Roasted Fingerling Potatoes
Yield: 4
Calories: 156kcal
Roasted fingerling potatoes ready in under 30 minutes! Tossed with olive oil, salt, pepper and freshly minced garlic, this is a simple go-to side dish.
Ingredients
- 1 pound (454 g) fingerling potatoes, sliced in half lengthwise
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 g) roughly chopped garlic
- ¾ teaspoon (4 g) kosher salt
- black pepper, for seasoning
- 2 teaspoon (2 g) chopped chives
Instructions
- Heat the Oven - Set the oven rack to the center position. Heat the oven to 400°F (204ºC).
- Cook the Garlic - Heat the olive oil over medium-low heat in a large oven-proof skillet. Once warm, add the garlic and saute until fragrant but not browned, about 30 seconds. Immediately remove the garlic from the oil and reserve.
- Add the Potatoes - Add sliced fingerling potatoes to the skillet. Stir until coated with the garlic-infused oil. Sprinkle in the salt and stir to combine.
- Roast the Potatoes - Place the skillet on the center rack of the oven. Roast until tender, about 15 to 20 minutes.
- Roast the Garlic - Remove the potatoes from the oven, stir, and sprinkle the reserved garlic over the top. Continue cooking until the potatoes are golden brown and the garlic is lightly toasted, about 5 minutes.
- To Serve - Place the roasted fingerling potatoes in a large bowl and serve hot. Season with black pepper and garnish with chives.
Notes
- Make it Whole30: Use extra-virgin olive oil or ghee instead of olive oil. Use sea salt instead of kosher salt.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Microwave in 30-second increments until hot. Cook on the stovetop with olive oil over medium-low heat for crispy skin.
Nutrition
Calories: 156kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 377mg | Potassium: 10mg | Fiber: 1g | Sugar: 0.03g | Vitamin C: 34.7mg | Calcium: 10mg | Iron: 0.9mg
Recipe Link