Roasted fingerlings with garlic and herbs

SmartPoints® value per serving
Total Time
45 min
10 min
35 min
Roasting potatoes is one of our favorite ways to prepare them, as it's a very hands-off method yet releases so much flavor. In this version, the fingerling potatoes are tossed with olive oil, garlic, fresh oregano, salt, and pepper for a classic presentation. Top with some chopped parsley and chives just before serving for a pop of brightness and color. And here’s how to turn this side dish into a hearty salad: Transfer the roasted potatoes to a large bowl and let cool until just warm. Add 2 cups baby arugula, 1 cup halved cherry tomatoes, and 2 teaspoons red wine vinegar and toss until mixed well.


Cooking spray

1 spray(s)

Uncooked potato(es)

1 pound(s), fingerling variety, scrubbed and halved lengthwise

Olive oil

1 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Fresh oregano

1 tsp, chopped or 1/4 tsp dried

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

1 Tbsp, chopped flat-leaf


1 Tbsp, chopped fresh


  1. Preheat oven to 375°F. Spray small roasting pan with nonstick spray.
  2. Combine potatoes, oil, garlic, oregano, salt, and pepper in prepared pan; toss until coated evenly. Roast, stirring occasionally, until potatoes are browned on outside and tender on inside, 35–40 minutes. Spoon into serving bowl and sprinkle with parsley and chives.
  3. Per serving: 3/4 cup