Crispy Lemon-Garlic Fingerling Potatoes

Crispy Lemon-Garlic Fingerling Potatoes -

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 -

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 -

Crispy Lemon-Garlic Fingerling Potatoes

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: About 50 minutes


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


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