Roasted Fingerling Potatoes
Crispy, buttery, and full of flavor, these Roasted Fingerling Potatoes are the ultimate side dish that's easy to make and always a crowd-pleaser.
Equipment
- Aluminum Foil
Ingredients
- 2 pounds (900 g) fingerling potatoes
- 2 tablespoons (28 g) unsalted butter melted
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic finely minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
- Wash, dry, and slice the potatoes in halves lengthwise. Transfer them to the baking sheet.
- Drizzle the potatoes with melted butter and oil. Add the minced garlic, and season with salt and pepper.
- Toss well to combine. Arrange the potatoes in a single layer, cut side down, on the baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until they're easily pierced with a fork.
- Optional: Garnish with fresh chopped parsley or grated parmesan before serving.
Notes
If you can't find fingerling potatoes, baby potatoes are a suitable substitute.
Nutrition
Calories: 194kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 646mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/roasted-fingerling-potatoes/