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Roasted Fingerling Fries

Photo: Oxmoor House
Hands-on time 6 mins
Total time 26 mins
Yield Serves 6 (serving size: 1/2 cup)
These are hands down the easiest potatoes to make. They get all crispy and delicious in the oven. On busy nights, I'll simply add olive oil, salt, and pepper, and the boys gobble them up. When I have more time, I'll mix in a few cloves of minced garlic and chopped thyme or rosemary for extra flavor.


  • 1 pound fingerling potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Nutrition Information

  • calories 103
  • caloriesfromfat 0.0 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.6 g
  • polyfat 0.5 g
  • protein 1.6 g
  • carbohydrate 13.7 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 165 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 450°.

  2. Scrub and rinse potatoes; pat dry with paper towels. Cut potatoes diagonally into 1/3-inch slices. Combine potato, oil, and next 4 ingredients (through pepper) in a large bowl; toss to coat. Spread potato mixture in a single layer on a large baking sheet. Bake at 450° for 10 minutes.

  3. Sprinkle garlic over potato mixture; turn potato mixture with a spatula. Bake an additional 10 minutes or until crisp-tender.

  4. Kids Can Help: Once you've sliced the potatoes, kids can toss them with the olive oil and other ingredients, and then spread them out on the baking sheet. They can also pick the thyme and rosemary off the stems for you if they really want to learn!

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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