Roasted Fingerling Potatoes
My husband actually first made these Roasted Fingerling Potatoes last week and I couldn’t stop gushing about them. Crispy around the edges, soft in the center and tossed in herbs and seasonings for flavor – what’s not to love? Roasted potatoes are like French fries’ healthier cousin. I realized when I started putting together my 2016 Reader’s Choice Awards that I didn’t make a ton of side dishes last year, so this year I promise to bring you more, starting with these! Not only are these Roasted Fingerling Potatoes delicious, but they also come together really quickly with minimal prep time (just slice, toss and bake). Perfect for any night of the week! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Want to make two side dishes at once with almost no extra work? You could also easily roast veggies in the oven at the same time and temperature (even on the same baking sheet if you have room). I like to do broccoli and carrots, but do whatever you like! As a side note, in case you noticed my potatoes were tri-colored, Wegmans sells a fingerling potato medley and I always get that kind because my husband loves purple potatoes. Normal fingerling potatoes will work just as well!
Looking for more tasty lightened up side dishes? Try my Garlic Roasted Green Beans with Almonds, Loaded Cauliflower Bake, Parmesan Roasted Sweet Potatoes, Spinach and Parmesan Orzo, Cheesy Broccoli Bake, Garlic Thyme Roasted Carrots, Easy Garlic Knots, Butternut Squash Quinoa Salad, Roasted Smashed Garlic Potatoes, Sweet Potato Casserole Stacks, Cheddar Bay Pull Apart Muffins, Cheddar Broccoli Orzo, Broccoli Salad, Tomato Cobbler and many more in the Side Dishes category of my recipe index!
Roasted Fingerling Potatoes
Ingredients
- 1 ½ lbs (24 oz) fingerling potatoes, cut in half lengthwise
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon minced garlic
Instructions
- Pre-heat the oven to 425. Line a baking sheet with aluminum foil and spray the aluminum foil with cooking spray. Set aside.
- Place the halved potatoes into a mixing bowl and drizzle with the oil. Stir to coat. Sprinkle with the thyme, parsley, salt, pepper and garlic and stir until well combined. Transfer the coated potatoes to the prepared baking sheet and spread in a single layer. Place the sheet in the oven on the center rack and bake for 30-35 minutes until the edges are crisp and the centers are cooked through. The bottoms of the potatoes (facing down on the cookie sheet) should be golden. Serve warm.
Notes
4 per (1/4 of the recipe) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)