Roasted Garlic Fingerling Potatoes In Thyme And Butter Recipes

ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC

Steps:

• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

ROASTED GARLIC FINGERLING POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.

ROASTED GARLIC FINGERLING POTATOES IN THYME AND BUTTER

Steps:

• Preheat oven to 425 degrees 1) In a saucepan, heat olive oil 2) Add butter and about 2 tsp of minced garlic. Cook until slightly golden. Remove garlic from stove and set aside. 3) In the same saucepan, add the fingerling potatoes. Coat each potato with oil/butter mixture. Lower the heat. Cover and let cook for about 10-12 minutes, tossing occasionally. 4) Raise heat back to medium. 5) Season with salt and pepper. Add garlic, thyme, and 1 Tbs parsley; wait 2 minutes until garlic is translucent and starts sticking to each potato. 6) Drizzle lemon juice over potatoes. 7) Immediately transfer to greased baking dish. Cover with heavy duty aluminum foil. Place into hot over and roast for about 15 minutes. 8) Uncover and cook for an additional 2-3 minutes to get garlic fragrant and golden. Potatoes should be fork tender. 9) Remove from oven and garnish with remaining parsley. Toss well.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME

Steps:

• Preheat the oven to 400°F.
• Halve the potatoes lengthwise. Peel and halve the garlic cloves.
• Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
• Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.