Crispy Lemon-Garlic Fingerling Potatoes

Crispy Lemon-Garlic Fingerling Potatoes - www.PerrysPlate.com

Are all of your heads still swimming with pie hangover?

I think that’s one thing I didn’t have enough of.

Potatoes? I had plenty. We went to Idaho for Thanksgiving. I think it’s an unwritten Idaho law that a giant pile of (real) mashed potatoes be on every Thanksgiving table.

Something like this….

Mashed Potato Pile - www.PerrysPlate.com

If it’s not a law, it should be.

Meanwhile, these crispy roasted fingerling potatoes keep me pretty happy the rest of the year.  Even better if you can find the multi-colored ones. My girls got a kick out of eating pink and purple potatoes.

Plus, I love potatoes with lemon and garlic.

Crispy Lemon-Garlic Fingerling Potatoes - www.PerrysPlate.com

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Crispy Lemon-Garlic Fingerling Potatoes

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: About 50 minutes

Ingredients:

2 pounds fingerling potatoes
3 Tablespoons coconut oil, melted
3 teaspoons lemon zest
4 cloves garlic, peeled and (Microplane) grated/pressed
1/4 teaspoon salt
freshly ground black pepper

Directions:

Preheat your oven to 425 degrees F.

Place melted coconut oil in a small bowl. Add lemon zest and garlic to the oil, and set aside while you prep the potatoes.

Half the fingerlings and quarter the larger ones. Place them on a rimmed baking sheet, drizzle the flavored oil over top, and using your hands, toss to coat evenly. Sprinkle with salt and pepper.

Roast for 30-40 minutes, checking on them a few times, and turning them with a spatula.

Serve immediately.

from Perry's Plate

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15 Responses to “Crispy Lemon-Garlic Fingerling Potatoes”

  1. 1

    Cathy @ Noble Pig — November 26, 2012 @ 1:26 pm

    I’ve dosomething similar and they are the best flavor. People have no idea how well lemon in potatoes go together…it’s magic!!

    [Reply]

  2. 2

    Cassie | Bake Your Day — November 26, 2012 @ 2:04 pm

    Confession: mashed potatoes aren’t my favorite. I would much rather have lemon and garlic on my potatoes. Love this!

    [Reply]

  3. 3

    Stephie @ Eat Your Heart Out — November 26, 2012 @ 5:51 pm

    I just LOVE roasted potatoes! And I sure can’t get enough of those pretty multicolored ones! :-)

    [Reply]

  4. 4

    Joanne — November 26, 2012 @ 6:47 pm

    I would choose these over mashed potatoes any day! The lemon and crispy outsides get me every time.

    [Reply]

  5. 5

    Megan {Country Cleaver} — November 26, 2012 @ 7:14 pm

    crispy potatoes make me unequivocally happy. I’ve never put lemon on mine – but it’s about time I try!! These look lovely!

    [Reply]

  6. 6

    Julia {The Roasted Root} — November 27, 2012 @ 2:13 pm

    Wow, look at that pile of mashed potatoes! I bet you guys had enough people at your Thanksgiving to conquer that thing but holy smokes, what a mountain! Your colorful garlicy fingerlings look awesome and my family would snap those up in a split second!

    [Reply]

  7. 7

    Jodi J. — November 27, 2012 @ 8:44 pm

    These look awesome! My kids would love them and they are making me drool at almost 10 pm at night!

    [Reply]

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  9. 8

    Melissa R. — November 28, 2012 @ 4:46 am

    These look amazing I can’t wait to try them, thanks for all the great recipes!!

    [Reply]

  10. 9

    Erin @ Texanerin Baking — December 2, 2012 @ 12:26 pm

    Roasted potatoes are one of my favorite things ever. Beats sweets hands down. The only problem is that I always feel the need to eat a pound. By myself. Not so good…

    These look delightful! Someone brought something similar to the Thanksgiving I went to and I ate most of them + turkey + my cake and that was it. Roasted potatoes… woohoo. :D

    [Reply]

    • Natalie Perry replied: — December 3rd, 2012 @ 8:12 pm

      Ah… Another reason to like you! I think I’d choose roasted potatoes over sweets, too!

  11. 10

    Rachel Cooks — December 3, 2012 @ 9:38 am

    My husband isn’t a potato fan but does love roasted potatoes–I’ll have to try these! Love the lemon/garlic combination.

    [Reply]

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  14. 11

    Nice Wheels — April 5, 2014 @ 9:05 pm

    The coconut oil overpowered the lemon zest, and added a sort of tropical flavor that I didn’t want. Will try again perhaps with grape seed oil. Thank you for the method!

    [Reply]

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