Description
Ultra-crispy roasted fingerling potatoes coated in cornstarch and finished with a fragrant garlic herb butter. Crispy outside, fluffy inside, and packed with fresh, savory flavor.
Ingredients
3 tablespoons vegetable oil
2 pounds fingerling potatoes, unpeeled
3/4 cup water
3 tablespoons cornstarch
4 tablespoons butter, softened
2 garlic cloves, pressed
3 tablespoons finely minced fresh herbs (thyme, oregano, rosemary, parsley)
Salt and pepper, to taste
Instructions
- Heat oven to 425°F (220°C). Spray a rimmed baking sheet with vegetable oil spray, then pour vegetable oil onto the sheet and tilt to coat.
- Halve the fingerling potatoes lengthwise and place in a large bowl.
- Whisk water and cornstarch in a separate bowl until smooth. Microwave, stirring every 20 seconds, until thickened to a pudding-like consistency (1–3 minutes). Add up to 2 tbsp water if needed.
- Transfer the thickened cornstarch mixture to the potatoes and toss until fully coated.
- Arrange potatoes cut-side down on the baking sheet with small gaps between them. Cover tightly with lightly greased foil and bake for 12 minutes.
- Remove the foil and continue baking 10–18 minutes until the bottoms are golden brown.
- Flip each potato with a thin metal spatula and bake another 10–18 minutes until the second side is golden.
- Mix softened butter, garlic, herbs, salt, and pepper in a small bowl to make the garlic herb butter.
- Transfer potatoes to a bowl and toss with about half the herb butter, adding more a teaspoon at a time to avoid sogginess.
- Serve immediately.
Notes
Add lemon zest to the herb butter for brightness.
Add red pepper flakes for heat.
Try herb variations like dill, chives, or sage.
Sprinkle Parmesan over hot potatoes for extra richness.
Nutrition
- Serving Size: 1 portion
- Calories: Approx. 290
- Sugar: 2g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
