Roasted Fingerling Potatoes Recipe (Print Version)

# Ingredients:

01 - 1 1/2 pounds fingerling potatoes.
02 - 2 1/2 tablespoons extra virgin olive oil.
03 - 3 cloves garlic, minced (1 tablespoon).
04 - 3/4 teaspoon kosher salt.
05 - 1/2 teaspoon dried thyme.
06 - 1/2 teaspoon black pepper.
07 - 2 tablespoons grated Parmesan (optional).
08 - 2 tablespoons fresh parsley, minced.

# Instructions:

01 - Heat oven to 400°F.
02 - Rinse and dry potatoes, trim bad spots. Cut in half lengthwise.
03 - Toss potatoes with oil, garlic, 1/2 teaspoon salt, thyme, and pepper.
04 - Place on baking sheet cut-side down, not touching.
05 - Bake 30-40 minutes until crisp and tender, flipping twice.
06 - Add parsley, Parmesan if using, and remaining salt. Serve hot.

# Notes:

01 - Keeps in fridge up to 4 days.
02 - Can be frozen up to 3 months.
03 - Best reheated in oven.

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