Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds fingerling potatoes
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic (about 1 tablespoon)
  • ¾ teaspoon kosher salt (divided)
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 tablespoons grated Parmesan (optional)
  • 2 tablespoons minced fresh parsley

Instruction

  • Preheat the oven to 400 degrees F.
  • Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
  • Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
  • Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
  • Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
  • Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.