Description
Crispy roasted fingerling potatoes tossed in a garlicky shallot butter sauce, with loads of fresh chives. Need I say more? These fingerling potatoes are truly finger lickin’ good haha!
Ingredients
Scale
- 1 bag (1 lb or 24 oz) fingerling potatoes
- Olive oil
- 4 tbsp butter or vegan butter
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 1 tsp kosher salt, plus more as needed
- 1 tsp freshly cracked black pepper
- 1/4 cup loosely packed minced chives or parsley
Instructions
- Preheat your oven to 450°F and line a large sheet pan with parchment paper.
- Roast the potatoes. Wash the fingerling potatoes well and pat dry. Then slice each potato in half lengthwise and dump it on the prepared sheet pan. Drizzle with a small amount of olive oil and toss to coat the potatoes well. Adjust the potatoes so they’re face-down on the sheet-pan and have space in-between to breathe (this will help the potatoes crisp up nicely). Roast in the oven for 25 minutes or until crisp and brown.
- Make the garlicky shallot butter sauce. In a medium saucepan, add the butter and melt on medium-low heat. Then dump in the shallots and minced garlic. Stir and let the shallots and garlic fry until transparent, about 3-4 minutes. Finally, stir in the salt and freshly cracked black pepper. Taste the butter sauce and adjust salt and pepper as needed.
- Toss the potatoes in the sauce and season. Once the potatoes are done, remove from the oven and pour over the garlicky shallot butter sauce. Sprinkle the potatoes with the minced chives and toss to coat with the sauce. Adjust salt as needed and serve!