Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They make a great side dish or a filling dinner. Vegan-friendly.
About Fingerling Potatoes
You've seen these many times at the grocery store, haven't you? These are small, elongated potatoes (finger-shaped) sold in many grocery stores and large supermarkets. Fingerling potatoes have several varieties, including Russian Banana, Pink-Skinned, and Purple Peruvian. I've tried them all and they work great in this recipe.
What do Fingerling Potatoes Taste Like?
Because of their waxy texture, Fingerling Potatoes are firm and moist. They have a mild, buttery taste, very similar to regular potatoes. Their skin is very thin and tender, and it doesn't become chewy when roasted or boiled.
1. Preheat the oven to 375º F.
2. Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12x17 inches), non-stick baking sheet in a single layer.
3. Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
4. In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
5. Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
6. Once cooked, remove the potatoes from the oven and flip them cut-side up.
7. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.
Is this Recipe Healthy?
Made with simple, wholesome ingredients, these potatoes will fit into your healthy lifestyle. This recipe is Whole30 compliant. It is also vegan.
How to Reheat These Potatoes?
Cut them into smaller pieces and reheat them in a non-stick skillet on the stovetop. Store your leftovers in the refrigerator in an airtight container for up to 3 days.
Can I use Regular Potatoes instead?
Yes. I would recommend using new potatoes, since they are very similar to fingerling potatoes in texture and size, and have tender skin. If you want to use other types of potatoes, you might have different, but still delicious, results. Also, if your potatoes are large, you might want to quarter them
Roasted Fingerling Potatoes
- 2 lbs. fingerling potatoes of any variety
- 3 tbsp. olive oil
- 1 ½ cup vegetable broth
- 3 tbsp. lemon juice
- 3 garlic cloves minced
- 1 tbsp. dried oregano
- ½ tsp. salt or to taste
- ½ tsp. pepper
INSTRUCTIONS- Preheat the oven to 375º F.
- Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12×17 inches), non-stick baking sheet in a single layer.
- Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
- In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
- Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
- goog_1972149106Once cooked, remove the potatoes from the oven and flip them cut-side up. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.
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