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Herb Garlic Roasted Fingerling Potatoes
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5 from 2 votes

Garlic and Herb Roasted Fingerling Potatoes

Lemon, Garlic and Herb Roasted Potatoes: an easy, golden brown, tangy, crispy and incredibly delicious side that goes with just about anything.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Roasted Fingerling Potatoes
Servings: 4 -6 servings


  • 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.