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Herb Roasted Fingerling Potatoes

Herb roasted fingerling potatoes cook cut side down until browned and fork-tender, with rosemary and thyme in every bite. This simple oven-roasted side is finished in 30 to 35 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fingerling potatoes scrubbed and halved lengthwise
  • 2 tbsp olive oil
  • 1 tbsp rosemary chopped fresh
  • 1 tsp thyme chopped fresh
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the potatoes with the olive oil, rosemary, thyme, salt, and pepper in a large bowl.
  3. Spread the potatoes cut side down in a single layer on a rimmed baking sheet.
  4. Roast for 30 to 35 minutes, turning them halfway through, until browned and fork-tender.

Notes

For the best browning, arrange the potatoes cut side down in a single layer without crowding the pan. Refrigerate leftovers for up to 4 days; freezer storage is not recommended because the potatoes can turn mealy. Olive oil may be swapped with avocado oil.