Lemony Roasted fingerling potatoes

April  1, 2015
1 Ratings
  • Serves 2
Author Notes

Thyme is my favorite herb and it transforms these crispy potato nuggets. —Kingfishercooks

What You'll Need
  • 10 Fingerling potatoes
  • 4 Large cloves of garlic, peeled and halved lengthwise
  • 1/2 Fresh lemon thinly sliced and quartered
  • 1/4 cup Good extra virgin olive oil
  • 2 teaspoons Sea salt
  • 1 teaspoon Ground black pepper
  • 6 sprigs Fresh thyme
  1. Rinse the potatoes and quarter lengthwise. I like to use different colored potatoes
  2. Toss with the remaining ingredients
  3. Spread out on the pan and bake in 400 oven about 20 minutes, without tossing. The down sides will be nice and brown. Toss and bake another 5 minutes.
  4. Put into a bowl and add a few fresh thyme springs and a few lemon slices for color and serve.

See what other Food52ers are saying.

  • Martha
  • Kingfishercooks

3 Reviews

Martha August 8, 2016
A beautiful, quick and tasty dish. Demon adds a refreshing twist to roast potatoes.
Martha August 8, 2016
Oops^ Lemon makes a wonderful difference.
Kingfishercooks August 9, 2016
Thank you so much Martha. Enjoy!