Ingredients:

  • 1.5 lbs (680g) fingerling potatoes, washed and halved lengthwise
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) fresh rosemary, chopped
  • 1 tablespoon (15ml) fresh thyme leaves
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 cup (30g) grated Parmesan cheese, for serving (optional)
  • Fresh parsley, chopped, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and halve the fingerling potatoes lengthwise. Place in a large bowl.
  3. Add olive oil, minced garlic, rosemary, thyme, salt, and pepper to the bowl.
  4. Toss the potatoes thoroughly to ensure they are evenly coated with the oil and seasonings.
  5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper (if using).
  6. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy. Flip halfway through for even browning.
  7. Remove from the oven and sprinkle with Parmesan cheese (if using) and fresh parsley. Serve immediately.