Herbed Fingerling Potatoes

October 28, 2013 by Kenmore

A tasty alternative to red or white potatoes, this side will dress up your dinner table for the better.


preparation time
0 mins

cook time




1 pounds fingerling potatoes

1 bunch fresh thyme can use rosemary or sage

2 tablespoons extra virgin olive oil


Step 1

Preheat oven to 425F. Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using sage, give the leaves a quick chop so that they're not too big.

Step 2

Wash and pat dry the potatoes and place them in a mixing bowl. Drizzle them with the olive oil, then toss them so they're fully coated with the oil.

Step 3

Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly.

Step 4

Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.

Step 5

Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes - 20 to 25 minutes - flipping them every 10 minutes or so to ensure the tops don't burn. Garnish with a sprig of your fresh herb and serve.


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