Garlic and Herb Fingerling Potatoes

Name: Garlic and Herb Fingerling Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) fingerling potatoes, scrubbed clean and halved lengthwise; 8 cloves garlic cloves, unpeeled, lightly crushed; 3 sprigs fresh rosemary sprigs, left whole; 4 sprigs fresh thyme sprigs, left whole; 3 tablespoons (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Tender fingerling potatoes tossed with whole garlic cloves, fresh rosemary, and thyme, then roasted until golden and crispy at the edges. A simple yet elegant Mediterranean-inspired side that pairs beautifully with roasted chicken, fish, or grilled meats. The slow roasting mellows the garlic while the herbs infuse the potatoes with aromatic flavor.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 1¼ cups per person)

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Steps

Before you start

Preheat the oven to 400°F (200°C)
Pat the potatoes dry before tossing—moisture prevents browning
Use fresh herbs if possible for the best flavor

1
Prepare potatoes and seasonings
- Scrub the fingerling potatoes under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel.
- Halve them lengthwise, keeping the skin intact.
- Lightly crush the garlic cloves with the flat side of a knife to release their oils but keep them in their skins.
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Ready when: Potatoes are dry and garlic is lightly crushed
Tip: Crushing the garlic releases aromatic oils while keeping it intact so it softens rather than burns during roasting
2
Toss with oil and herbs
- Transfer the halved potatoes to a large mixing bowl.
- Add the crushed garlic cloves, rosemary sprigs, thyme sprigs, olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Toss everything gently but thoroughly until the potatoes are evenly coated with oil and the herbs are distributed throughout.
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Ready when: All potatoes and garlic are glossy and evenly coated
Tip: Ensure the potatoes are completely dry before tossing—wet potatoes won't brown properly
3
Spread on baking sheet
- Spread the potatoes and garlic in a single layer on an 18×13-inch (45×33 cm) baking sheet, arranging them cut-side down.
- Leave the herb sprigs scattered throughout.
- Season the tops with an additional pinch of salt and pepper.
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Ready when: Potatoes are in a single layer, cut-side down
Tip: Arranging them cut-side down creates flat surfaces that brown beautifully against the hot pan
4
Roast until goldenOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven.
- Roast for 30–35 minutes, stirring the potatoes halfway through (about 15–17 minutes in), until the cut sides are deep golden brown and the potatoes are tender when pierced with a fork.
- The garlic cloves should be soft and caramelized, and the herb sprigs will be darkened and fragrant.
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Ready when: Potatoes are golden brown on cut sides and tender when pierced; garlic is soft and spreadable
Tip: Stir halfway through to ensure even browning and prevent burning on one side
5
Rest and finish
- Remove the baking sheet from the oven and let the potatoes rest for 5 minutes.
- Taste and adjust seasoning with additional salt and pepper as needed.
- If using lemon zest, sprinkle it over the warm potatoes for brightness and extra fragrance.
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Ready when: Potatoes are warm and flavors are balanced
Tip: The crushed garlic cloves are now soft and sweet enough to spread on bread or eat whole—a pleasant surprise for diners

Good to know

Tips

Crush the garlic by laying it flat on a cutting board and pressing down firmly with the flat side of your knife—the skins protect the cloves from burning while allowing flavor to infuse
For extra crispy edges, increase the oven temperature to 425°F (220°C) and watch closely during the last 5–10 minutes
Save the soft roasted garlic cloves to spread on crusty bread alongside the potatoes—guests love the caramelized, sweet result
If your potatoes are very small (under 1 inch), leave them whole and reduce roasting time by 5–10 minutes

Make ahead

Prepare the potatoes up to 4 hours ahead and store them in an airtight container in the refrigerator. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes until warmed through, or serve cold as a potato salad-style side. Do not freeze, as the texture will become mushy when thawed.

Substitutions

fresh rosemary sprigs → 1 teaspoon dried rosemary (halve the quantity since dried herbs are more concentrated). Fresh herbs are preferred for their brightness, but dried rosemary works in a pinch. Add it at the beginning of roasting.
fresh thyme sprigs → 1 teaspoon dried thyme. Dried thyme is a fine substitute; use about ¼ of the fresh amount by volume since it's concentrated.
fingerling potatoes → baby potatoes or small red potatoes (about ¾-inch diameter), halved. Similar size and texture; roasting time may need adjustment by 5 minutes depending on size.
extra-virgin olive oil → vegetable oil or avocado oil. Use a neutral oil if you prefer less olive flavor, though extra-virgin olive oil's fruity notes pair beautifully with the herbs.