Roasted Fingerling Potatoes

Name: Roasted Fingerling Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds fingerling potatoes; 2 1/2 tablespoons extra virgin olive oil; 3 cloves minced garlic (about 1 tablespoon); ¾ teaspoon kosher salt (divided); ½ teaspoon dried thyme; ½ teaspoon ground black pepper; 2 tablespoons grated Parmesan (optional); 2 tablespoons minced fresh parsley

The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!

⏱ 50 menit 🔨 Persiapan 10mnt 🔥 Masak 40mnt 📊 Sedang 🍽 4 porsi ⭐ 4.7 (62) 👁 27

Bahan-bahan

4 porsi

1 1/2 pounds fingerling potatoes
2 1/2 tablespoons extra virgin olive oil
3 cloves minced garlic (about 1 tablespoon)
¾ teaspoon kosher salt (divided)
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 tablespoons grated Parmesan (optional)
2 tablespoons minced fresh parsley

Langkah-langkah

Preheat the oven to 400 degrees F.
Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.