Roasted Fingerling Fries
These are hands down the easiest potatoes to make. They get all crispy and delicious in the oven. On busy nights, I'll simply add olive oil, salt, and pepper, and the boys gobble them up. When I have more time, I'll mix in a few cloves of minced garlic and chopped thyme or rosemary for extra flavor.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 pound fingerling potatoes
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 2 teaspoon garlic cloves minced
- Carbohydrate 13.6798366558133 g
- Cholesterol 0 mg
- Fat 4.58753904877774 g
- Fiber 1.76106925972175 g
- Protein 1.61538408073064 g
- Saturated Fat 0.64763565685302 g
- Serving Size 1 1 Serving (82g)
- Sodium 105.674438396627 mg
- Sugar 11.9187673960915 g
- Trans Fat 0.139699597987051 g
- Calories 100 calories
<p> Preheat oven to 450 degrees.</p> <p> Scrub and rinse potatoes; pat dry with paper towels. Cut potatoes diagonally into 1/3-inch slices. Combine potato, oil, and next 4 ingredients (through pepper) in a large bowl; toss to coat. Spread potato mixture in a single layer on a large baking sheet. Bake at 450 degrees for 10 minutes.</p> <p> Sprinkle garlic over potato mixture; turn potato mixture with a spatula. Bake an additional 10 minutes or until crisp-tender.</p> <p>Kids Can Help: Once you've sliced the potatoes, kids can toss them with the olive oil and other ingredients, and then spread them out on the baking sheet. They can also pick the thyme and rosemary off the stems for you if they really want to learn!</p>
