There’s no better way to dress up the humble spud than to smother it with bright, happy flavors that do a happy little dance on your tongue. No surprises then that these garlic and herb roasted fingerling potatoes are an everyweek dish in our home, and one we never can have enough of.
I have a few herbs growing in my vegetable garden right now, and making these potatoes gives me a chance to use them. Thyme, rosemary and sage all go in here with some garlic, lime, salt, and some glorious fat.
Glorious fat— did I say that? Now there’s an f-word if there ever was one, hated in general and even more so — for some reason — by us vegans. Some organizations that promote vegan health have added to the fat phobia by promoting foods devoid of fats, sometimes going so far as to shun naturally fatty but healthy vegetables like olives and avocados and any added fats whatsoever.
But despite the plethora of fat-free vegan foods in stores and on the internet (and I’ve posted a few fat-free recipes myself) the truth, as research increasingly shows us, is that including some healthy fat in your diet is a good thing because it reduces the glycemic index of carb-rich foods (which even whole grains tend to be). Better, some fats actually help you burn fat.
So I’ve been a little bolder about sploshing the coconut oil, avocado oil, and olive oil into the saucepan, and I must say that I’m making some surprising discoveries: for one, I enjoy the food more and I feel fuller faster. I’ve even lost some stubborn inches that I put on after going vegan (I am not one of those vegans who loses weight without trying, and I certainly do not eat junk food all day).
There are two tablespoons of olive oil in this recipe, and they help the potatoes roast to a beautiful, mellow golden-brown while keeping the herbs and the garlic from burning. Sprinkle on some fresh herbs before serving for an extra hit of freshness. You can serve these garlic and herb roasted fingerling potatoes with just about anything, but they’d be really perfect as a side with one of these veggie burgers.
- 1 pound fingerling potatoes cut in half lengthwise, use baby potatoes if you can't find the fingerlings
- 2 tbsp fresh herbs like sage rosemary and thyme, finely minced
- 5 cloves of garlic crushed through a garlic press or very finely minced
- 1 tsp ground black pepper
- Juice and zest of one lime
- 2 tbsp extra virgin olive oil
- Salt to taste
- 1 tbsp of the same fresh herbs for garnish finely minced
- Preheat the oven to 425 degrees Fahrenheit
- In a small bowl, mix the herbs, garlic, pepper, lime juice, oil and salt. Set aside for 15-30 minutes.
- Place the fingerling potatoes in a bowl and toss with the herb--garlic-oil mixture, coating the potatoes evenly,
- Spread the potatoes on a baking sheet in a single layer. I used a 12-inch cast iron skillet so I could take the potatoes from the oven to the table for easy but pretty presentation.
- Roast the potatoes for 30-35 minutes or until the cut sides are golden-brown and the potatoes are tender. About halfway through baking, stir the potatoes once with a ladle.
- Remove from the oven, sprinkle on the herbs and the lime zest, and serve hot.
Try these potato recipes: