Equipment
- Parchment Paper
Ingredients
- 12 Fingerling Potatoes halved (use more or less depending on size)
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Garlic powder
- 1 tsp Fresh thyme chopped
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil.
- Toss the potatoes with all ingredients and season with salt and pepper on the baking sheet. Roast for about 20 minutes, tossing halfway through until they are fork tender and golden brown. (The timing will depend on the size of your potatoes).
- Adjust seasoning with salt if needed before serving.
Nutrition
Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 594mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1023IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg
Roasted Fingerling Potatoes
Equipment
- Parchment Paper
Ingredients
- 12 Fingerling Potatoes halved (use more or less depending on size)
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Garlic powder
- 1 tsp Fresh thyme chopped
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil.
- Toss the potatoes with all ingredients and season with salt and pepper on the baking sheet. Roast for about 20 minutes, tossing halfway through until they are fork tender and golden brown. (The timing will depend on the size of your potatoes).
- Adjust seasoning with salt if needed before serving.
Nutrition
Calories: 157kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 25mgPotassium: 594mgFiber: 3gSugar: 2gVitamin A: 1023IUVitamin C: 13mgCalcium: 31mgIron: 2mg
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