Roasted fingerlings with garlic and herbs
1
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Uncooked potato
1 pound(s), fingerling variety, scrubbed and halved lengthwise
Olive oil
1 Tbsp
Garlic
2 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
Chives
1 Tbsp, chopped fresh
Instructions
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
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