Roasted Fingerling Potatoes with Garlic and Herbs
You won't be able to put your fork down once you try one bite of these Roasted Fingerling Potatoes with Garlic and Herbs. A simple side dish that packs a ton of flavor.
Ingredients
- 1 lb fingerling potatoes
- 2 tbsp olive oil separated
- salt & pepper
- 2 tbsp vegan butter
- 3 cloves garlic diced
- 1 shallot diced
- 3 sprigs thyme diced
- 1 sprig rosemary diced
- 1/4 cup parsley diced
- 1 lemon zested
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Bring a pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and allow to cool for 2 minutes. Cut larger potatoes in half and leave smaller potatoes intact.
- Spread potatoes out on the baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper. Place in the oven for 25 minutes, flipping halfway.
- While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Once butter is melted add garlic and shallot to the pan. Once shallot has softened (approx. 2 minutes), add thyme, rosemary and parsley to the pan. Cook for an additional 30 seconds, then transfer the mixture to a bowl. Set aside.
- Remove the potatoes from the oven and toss with garlic and herb mixture. Place back in the oven and bake for an additional 5 minutes.
- Remove from the oven, sprinkle with lemon zest and serve.
Notes
*Recipe inspired by Yes, more please!
Calories: 208kcal, Carbohydrates: 25g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 56mg, Potassium: 572mg, Fiber: 4g, Sugar: 2g, Iron: 2mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.