Sunday, August 22, 2010

Roasted Fingerling Potatoes With Rosemary And Thyme

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I am embarrased to say I have never had fingerling potatoes until a couple of nights ago.  I saw them at the farmers market and decided to buy some  in lieu of the red potatoes I usually like to have on hand. Boy, am I glad I did. They are like butter!   I will have to say, though, that I adapted this recipe quite liberally,  or should I say, extensively.  Between us chickens, I didn't bother with the food processor and took out the original sage, as I love rosemary on potatoes and didn't want something else to interfere. There is no question that if you blend all the ingredients the flavor will be more intense.  Whatever method you use, I guarantee you will be in for a nice surprise.  Quick and easy to boot. 

I tell you, if you want to cook and eat well , there are really no excuses.  That same night we had a steak on the grill and avocado and tomato salad.  It took less than 20 minutes to prepare and 45 minutes cooking time because of the potatoes. As Ina says, how easy can that be!

Printable Recipe


1 teaspoon chopped rosemary

1 teaspoon thyme leaves

1 teaspoon finely grated lemon zest

1 tablespoon kosher salt

4 pounds fingerling potatoes, halved lengthwise

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, melted

Freshly ground pepper


1.Preheat the oven to 425°. In a mini food processor, pulse the rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.

2.In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

Adapted from a recipe by Melissa Rubbel
Photo Lindaraxa

Fingerling Potato on Foodista


  1. I never ever chide the cook. No apologies for something undone-there is time to get caught up. I for one have never cooked much! I love that you go your own way a bit with recipes these sound yum. I really like your index of recipes that is wonderful. pgt

  2. When I first saw fingerling potatoes I was surprised as how small they were. Not sure, if they are all that size, but truly about the size of a finger! I will omit the rosemary, but love the thyme!

  3. pgt- there's nothing to these. great for those who don't do much cooking, like you, and you will get rave reviews! you have to try new things if you want to think of yourself as a good cook. Only way to learn! Same as your business im sure...

    jane - they are small alright but very tasty. will be showing up more often on my table

  4. Yum! I'm going to fix these tonight!

  5. Hello Lindaraxa:
    Reggie adores fingerling potatoes, which he finds finger lickin' good. A slight variation to this recipe is also quite wonderful: sometimes we add cut up lemon wedges to the potatoes before roasting, probably in a 1:5 ratio (not lemons to potatoes but rather lemon to potato), which become marvelously crunchy/caramelized. Oh, and lots of salt, including a final pass over of crunchy sea salt just before serving. I go heavy on the Rosemary, too. Reggie

  6. so i am trying the recipe and already love the smell! i changed it up and didn't use thyme since i doidn't have any on hand but i can't wait to try them! thanks for the recipe :)


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