Roasted Garlic Fingerling Potatoes

Yields a normal portion for 4 people

PREP 10 minutes; COOK 400°; TIME 40-45 minutes for crispy, a little less

INGREDIENTS

  • 4 tablespoons unsalted butter

  • 2 pounds fingerling potatoes

  • 3 cloves garlic, grated

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons finely chopped fresh parsley leaves

  1. Heat the oven to 400°F.

  2. Cut the potatoes in half lengthwise, depending on size you may want to cut lengthwise again to keep them uniform.

  3. Melt the unsalted butter on low in a large Dutch oven or pot.

  4. Prep the following, adding them to the bowl of melted butter: The cut potatoes, grated garlic, olive oil, salt, and black pepper. Toss to combine, making sure the potatoes are evenly coated.

  5. Transfer to the baking sheet and arrange in a single layer cut-side down. Use two baking sheets if necessary to avoid crowding.

  6. Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown and crispy on the bottom.

  7. Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.