Roasted Fingerling Potatoes With Rosemary And Thyme Recipes
ROASTED ROSEMARY FINGERLINGS
Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!
Provided by JelsMom
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
- Arrange potatoes in single layer, not touching, in nonstick roasting pan.
- Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7
ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
ROASTED FINGERLING POTATOES RECIPE BY TASTY
Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
- Preheat the oven to 400˚F (200˚C).
- Thoroughly dry the par-boiled potatoes with a paper towel.
- On a cutting board, quarter the potatoes.
- Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
- Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
- Roast for 35-45 minutes, until crispy.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 45 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC
This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!
Provided by Dotty Snyder Grohman
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
- Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g
FINGERLING POTATOES WITH BUTTER AND THYME
Categories Potato Side Thanksgiving Vegetarian Family Reunion Thyme Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
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- Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
- Once cool, you can eat the potatoes as they are or you can brown them. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator.
- If you want to crisp them up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly.
- Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. I like to eat mine with Sriracha. Yum!
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