Baked Fingerling Potatoes

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My family loves these tasty fingerling potatoes! Fingerling potatoes are so easy to deal with, and I’ve found they are just about the only ones my kids will eat that don’t have to be made into mashed potatoes. Why, I have no clue, don’t bother asking at this point. You can lightly season these, grill, bake, steam you name it and they will come out perfectly each time.

Ingredients

1 lb fingerling potatoes

1/3 cup parsley chopped (should be fresh)

salt and pepper to taste

1/3 tbsp butter

1 garlic glove minced finely

1/2 tbsp chopped thyme

1/2 cup virgin olive oil

1-3 tablespoons water (or even chicken broth if you have it)

Directions

Preheat Oven to 350F

Line baking pan with foil and drip some of the oil onto the bottom . Wash and scrub the potatoes. Line the pan with the potatoes and drizzle them with the oil. You don’t need all the oil, just drizzle and coat, you should have some oil left over. Take your seasonings parsley, salt, pepper garlic and thyme and sprinkle over potatoes, move them around so everything has been seasoned. Place butter anywhere in the dish and the water. Cover with foil and place in a 350 oven, for 35 minutes or until the potatoes are tender, shouldn’t take longer than 45 minutes.

I like the skins on, but you can peal them before hand, simply boil the potatoes first for about 10 minutes then cool them off and pinch off the skins before baking, season and cook for just a little less time.

Enjoy!

This recipe was shared by Have Sippy’s contributing recipe blogger, Melanie. You can enjoy more recipes by checking out her blog- My Side Of Life, Connect by Facebook and/or Twitter too!