These Roasted Fingerling Potatoes are buttery with garlic and herbs tossed with Parmesan cheese and roasted to crisp-tender perfection! They are easy and quick, ready in just 35 minutes. This recipe makes a small batch side dish perfect for two people.
Preheat your oven to 400 degrees F (200 C).
Coat an oven safe baking dish with nonstick spray. Lay the potatoes in a single layer inside the dish.
Add olive oil, garlic, thyme, oregano, basil, chives, onion flakes, and Parmesan. Season the potatoes with salt and pepper to taste.
Gently toss to combine.
Place into the oven and bake for 30 – 35 minutes, or until golden brown, tender and crisp.
Stir in the butter until melted, about 1 minute.
Serve immediately, garnish with parsley, if desired.
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Stuffed Sweet Potatoes with Pecan Streusel
- 1/2 pound fingerling potatoes
- 1 Tablespoon olive oil
- 1 clove garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried chives
- 1/4 teaspoon dried onion flakes
- 2 Tablespoons grated Parmesan
- Salt and black pepper to taste
- 1 Tablespoon unsalted butter
- Parsley for garnish
- Preheat your oven to 400 degrees F (200 C).
- Coat an oven safe baking dish with nonstick spray. Lay the potatoes in a single layer inside the dish.
- Add olive oil, garlic, thyme, oregano, basil, chives, onion flakes, and Parmesan. Season the potatoes with salt and pepper to taste.
- Gently toss to combine.
-
Place into the oven and bake for 30 - 35 minutes, or until golden brown, tender and crisp.
- Stir in the butter until melted, about 1 minute.
-
Serve immediately, garnish with parsley, if desired.
