Roasted fingerling potatoes recipe

5 from 7 votes

These crispy oven roasted fingerling potatoes are infused with aromatic rosemary and garlic in every bite.

Prep Time10

Cook Time35

Total Time45

Course: Vegetable side

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 134kcal

1½ pounds fingerling potatoes (halve each potato lengthwise)
2 tablespoon extra virgin olive oil
2 tablespoon fresh rosemary (can be replaced with other savory herbs like thyme, oregano or sage)
5 cloves garlic (crushed through a garlic press or very finely minced)
½ to 1 teaspoon ground black pepper (use more or less according to your preference for heat. I like lots of ground black pepper in this dish)
Juice and zest of one lemon (or lime)
Salt to taste (I use a teaspoon. Use more or lessa according to your taste).
2-3 sprigs fresh mint (for garnish, optional)

Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
In a small bowl, mix the olive oil with the chopped rosemary, lemon juice and zest, garlic, salt and ground black pepper. If you have the time do this about 30 minutes in advance to let the herbs soak in the oil.
Spread halved fingerling potatoes on a baking sheet lined with parchment paper. Drizzle the marinade over the potatoes and mix with your hands to coat the potatoes evenly. Spread the potatoes in a single layer and bake in the preheated oven for 35 minutes or until golden-brown and fork-tender.
Remove from the oven, sprinkle on the lemon zest and more fresh herbs, if you like, and serve hot.