Roasted Fingerling Potatoes with Herbs & Garlic

Roasted fingerling potatoes are the side dish that requires almost no effort yet delivers maximum elegance. Their naturally waxy flesh holds its shape beautifully during roasting, developing a crisp, golden exterior and a creamy interior that absorbs the flavors of good olive oil, fresh herbs, and garlic. They are visually striking on a platter — their elongated, irregular shapes lending a rustic-chic quality to any table.

Unlike standard potatoes, fingerlings have a naturally nutty, complex flavor that stands on its own. This makes them the ideal companion to everything from filet mignon to roasted fish to a vegetarian Wellington.

Ingredients (serves 10–12): - 3¼ lbs fingerling potatoes, scrubbed (halved lengthwise if large) - 5 tablespoons extra virgin olive oil - 8 garlic cloves, smashed (not minced — they caramelize whole) - 6 sprigs fresh rosemary - 8 sprigs fresh thyme - 1½ teaspoons flaky sea salt - 1 teaspoon cracked black pepper - Optional: 2 tablespoons unsalted butter, added in the last 5 minutes for richness - Fresh flat-leaf parsley, finely chopped, to finish

Instructions: Preheat oven to 425°F. If potatoes vary in size, halve the larger ones so everything is roughly uniform.

Toss potatoes with olive oil, smashed garlic, rosemary, thyme, salt, and pepper directly on a large, heavy baking sheet. Spread in a single layer — do not crowd. Crowding causes steaming rather than roasting.

Roast 30–35 minutes, turning once halfway through. They are done when deeply golden on the cut sides, tender throughout when pierced with a knife, and fragrant. In the last 5 minutes, if using butter, scatter small cubes over the potatoes and return to the oven.

Transfer to a warm serving platter. Discard any woody rosemary stems. Scatter fresh parsley over the top.

Make-Ahead: Fingerlings can be parboiled (10 minutes in salted water, drained, and cooled) up to a day ahead. Roast from this point — they will finish in 20 minutes and develop an even better crust.

Pro Tips: The single most important rule for exceptional roasted potatoes is a very hot oven and adequate space on the pan. Resist the urge to turn them repeatedly — leave them undisturbed for the first 15 minutes to develop a proper crust. Smashed garlic cloves that roast whole become mellow, sweet, and spreadable — a bonus for guests who like to crush them into the potatoes on their plate.