Roasted Fingerling Potatoes
What makes these roasted fingerling potatoes so delicious is the kalamata tomato dressing.
I am always intrigued by interesting produce, and I couldn’t resist these potatoes. If you have some lying around and aren’t sure what to with them stick around and read the recipe.
The start of any good recipe is potatoes and shallots. This has both and just throw them on a baking sheet. It can’t get any easier than that. Fingerling potatoes are miniature potatoes with thin skins which makes them super quick to cook.
Toss the potatoes and shallots with Herbes de Provence before roasting in the oven. Don’t worry if you don’t have this herb blend. I will post the recipe.
Sun-dried tomatoes, kalamata olives, parsley, lemon juice and zest, garlic and red pepper flake give the potatoes the right punch it needs. The warm fingerling potatoes can hold up well and absorb the flavor of the dressing.
These potatoes are great because you can make them several hours ahead.
If you have leftovers just throw them in the air fryer. They are almost as good as the original.
I served the roasted fingerling potatoes with rotisserie chicken and steamed broccoli.
If you have leftover Herbes de Provence here is a link for 16 recipes that use it https://www.allrecipes.com/gallery/recipes-with-herbes-de-provence/
Roasted Fingerling Potatoes
Ingredients
- 2 pounds fingerling potatoes-unpeeled and halved lengthwise
- 2 shallots-sliced
- 1/4 cup olive oil-divided
- 1 1/2 tbsp kosher salt
- 1 tsp pepper
- 1 tsp Herbes de Provence (see recipe below)
- 1/3 cup oil packed sun-dried tomatoes
- 1/4 cup pitted kalamata olives-chopped fine
- 1/4 cup parsley-chopped fine
- 2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1/2 tsp red pepper flake
Herbes de Provence
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary-crumbled
- 1/2 tsp dried sage
Instructions
Herbes de Provence
- Combine all ingredients in a bowl. What you don't use keep in an airtight container.
Fingerling Potatoes
- Preheat oven to 450' and put parchment paper on a baking sheet.
- Toss potatoes with 2 tablespoons olive oil, salt, pepper and Herbes de Provence in a large bowl. Place potatoes cut side down on baking sheet and sprinkle shallots over top of potatoes.
- Roast potatoes for 20 minutes or until golden brown.
- Wipe out bowl you tossed potatoes in with a paper towel.
- Add tomatoes, olives, parsley, lemon zest, lemon juice, garlic, red pepper flake and rest of olive to wiped out empty bowl. Stir to combine.
- When potatoes are done transfer them to the bowl and toss until well combined. Let sit for 30 minutes or up to 2 hours. Tossing occasionally.
- Transfer to a serving platter and enjoy!