Ingredients:

  • 1.5 lbs (680g) fingerling potatoes, washed and halved lengthwise (or quartered if large)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon (5ml) fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon (2.5ml) kosher salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (freshly ground, to taste)
  • Optional: Flaky sea salt for finishing
  • Optional: Fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Ensure the rack is in the middle position.
  2. Wash the fingerling potatoes thoroughly. Halve them lengthwise (or quarter if large).
  3. In a large bowl, combine the potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss well to ensure the potatoes are evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper (if using). Make sure the cut sides are facing down for maximum browning.
  5. Roast for 25-35 minutes, or until the potatoes are tender and golden brown, flipping halfway through. The exact cooking time will depend on the size of your potatoes and your oven.
  6. Remove from oven. Sprinkle with flaky sea salt (if using) and fresh parsley for garnish. Serve immediately.