I've been seeing these "Fingerling" Potatoes at the grocery store for some time now, but never mustered up the courage to actually buy some and do something with it! So finally, last time I went to the store I decided to grab a bag because they were on sale and I thought I would give it a go!
I love red skin roasted rosemary potatoes, so I basically took that recipe and slightly modified it for the Roasted Fingerling Potatoes. The result was amazing! Fingerling potatoes are so soft and kinda sweeter, not at all starchy and bland like some potatoes are. (but let's not name names!)
Preheat your oven to 400 degrees. Wash and dry your Fingerling Potatoes. Slice in half the larger ones so that they are all roughly the same size.
Melt a couple tablespoons of butter in a small bowl and dip each potato in the butter, set aside on a baking sheet. In a separate bowl mix together the following:
2 tsp of sea salt
1/4 tsp of thyme
1/4 tsp rosemary
1/8 tsp of ground pepper
Sprinkle evenly over your potatoes, making sure you get both sides of your potatoes. Bake for 25-30 mins.
Roasted Fingerling Potatoes are perfection when they are done! They are already buttered and salted so you don't need to add anything to them. Absolutely loved how great they tasted and it was so easy!