Roasted Garlic Fingerling Potatoes in Thyme and Butter

Roasted Garlic Fingerling Potatoes in Thyme and Butter Recipe

Fingerling potatoes are a small (probably the smallest) variety of potatoes. They have a very cute, narrow shape. The flesh is firm and yellow. They are not too starchy like Russet potatoes. I love roasting them and serving them as appetizers. It's a perfect bite-sized amuse-bouche, which literally means "playful in the mouth" in French. They will be a hit at your next fancy dinner party.


Yields: 4

20 to 25 fingerling potatoes, about 1-1/2 lbs
2 Tbs olive oil, + extra for greasing the baking dish
3 Tbs unsalted butter, cubed
1 tsp sea salt
5 cloves garlic, finely minced
1 sprig thyme, stemmed, finely chopped (about 2 teaspoons)
2 Tbs flat-leaf parsley, finely chopped
1-1/2 Tbs fresh lemon juice
1/4 tsp white peppercorns, freshly ground


Preheat oven to 425°F.

In a saucepan, heat the olive oil. Add the butter and about 2 teaspoons of minced garlic. Cook the garlic until it is slightly golden. Remove the garlic and set aside.

In the same saucepan, add the fingerling potatoes. Coat each potato with the oil/butter mixture. Lower the heat to very low. Cover and let it cook for about 10-12 minutes. Toss occasionally. Bring the heat back to medium. Season with salt and pepper. Add the garlic, thyme and 1 tablespoon of flat-leaf parsley; wait 2 minutes until the garlic is translucent and starts sticking to each potato. Drizzle the lemon juice over the potatoes.

Immediately transfer to a greased baking dish. Cover with heavy duty aluminum foil. Place into the hot oven and roast for about 15 minutes. Uncover and cook for another 2-3 minutes to get the garlic very fragrant and golden. The fingerling potatoes should be fork-tender. Remove from the oven. Garnish with the remaining flat-leaf parsley. Toss well.

You can serve the fingerling potatoes with a steak, a roasted chicken or as an appetizer with a garlic chive-flavored goat cheese dip (check the tip section below).

Bon appétit!


For the garlic chive-flavored goat cheese dip: In a small bowl, soften 5.3 oz of garlic-flavored goat cheese with 2 tablespoons of heavy cream. Add about a tablespoon of finely snipped garlic chives (I get them from my herb garden). Transfer to a deep dipping bowl. Sprinkle additional garlic chives for decoration. Voilà!

Summer days are almost here. Another idea is to use your barbeque grill. Place all the fingerling potatoes in a vegetable basket. Cover with heavy duty aluminum foil or
(if you don't own a vegetable basket) wrap the potatoes in a sheet of aluminum foil, papillote-style. Place on the grill and let it cook for about 20 minutes. The exact term used is called "en papillote". The material used in general is parchment paper but for the barbeque, I used aluminum foil because I didn't want the wax paper catching on fire.

You can substitute with baby Yukon gold potatoes but the cooking time might take a little longer, depending on the size of the potato. Check doneness with a fork.

Published By: Jacqueline Pham on June 4, 2009.


[-] Great blog! - Guest-MattNoMeatAthlete
Just found your blog, what a great recipe resource it will be for me! I love that you do a lot of veggie meals, and all the international recipes. It's so easy for me to get in a cooking rut and forget that, say, Indian and Asian cooking exist!

Matt (No Meat Athlete) Website Link
[ Posted at 4:24 AM on 6/4/09 | Reply ]
This is perfect - I have a 2kg bag of potatoes, a handful of fresh thyme, and parsley is my current favourite herb of the month! :)

Trisha Website Link
[ Posted at 4:44 AM on 6/4/09 | Reply ]
[-] I'm with you! - Guest-JessicaFoodmayhem
Roasted waxy potatoes are the best! I could eat that whole lovely bowl of it all by myself.

Jessica@Foodmayhem Website Link
[ Posted at 5:16 AM on 6/4/09 | Reply ]
Oh wow! I'm definitely going to try this. Everything looks so good on your site. Thanks for visiting my blog.


Paz Website Link
[ Posted at 5:22 AM on 6/4/09 | Reply ]
yumm yumm!!.. sound soo delish.. gonna try this out soon

nora@ffr Website Link
[ Posted at 5:35 AM on 6/4/09 | Reply ]
[-] Exactly! - Guest-nick
This is almost EXACTLY the way I make my fingerling potatoes!

I think they go particularly well with a roasted lemon/thyme flavored chicken.

nick Website Link
[ Posted at 5:53 AM on 6/4/09 | Reply ]
In farmers' markets in France, it is very common to place potatoes under the chicken rotisserie so that all the fat and goodness drip on the potatoes. Isn't it a great way to roast potatoes at their full flavor?
[ Posted at 1:10 AM on 6/5/09 | Reply ]
Great minds think alike,...hahaha!
I never heave tried goat(s ricotta, but sheep's ricotta is a bit sour & so light & healthy. I think that it is better to use your goeat's ricotta because it is more healthy than full fat ricotta! Sheep & goat's ricotta is so healthy instead of the other one. I get myne at the Italian food store at the market.
Maldon sea salt is sea salt from the city of Maldon in England , in the Uk. Here is their website:
A lot is explained, Jackie!

Sophie Website Link
[ Posted at 9:55 AM on 6/4/09 | Reply ]
[-] Eats Well With Others - Guest-Joanne
Thanks for stopping by my blog! It looks like you've got some great recipes on here and I can't wait to try them out. I've never had fingerling potatoes but have heard good things about them. This recipe looks like a keeper for sure.

Joanne Website Link
[ Posted at 10:11 AM on 6/4/09 | Reply ]
[-] unconfidentialcook - Guest-unconfidentialcook
Thank you so much for stopping by, and please do come again. Yum on those potatoes, and I bet the melting pot in your house is delish!!!

unconfidentialcook Website Link
[ Posted at 1:20 PM on 6/4/09 | Reply ]
[-] Great blog and great potatoes - Guest-MyCarolinaKitchen
Great looking potatoes. I could eat the whole bowl by myself.

Thanks for stopping by my kitchen which allowed me to find your great blog. Lots to see here and I'll return soon.

My Carolina Kitchen Website Link
[ Posted at 1:21 PM on 6/4/09 | Reply ]
[-] Great potatoes & terrific blog - Guest-MyCarolinaKitchen
I love potatoes and could eat that whole bowl all by myself.
Thanks for stopping by my kitchen. It gave me the opportunity to find your terrific blog. Lots of good food here. I'll be back for more.

My Carolina Kitchen Website Link
[ Posted at 1:24 PM on 6/4/09 | Reply ]
What a faboulous blog, a perfect melting pot and full of joy!
Un concentré de belles cuisines et, bien entendu, j'aime beaucoup cette recette très haute en couleurs...
P.S. Le nom du blog est rigolo :-)

Dada Website Link
[ Posted at 1:25 PM on 6/4/09 | Reply ]
Thanx for visiting my blog Jacqueline,u hav a great blog, wow u hav so many options to cook,indian,vietnameese,french & american,lucky u..Potatoes look great,nice click

vrinda Website Link
[ Posted at 1:47 PM on 6/4/09 | Reply ]
[-] They look great! - Guest-lisaiscooking
Your potatoes look amazing, and I love the goat cheese dip idea. Sounds delicious!

lisaiscooking Website Link
[ Posted at 3:23 PM on 6/4/09 | Reply ]
Fingerlings are so yummy! I love the idea of serving them with the garlic chive-flavored goat cheese dip - that sounds excellent!

Natasha - 5 Star Foodie Website Link
[ Posted at 3:46 PM on 6/4/09 | Reply ]
[-] Almost Bourdain - Guest-Elle
I love roasted potatoes. Yummy great recipes.

Elle Website Link
[ Posted at 11:15 PM on 6/4/09 | Reply ]
[-] Foodie with Little Thyme! - Guest-cassie
My family loves fingerling potatoes. I love your tips.

cassie Website Link
[ Posted at 4:24 AM on 6/5/09 | Reply ]
Great recipe. Everybody loved it. Can't wait to try more recipes
[ Posted at 11:25 AM on 6/8/09 | Reply ]
Hello Jaqueline,
I've just stumbled upon your blog,
and been reading through your posts,
which I've thoroughly enjoyed. I make a similar dish to this, so now I'm going to try yours!

lesley Website Link
[ Posted at 7:24 AM on 7/14/09 | Reply ]

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