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Roasted Fingerling Potatoes with Rosemary and Garlic Recipe

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★★★★★

4.8 from 95 reviews

Crispy roasted fingerling potatoes with a unique cornstarch coating for maximum crunch, tossed with fresh rosemary and garlic for a flavorful side dish.

Ingredients

Scale

Potatoes

  • 1 1/2 lb. fingerling potatoes

Coating

  • 3 tbsp. vegetable oil
  • 2 tbsp. cornstarch
  • 1/2 cup water

Seasoning

  • 1 tbsp. fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Cooking spray, for baking sheet

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 425ºF. Scrub the fingerling potatoes clean under running water and pat them dry with a towel. Then, halve each potato lengthwise to ensure even cooking.
  2. Prepare Baking Sheet: Spray a large baking sheet evenly with cooking spray. Drizzle the vegetable oil over the sheet and tilt it so that the oil coats the entire surface, preventing sticking and promoting crispiness.
  3. Make Cornstarch Slurry: In a large microwave-safe bowl, whisk the cornstarch and ½ cup water until smooth and well combined. Microwave the slurry in 20-second intervals, whisking after each to prevent lumps, until the mixture becomes sticky and pudding-like, about 1 to 1 ½ minutes total.
  4. Coat Potatoes: Add the halved potatoes to the cornstarch slurry and toss thoroughly to coat each piece evenly. This coating will help create a crispy exterior when roasted.
  5. Initial Roasting: Arrange the coated potatoes cut side down on the prepared baking sheet, spacing them apart so they roast evenly. Cover the whole sheet tightly with aluminum foil to lock in moisture and roast in the oven for 12 minutes.
  6. Continue Roasting Uncovered: Remove the foil and roast the potatoes uncovered for an additional 15 to 20 minutes until the cut sides turn golden brown and crispy.
  7. Add Seasonings and Final Roast: Toss the roasted potatoes with chopped rosemary, minced garlic, kosher salt, and freshly ground black pepper. Return the sheet to the oven and roast for about 5 more minutes until the garlic is fragrant and lightly golden.
  8. Serve: Transfer the potatoes to a serving bowl, give them a quick toss to distribute the seasonings evenly, and serve immediately while hot and crispy.

Notes

  • Halving the fingerling potatoes lengthwise helps achieve a crispy cut side.
  • Coating with cornstarch slurry is key for extra crispiness.
  • Using fresh rosemary and garlic adds aromatic flavor to the dish.
  • Cooking spray and vegetable oil prevent sticking and promote even roasting.
  • Adjust seasoning with salt and pepper to personal preference.
  • Serve as a flavorful side dish to grilled meats or roasted vegetables.

Keywords: fingerling potatoes, roasted potatoes, crispy potatoes, rosemary garlic potatoes, side dish, baked potatoes

Find it online: https://thefoodrecipe.com/roasted-fingerling-potatoes-with-rosemary-and-garlic-recipe/