Fingerling Potatoes Recipe
These fingerling potatoes are the ultimate easy side that goes with everything. Just 10 minutes of prep and 25 minutes in the oven--so good!Step-by-step photos can be seen below the recipe card.
Servings: 4
Ingredients
- 1½ pounds fingerling potatoes washed and thoroughly dried
- 8 cloves garlic peeled
- 3 tablespoons olive oil
- ½ tablespoon Italian seasoning
- ½ teaspoon kosher salt plus more for serving
- Ground black pepper to taste
- 1 tablespoon sliced chives
- Lemon wedges optional, for garnish
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Slice the potatoes in half lengthwise and transfer to a large bowl. Smash the peeled garlic with the side of your knife and add to the bowl.1½ pounds fingerling potatoes, 8 cloves garlic
- Drizzle over the olive oil and toss. Sprinkle in the Italian seasoning, salt and pepper. Toss until the potatoes are evenly coated with the spices.3 tablespoons olive oil, ½ tablespoon Italian seasoning, ½ teaspoon kosher salt, Ground black pepper
- Arrange the potatoes cut side down on the sheet pan. Bake for 15 minutes, stir, and bake for another 10 minutes.
- Transfer to your serving plate and garnish with chives, flaky sea salt, and lemon wedges.1 tablespoon sliced chives, Lemon wedges
Video
Notes
Storage: Store fingerling potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 302mg | Potassium: 750mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 2mg