roasted fingerling potatoes with rosemary and thyme
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Once cool, you can eat the potatoes as they are or you can brown them. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. Star ratings help people discover my recipes online. Instructions. Recipes for no-knead loaves and meals to savor every slice. I would halve the salt. Remove from the oven, sprinkle on the herbs and the lime zest, and serve hot. Scrub the new potatoes and then cut them in half or quarter them, depending on their size. And then I splash Sriracha all over them. Preheat oven to 425 degrees F. In a medium bowl toss potatoes with oil, sea salt, and pepper. Roasted Fingerling Potatoes-These garlic potatoes are the perfect side for any meal. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. You just need to defrost them gently (as in, don't be impatient and give it 100% high treatment in the microwave like me). Potato With Rosemary And Thyme (Printable Recipe) Ingredients 1 kg Fingerling Potatoes or any small variety potato, halved 50 g Unsalted Butter 4 to 5 Sprigs Rosemary 2 Sprigs Thyme Sea Salt to taste Freshly Ground Black Pepper 3 Tbsp Bacon Bits (Optional) Method In a large non-stick pan, arrange potatoes in a single layer. Also, you can always season more aggressively with salt when you fry them if they are not salted to your liking. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. Did I mention how simple these tiny roast fingerling potatoes are to make. box — of kosher salt into a pot, albeit a very large pot, filled with fingerling potatoes, water, many cloves of garlic and several bunches of rosemary and thyme. While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Vegetable lover. Add the sprigs of rosemary and turn each potato, using a pair of long tongs, to make sure each is even coated in oil. Arrange potatoes in single layer, not touching, … I think you’ll like them, too. Sprinkle with salt and pepper. Keywords: potatoes, fingerlings, salt, herbs, crispy, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. In a large bowl combine fingerling potatoes, peppers, onions and garlic. Toss the potatoes in a medium bowl with the tablespoon of olive oil. Cut the US fingerling potatoes into half and place into a large baking pan. Sprinkle evenly with chives. Use a ton of salt. The chef at the time cooked fingerlings as directed below, the keys being: 1. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. To cook the potatoes: 1 1/2 lbs. In large bowl, toss potatoes with oil, garlic, rosemary, and salt. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Bake … Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. While potatoes are about as commonplace as vegetables come, there’s nothing ordinary about the look or the taste of perfectly roasted Fingerling Potatoes.Oil, salt, pepper, and a bundle of these potatoes … 2. By the caseload of salt, too. This post may contain affiliate links. Toss ingredients to fully coat potatoes with other ingredients. Combine first 6 ingredients in a large bowl, tossing to coat. Please read my disclosure policy. What are your thoughts on this? I learned to cook potatoes this way while working at Fork in Philadelphia. Serve hot. I am just doing these and realize I have exactly half the weight of potatoes. Garnish with fresh parsley and serve. 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. And moreover, they were seasoned perfectly, too, not a bit too salty and subtly infused with the flavors of rosemary, thyme and garlic. Serve warm or at room temperature. But when I’m not feeling so lazy, I go the extra mile and crisp them up, as I learned to do at the restaurant, with a bit more rosemary and thyme and a pinch more salt. Remove the pan from the oven and toss with butter. Prep Time 5 mins Cook Time 30 mins Preheat oven to 450°F. These Roasted Fingerling Potatoes and Brussels Sprouts are a delicious, easy to make side dish. Add the potatoes, shake the pan once and then let them be. Bread enthusiast. Roast the potatoes for about 40-50 minutes, turning the potatoes after 25 minutes and adding the whole garlic cloves. Bring the water to a boil, he instructed, then turn off the heat. Arrange the potatoes cut side down in a single layer in the preheated pan. Once butter is melted add … Combine the salt, pepper, thyme, and rosemary in a small bowl. 3 to 3 ½ pounds fingerling potatoes, washed¼ cup olive oil2 heads garlic, cloves separated4 springs rosemary4 springs thyme3 tablespoons butter- fine sea salt and freshly ground white pepper to taste, Privacy Policy Terms & Conditions Contact Copyright © 2015 Produced by Ace Content, Roasted Fingerling Potatoes with Garlic, Rosemary and Thyme. Place the cut side down. Required fields are marked *. I was working in a restaurant in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb. 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). Sprinkle generously with sea salt. Alex, Learn how to cook great Roasted fingerling potatoes with rosemary and thyme ... . Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. Season with salt and pepper. These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary. Thank you. You could also use sage, thyme or oregano. He was right. Crecipe.com deliver fine selection of quality Roasted fingerling potatoes with rosemary and thyme ... recipes equipped with ratings, reviews and mixing tips. Apr 23, 2012 - These fingerling potatoes are cooked and seasoned perfectly, subtly infused with the flavors of rosemary, thyme, and garlic. Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves. Transfer potatoes to a baking pan and arrange in a single layer. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. With only two steps, how gorgeous do these potatoes look? They are excellent, too, sliced and tossed into salads. Fingerling potatoes dusted with rosemary and roasted on a cast iron pan for a crisp, yet slightly chewy texture to serve with dips, appetizers, or fondue. It’s such a treat. 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