Rosemary Garlic Roasted Fingerling Potatoes
Prep time
Cook time
Total time
These may seem simple, but the combination of cooking the potatoes at a higher temperature without flipping them during the cooking process creates a completely different end product than your typical roasted potato. When the potatoes first emerge from the oven, the flat ends will give a satisfying crunch when you bite into them. I suggest leaving the potatoes on the pan until ready to serve. When they leave the hot pan, they steam themselves from the inside out, making the crispy ends still delightfully roasty, but less crispy. Use this technique to improvise to your heart's delight. As long as you use the oil and the cooking time recommended, you can use any number of ingredients-- herbs, spices, mustards, zests, or anything else you can think of.
Recipe type: Side dish, breakfast, brunch, lunch, dinner
Serves: 4-6 servings
  • 2 pounds fingerling or baby potatoes, halved
  • 4 tablespoons extra virgin olive oil
  • kosher salt to taste, about 1 teaspoon
  • black pepper to taste, about 1 teaspoon
  • 2 teaspoons minced fresh rosemary leaves, from about 2 sprigs
  • 2 large cloves garlic, minced or pressed
  1. Preheat oven to 425˚F. In a large bowl, mix the potatoes, olive oil, salt, pepper, rosemary and garlic with your hands. Dig deep into the bowl to scoop up the oily bits left at the bottom, and massage them into the potatoes to thoroughly coat.
  2. Place the potatoes in a single layer, face down, on two baking sheets. Roast them in the oven for about 40 minutes, or until the tops are wrinkly and the cut ends are a deep golden brown. Keep on the pan until ready to serve. To remove the potatoes from the pan, use a scraping motion with a wooden spatula (or other firm spatula)--the potatoes should pop right off the pan. Serve while hot, straight from the baking sheet.
Recipe by Spoon With Me at