred doneness, recipes just give a ballpark cooking time, but don’t rely on time only. We’ve all been eating for a really long time and one of our best tools for great food is tasting!
Herb Roasted Fingerling Potatoes Recipe
Serves 4
These potatoes are a blank canvas. Choose a cheese and herb that will work with your meal.
Smoked cheddar and chive for burger night. Parmesan and rosemary for Italian. You get the picture – be flexible.
Ingredients
1 lb – Finglerling potatoes, washed, sliced long ways
1 tbsp – Olive Oil, Canola Oil, or try Avocado Oil
¼ tsp – Coarse Kosher Salt
¼ tsp – Black Pepper
2 ounces – Cheese, grated or crumbled (use your favorite)
2 Tbsp – finely chopped herbs (parsley, thyme, rosemary, sage, dill, chive) – Try one herb or mix them all up, this is preference so choose your favorite
Directions
- Toss potatoes with half of the oil in large bowl. Toss to coat well.
- Sprinkle in 2/3 of chopped herbs, reserving some for garnish.
- Add salt and pepper to taste.
- Toss again to coat potatoes with herbs.
- Spread potatoes onto sheet tray in an even single layer.
- Roast @ 425°F for 15-25 minutes until browned and tender.
- Just before removing from oven, sprinkle with ½-ounce grated cheese, remove from oven when cheese has melted.
- Garnish with remaining herbs, cheese, and drizzle with olive oil.
Nutrient Analysis: Calories: 110 kcal, Protein: 4 g, Carbs: 14 g, Total Fat: 5 g, Sat Fat: 2 g, Cholesterol: 10mg, Sodium: 140 mg, Fiber: 1 g
Photo Credit: Andrew Dole
