These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.
Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.
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mine were pretty small so they didn't take as long to roast. i put all the cut sides down so they got a nice brown crisp on them and didn't turn. used oregano, garlic powder and s&p. easy easy. (i mix the olive oil right on the foil lined jelly roll pan too).
Yum, this was simple and delicious, and I will make it again! I made a few changes - the grocery store didn't' have fingerling potatoes so I used the gourmet blend (purple, Yukon, red). I added garlic and onions, mixed it w the seasoning (used thyme since that is what I had on hand) and used garlic oil. While the potatoes were baking the first 15 min, I added brussel sprouts to the oil and seasoning remaining in the mixing bowl and stirred to coat. When I flipped the potatoes after the first 15 min i added the brussel sprouts. I used this as a side dish for Chicken and Mushrooms with Garlic Wine Sauce (another revised recipe).
I really loved these! I used Yukon potatoes since I didn't have the fingerling and cooked longer than instructed so they got nice and crispy. A real treat! Served with spiced pork tenderloin with Bourbon reduction sauce and steamed broccoli.
I used Yukon Gold potatoes since that's what I had on hand and just cut them in 1-inch pieces. I forgot to add the chives but the potatoes were still very good. I served them alongside CL's herbed stuffed chicken breasts and asparagus. I will make these again.
We made this recipe twice, once for practice, then for guests, who ate every scrap. We found the olive oil made them too oily, so reduced that way down and also used olive oil spray. Also, we cut the fingerlings in half through the middle, not the long way. Cutting them the long way made them too thin and dry, not moist.