Garlic Fingerling Potatoes Recipe
The easy fingerling potatoes recipe is perfect for weeknight dinner. Mellow garlic combined with colorful roasted fingerlings makes a delicious side dish that everyone will love.
Servings: 1 .5 lbs
Calories: 156kcal
Ingredients
For the garlic confit
- 2 cups olive oil
- 2 cups garlic cloves about 6 heads or buy peeled garlic
For the fingerling potatoes
- 1.5 lbs. fingerling potatoes
- 3 tbsp. garlic confit 6 cloves of garlic, with some oil
- 2 teaspoons kosher salt I use Diamond Crystal
- 1 teaspoon ground black pepper
- 2 tbsp. fresh chives chopped (optional)
Instructions
- In a medium saucepan, combine 2 cups garlic cloves and 2 cups olive oil. Bring to a simmer over medium low heat and cook for 30 minutes until garlic is very soft.
- Remove from heat and set aside to cool.
- Preheat oven to 375°F/190°C/Gas Mark 5
- Line a baking sheet with parchment paper (potatoes sometimes stick to the pan)
- Slice fingerling potatoes in half lengthwise and toss in a medium bowl with 3 tablespoons (more or less depending on your preference) of garlic confit, smashing cloves of garlic into a paste to lightly coat potatoes as you are tossing them.
- Add 2 teaspoons salt and 1 teaspoon black pepper to the bowl and give it a final quick toss.
- Spread out in a single layer and roast for 25 minutes, rotating pan halfway through.
- Sprinkle with freshly chopped chives, if desired, and serve.
Notes
Store garlic confit in an airtight glass container in the refrigerator for up to 3 months.
Nutrition
Serving: 4ounces | Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Sodium: 710mg | Fiber: 2g | Sugar: 1g