Golden-skinned fingerling potatoes roast crisp at the edges and stay tender inside.
Bright lemon and fresh parsley cut through the richness while garlic adds savory depth.
A satisfyingly crisp exterior with a herbaceous, slightly tangy finish.
Serve hot alongside grilled meats, roasted poultry, or a weekday salad.
Ingredients
- Fingerling potatoes (1.5 lb / 700 g), scrubbed and halved lengthwise
- Olive oil (2 tbsp)
- Garlic cloves (3–4), thinly sliced
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Fresh parsley (1/4 cup), finely chopped
- Sea salt (1 tsp) and freshly ground black pepper (1/2 tsp)
- Smoked paprika (1/2 tsp) or regular paprika (optional)
- Crushed red pepper flakes (pinch, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or leave unlined for extra crisping.
- Toss the halved potatoes with olive oil, sliced garlic, salt, pepper and paprika until evenly coated.
- Arrange cut-side down in a single layer on the baking sheet so they don’t steam; leave a little space between pieces.
- Roast for 25–30 minutes, turning once halfway, until edges are deeply golden and a skewer slips in easily.
- Remove from oven, immediately sprinkle with lemon zest and lemon juice, then gently toss with chopped parsley.
- Adjust seasoning to taste and let rest 2 minutes so flavors meld; serve warm.
Tips or Variations
- For extra crispness, roast at 450°F (230°C) for 20–25 minutes, watching closely to avoid burning.
- Add whole rosemary sprigs before roasting or swap parsley for dill for a different herb note.