Roasted Fingerling Potatoes With Rosemary And Thyme Recipes

OVEN-ROASTED ROSEMARY THYME POTATOES

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
• In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
• You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
• Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
• Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
• Bake for another 30 minutes until lightly golden brown.
• Serve and enjoy!

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 BABY POTATOES WITH THYME AND ROSEMARY

Steps:

• Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
• Roast on a baking sheet in a 450°F oven for about 30 minutes.

ROASTED ROSEMARY ONION POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

SUNNY'S ROASTED ROSEMARY AND THYME POTATOES

Steps:

• Bring a large pot of salted water to a boil.
• Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.
• Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.
• Preheat the oven to 375 degrees F.
• Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt.
• Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.

ROASTED ROSEMARY FINGERLINGS

Steps:

• Preheat oven to 450°F
• In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
• Arrange potatoes in single layer, not touching, in nonstick roasting pan.
• Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.