Description
Golden and crispy fingerling potatoes roasted with olive oil, fresh thyme, and a touch of garlic for a simple, flavorful side dish.
Ingredients
Units
Scale
- 1 1/2 lbs fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- Optional: 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, salt, pepper, and thyme (add garlic if using).
- Spread potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping once halfway, until golden brown and crisp on the edges.
- Remove from oven and let cool slightly before serving. Garnish with extra thyme if desired.
Notes
- Cut potatoes evenly for uniform cooking.
- Roasting cut-side down enhances crispiness.
- Use parchment for easier cleanup and less sticking.
- Leftovers can be reheated in a hot skillet for added crisp.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
