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Roasted Fingerling Potatoes
This recipe for oven Roasted Fingerling Potatoes gives you a perfectly crispy and delicious result. It's easy enough to make on a busy weeknight, and stunning enough to serve guests!
- 1 ½ lbs fingerling potatoes sliced in half lengthwise
- 2 tbsp butter unsalted, melted
- 3 cloves garlic minced
- 1 tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 1 tbsp parsley fresh, chopped, for garnish
Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.
Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them in the oven at 400F in a skillet or on a sheet pan covered with foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.
These potatoes will last 10-12 months in the freezer. Bake in a skillet or sheet pan covered in foil at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 303mg | Potassium: 740mg | Fiber: 4g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 35.5mg | Calcium: 44mg | Iron: 1.9mg