Roasted Fingerling Potatoes with Garlic and Thyme

By December 25, 2010Uncategorized

1 1/2 lbs. fingerling potatoes
2 Tbs olive oil, + extra for greasing the baking dish
3 Tbs unsalted butter, cubed
1 tsp. sea salt
5 cloves garlic, finely minced
1 sprig thyme, stemmed, finely chopped (about 2 teaspoons)
2 Tbs flat-leaf parsley, finely chopped
1-1/2 Tbs fresh lemon juice
1/4 tsp. white peppercorns, freshly ground

Preheat oven to 425°F. In a saucepan, heat the olive oil. Add the butter and about 2 teaspoons of minced garlic. Cook the garlic until it is slightly golden. Remove the garlic and set aside. In the same saucepan, add the fingerling potatoes and toss to coat with the oil/butter mixture. Lower the heat to very low. Cover and cook for 10-12 minutes. Toss occasionally. Bring heat back to medium. Season with salt and pepper. Add the garlic, thyme and 1 tablespoon parsley; wait 2 minutes until the garlic is translucent and starts sticking to each potato. Drizzle the lemon juice over the potatoes. Immediately transfer to a greased baking dish. Cover with heavy duty aluminum foil. Place into the hot oven and roast for about 15 minutes. Uncover and cook for another 2-3 minutes to get the garlic very fragrant and golden. The fingerling potatoes should be fork-tender. Remove from the oven. Garnish with the remaining flat-leaf parsley. Toss well.  From

Author Terra

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