These are not crispy potatoes so if that's what you're looking for this recipe is not for you. Your time is valuable, so is mine. I don't want to waste your time. These are not crispy. Are we clear on that? Make no mistake, these potatoes are totally awesome. If I had to choose between a crispy potato and a soft potato, I would choose soft. I love crispy too, but I love soft more. I know I can't be the only one - am I? And given that potatoes are my favorite food in the world it was only a matter of time before I tackled fingerlings. So I give you lemony herby roasted fingerlings. That are not crispy.
Let's Talk About Potatoes for a Minute
For the uninitiated, potatoes really are my favorite food in the world. Is it any more strange to say mushrooms, or pasta, or rib-eye steak? I don't know. But I do know that I love potatoes above all else. The possibilities are endless, yet I realized recently that I don't have that many potato recipes on my website! So I'm going to try to post more recipes like these lemony herby roasted fingerlings.
Fingerling potatoes are smaller and longer and look like, you guessed it, fingers... I guess? They have a soft, somewhat buttery texture when cooked, and are really fantastic for roasting. They are in the category of a waxy potato which means they have less starch and more moisture. Fingerlings are supremely tender when roasted.
There are so many wonderful things you can do with potatoes, but the best part about potatoes is the potato. Right? I love adding lemons, herbs, butter and salt. And I think they give just enough to provide a gorgeous flavor while still letting the potatoes be... potatoes... the best food in the world. 🙂
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Lemony Herby Roasted Fingerlings - So Easy!
This is a very easy side dish to make with only a few ingredients. And if you are a potato lover, like me, you probably scour the internet looking for potato recipes. Or at the very least, you scour the internet looking at pictures of potato dishes. This recipe can be a side dish with so many entrees or brunch options. Works with all proteins: chicken, fish, beef, pork and can be a fancier option as a side with your omelets or sandwiches at brunch. This is all you need:
- A bag of fingerling potatoes - I went with the rainbow medley.
- Olive oil
- Butter
- Salt
- Fresh herbs. (You can save money by buying a package called poultry seasoning which usually includes sage, rosemary and thyme).
- Lemon slices, plus lemon zest
How to Make Lemony Herby Roasted Fingerlings
Lemony Herby Roasted Fingerlings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Easy lemony herby roasted fingerlings are the perfect side for any protein you are cooking. Soft, fleshy, potato-y deliciousness.
Ingredients
- 1.5 pounds bag of fingerling potatoes (medley/rainbow)
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- ¼ teaspoon rosemary, finely chopped (see note #1 about herbs)
- ¼ teaspoon thyme, finely chopped
- 2 lemons (one for slicing; one for zesting)
- ¼ to ½ teaspoon lemon zest of garnish
Optional Garnish:
- Fresh chopped parsley
- Fresh thyme sprigs
- Fresh rosemary sprigs
- Large, flaky salt
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Instructions
NOTE: My video follows all these instructions step-by-step.
- Wash the potatoes then slice in half lengthwise and put in a large bowl. Set aside.
- Finely chop the thyme and rosemary. You can chop a little extra too if you like and sprinkle on potatoes after they've cooked.
- Slice one medium lemon into 5-6 slices that are about ¼” in thickness. Then slice them in half again to make a half-moon shape.
- Using the other lemon run it across a microplane or fine side of box grater for lemon zest garnish.
- Melt butter and olive oil in a pan.
- To the potato bowl, add lemon slices, thyme, rosemary, olive oil/butter mixture, a few fresh rosemary sprigs (optional) and salt. Toss to coat evenly.
- Transfer everything to a parchment paper lined sheet pan. Spread out the potatoes so they are not touching and place them cut side down.
- Cook in a preheated oven at 400 degrees for about 35 minutes. Take the potatoes out at the 20-minute mark and turn them over. Continue cooking another 10-15 minutes until fork tender.
- While the potatoes are cooking, chop the fresh parsley garnish if you are using.
- Once potatoes are finished cooking, you can add a little flaky salt to the potatoes, then transfer to a serving bowl, arrange lemon slices on top, sprinkle lemon zest, parsley, and add some fresh thyme and rosemary sprigs if you like. You could also chop extra thyme and rosemary and sprinkle between the layers of potatoes if you want it more herbalicious-y. J
- Serve immediately.
Equipment
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- If using fresh herbs, you can economize by buying the “poultry” blend of fresh herbs which usually includes fresh sage, rosemary and thyme.
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