Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Transfer the potatoes to a bowl or platter and top with any remaining olive oil, butter, and herbs from the roasting pan. The potatoes, he ensured, would finish cooking as they cooled. Sprinkle generously with sea salt. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly. Roast the potatoes for about 40-50 minutes, turning the potatoes after 25 minutes and adding the whole garlic cloves. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Add in your seasoned-salt mixture and mix well to combine. Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned. If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Thank you. Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. Your email address will not be published. Did I mention how simple these tiny roast fingerling potatoes are to make. Remove from the oven, sprinkle on the herbs and the lime zest, and serve hot. These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary. He was right. Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Omnivore. Season with salt and pepper. Bring the water to a boil, then shut it off. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt. Star ratings help people discover my recipes online. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. … fingerling potatoes; 1/4 cup + 2 T. kosher salt; several sprigs of rosemary and thyme; 2 cloves garlic, smashed; To crisp the potatoes: olive oil; kosher salt; a few … To infuse garlic flavors into the olive oil, briefly saute minced garlic first in a skillet like a cast iron pan. I would halve the salt. Cut the fingerling potatoes in half and place the fingerling potatoes in a large baking sheet with the garlic cloves. In a large bowl combine fingerling potatoes, peppers, onions and garlic. The potatoes were cooked perfectly, not the slightest bit overdone. I think you’ll like them, too. Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. Place in the oven for 25 minutes, flipping halfway. If you love this recipe, please consider giving it a star rating when you post a comment. You just need to defrost them gently (as in, don't be impatient and give it 100% high treatment in the microwave like me). Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. Vegetable lover. I am just doing these and realize I have exactly half the weight of potatoes. 2. Serve warm or at room temperature. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. Sprinkle with salt and pepper. The sprouts and potatoes are combined with fresh rosemary, shallots and olive oil to create a simple, yet elegant addition to any meal. 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