Rosemary Herbed Oven Roasted Fingerling Potatoes

… A Naturally Gluten-free, Vegan Side Dish!

These herbed petite potatoes are my idea of a perfect starchy side dish. They bake more quickly than a standard size russet potato, and because they don’t need to be peeled, since their skin is tender, these little gems require little prep work to get them into the oven. A quick scrub with a veggie brush (any brand will work fine), a pat dry, then toss with some olive oil and seasonings, and they’re ready to roast. Simple as that! The scents of rosemary, basil, and garlic will waft through the kitchen and make your mouth water – at least it does mine. Perfectly roasted fingerlings, when pierced with a fork, will have a little snap to the seasoned “skin”, and the center will be tender and almost melt in your mouth when you bite into them.

Seasoning them with just about any herbs* you like dresses them up for more keen palates, but I really love how fun and approachable these Fingerlings can be for kids due to their smaller size. Kid-friendly, Mom approved. Yes, I know I’m borrowing a line from a cereal campaign. You get the idea though.

*I like to use fresh herbs whenever I’m able, but dried work very well too – just make sure the brand doesn’t use a anti-caking ingredient so the herbs and spices remain gluten-free. McCormick (will always list an offending ingredient clearly, such as wheat, barley, etc.) and Spicely Organics are gluten-free.

Gluten-free, Vegan Rosemary Herbed Oven Roasted Fingerling Potatoes

Prep time: 10 minutes

Roasting time: 20-25 minutes

Oven temp: 400ºF

Makes: 3-4 average side portions

Ingredients:

1 bag Fingerling potatoes (about 20 potatoes), rinsed, scrubbed, dried

1 Tablespoon extra virgin olive oil

1 Tablespoon fresh rosemary, finely chopped

1 teaspoon dried basil

1 teaspoon onion powder

1 clove fresh garlic, finely minced – optional

1/8-1/2 teaspoon paprika

kosher salt and black pepper, to taste

Directions:

Preheat oven on bake setting to 400ºF. Line a baking sheet with parchment paper. Set aside.

Combine potatoes, oil, rosemary, basil, onion powder, garlic, paprika, salt, and pepper in a bowl. Toss to coat potatoes and distribute seasonings well.

Pour potatoes onto prepared baking sheet and place pan on center rack in preheated oven.

Roast (on bake setting) for about 20 minutes, or until fork can easily pierce the center of a potato.

Serve hot. Leftovers can be stored in an airtight container in the fridge for up to a week. Great reheated as is for another side dish.

Other serving suggestions for leftover roasted potatoes:

• Slice cold potatoes into green salads.
• Chunk into soup (a nice change from rice sometimes).
• Cube and reheat, then mix with roasted Brussels Sprouts.
• Cut into thin slices as a topping on homemade pizza.

Do you enjoy roasted or baked potatoes? What creative ways do you have for using leftover roasted potatoes?

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Baked Sweet Potato Fries with Orange Balsamic Glaze

Herbed Roasted French Fries

Rosemary Roasted Garlic Mashed Potatoes