Roasted Fingerling Potatoes
How to roast fingerling potatoes that are perfectly seasoned and crispy on the outside with soft, buttery centers.
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Ingredients
- 2 pounds small fingerling potatoes, washed and halved lengthwise (optional)
- 4 cloves garlic, crushed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Prep:
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- Halve the potatoes lengthwise and evenly. This is optional*
Season:
- In a large bowl, add the crushed garlic, Italian seasoning, salt, black pepper, and olive oil. Whisk together until combined.
- Add the fingerling potatoes to the bowl and toss to coat.
Bake:
- Spread potatoes out onto the lined baking sheet and bake for 20 to 25 minutes.
Notes
- Roasting your potatoes without slicing them in half will add 5 to 7 minutes to the baking time.
Nutrition
Serving: 1cup potatoes | Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 980mg | Fiber: 5g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg
