Roasted Fingerling Potatoes

• servings: 4 servings
• total time: 50 minutes

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 black pepper

2 tablespoons grated Parmesan (optional)

2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F.

Trim

Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.

Toss

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.

Flip

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.

Sprinkle

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.

Nutrition

• Serving Size: 1 (of 4); without Parmes
• Calories: 213 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 4 g