The Humble Potato, Elevated: Roasted New/Fingerling Potatoes with Herbs

There are certain dishes that, in their simplicity, hold a profound power to transport me back to sun-drenched afternoons and the comforting aroma of a family gathering. For me, roasted new potatoes, kissed by herbs and the intense heat of the oven, are precisely that. I can vividly recall my grandmother meticulously washing handfuls of tiny, jewel-toned potatoes, her hands dusted with flour from a previous baking endeavor, as she prepared them for Sunday supper. The sizzle as they hit the hot oil in her cast-iron skillet was a prelude to the crackle of the roast chicken and the murmur of happy conversation. It’s a flavor memory etched deep, a testament to how even the most unassuming ingredients, treated with care and respect, can yield something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: Side dish for 4-6
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 pounds mixed red, yellow, and purple baby new potatoes (or fingerling potatoes, or a combination of both)
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 2 rosemary sprigs
• Sea salt, to taste
• Black pepper, to taste

Equipment Needed

• Baking sheet or casserole dish
• Oven

Instructions

1. Preheat your oven to a robust 450°F (230°C). This high heat is crucial for achieving that delightful crispy exterior and fluffy interior that makes roasted potatoes so irresistible.
2. In a casserole dish or on a baking sheet, combine the baby new potatoes (or fingerling potatoes). Ensure they are thoroughly dry before proceeding – excess moisture can lead to steaming rather than roasting.
3. Drizzle the 2 tablespoons of olive oil over the potatoes.
4. Add the 2 tablespoons of fresh thyme leaves to the dish.
5. Season generously with sea salt and black pepper to your liking.
6. For the rosemary, take 1 sprig of rosemary, strip the leaves from the stem, and then lightly crush the rosemary leaves between your fingers before adding them to the potato mixture. This releases their fragrant oils.
7. Toss everything together thoroughly, ensuring each potato is evenly coated with the olive oil, herbs, salt, and pepper.
8. Roast in the preheated oven for 20 minutes.
9. After 20 minutes, carefully remove the dish from the oven, turn the potatoes over (using a spatula or tongs to ensure even browning).
10. Return the dish to the oven and roast for an additional 20 minutes. This second roasting period will allow the potatoes to become tender on the inside and beautifully golden and crisp on the outside.
11. Once roasted, garnish with the remaining whole rosemary sprig for a fresh, aromatic finish.

Expert Tips & Tricks

Achieving the perfect roast potato is all about the details. For an even more incredible texture, consider cutting larger new potatoes in half so they are roughly the same size as the smaller ones. This ensures they cook uniformly. Don’t be afraid of high heat; it’s your best friend for crispiness. If you find your oven has hot spots, rotating the pan halfway through the second roasting period can help. For an extra layer of flavor, consider adding a clove or two of garlic, smashed but not peeled, to the roasting dish during the last 20 minutes – the heat will sweeten the garlic, making it wonderfully soft and spreadable.

Serving & Storage Suggestions

These roasted new/fingerling potatoes are incredibly versatile and make a fantastic accompaniment to almost any main course. Serve them piping hot straight from the oven, alongside grilled steaks, roasted chicken, pan-seared fish, or a hearty vegetarian stew. Their simple elegance also makes them suitable for more formal occasions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and slightly crisped again. You can also reheat them in a skillet over medium heat, though they may not achieve the same level of crispness as in the oven. Avoid microwaving them if you want to preserve their texture, as this can make them soft and doughy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235.7 kcal	–
Calories from Fat	93 kcal	–
Total Fat	10.3 g	13%
Saturated Fat	1.4 g	7%
Cholesterol	0 mg	0%
Sodium	18 mg	1%
Total Carbohydrate	33.3 g	12%
Dietary Fiber	4.1 g	15%
Sugars	1.3 g	1%
Protein	4.1 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe is perfection in its simplicity, there are endless ways to put your own spin on it. If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme, but remember that dried herbs are more potent, so use them judiciously. For a different aromatic profile, consider adding other fresh herbs like chives, parsley, or oregano along with or in place of the thyme. A pinch of red pepper flakes can add a lovely subtle heat. For a richer flavor, a tablespoon of butter could be melted and drizzled over the potatoes in the last 10 minutes of roasting.

FAQs

Q: Why do I need to preheat my oven to 450°F?
A: A high oven temperature is essential for creating crispy exteriors and fluffy interiors on roasted potatoes. Lower temperatures will steam them rather than roast them.

Q: Can I use different types of potatoes?
A: Yes, while baby new potatoes and fingerling potatoes are ideal due to their size and skin texture, you can use other waxy potatoes like Yukon Golds, cut into bite-sized pieces. Avoid starchy potatoes like Russets, as they tend to fall apart when roasted.

Q: How do I know when the potatoes are done?
A: The potatoes are ready when they are easily pierced with a fork and have a golden-brown, crispy exterior.

Q: Can I prepare the potatoes ahead of time?
A: You can wash and cut the potatoes ahead of time, but it’s best to toss them with oil and herbs just before roasting to prevent them from becoming soggy.

Q: What if I don’t have fresh herbs?
A: If you must use dried herbs, reduce the amount to about 2 teaspoons total for both thyme and rosemary, as dried herbs are more concentrated in flavor.

Final Thoughts

The beauty of these roasted new/fingerling potatoes lies in their effortless charm and profound deliciousness. They are a testament to the fact that sometimes, the most extraordinary culinary experiences come from the simplest of ingredients, prepared with a touch of care and a dash of high heat. Whether gracing your holiday table or accompanying a casual weeknight meal, they are sure to be a crowd-pleaser. So, next time you’re looking for a side dish that shines with minimal effort, turn to this classic. I encourage you to try them, savor their delightful texture and flavor, and perhaps even create your own cherished potato memories.