Rosemary + Thyme Fingerling Potatoes
When I make these, I try not to tell anyone because I genuinely don’t want to share them. They are SO good. I’d eat just these for Thanksgiving dinner if I had to only choose one dish. The canola oil gets them crispy, the whole garlic adds just the right amount of that strong taste, and the Fall herbs really take this home. They melt in your mouth and I guarantee everyone will come back for seconds if there’s any left.
Rosemary + Thyme Fingerling Potatoes
These quick, to die for fingerling potatoes are the perfect fresh take on a side for Thanksgiving.
Ingredients
- 1 lb. baby fingerling potatoes
- ¼ cup canola oil
- 2 T butter
- 6 cloved garlic peeled
- ⅔ cup chicken broth
- 3 T heavy whipping cream
- 1 T thyme
- ½ T rosemary
- ½ T sage
- 1 t salt `
- ½ t pepper
Instructions
- Cut the fingerling potatoes in half.
- Heat olive oil in a cast iron or a pan over medium heat.
- Add the potatoes, skin side down. Cook until they start to brown, which should be around 2-3 minutes.
- Flip, and let the other side brown. This should take around 2-3 minutes as well.
- Add the butter and garlic. Let everything cook together for another 2-3 minutes, making sure to stir frequently.
- Add the chicken broth, heavy whipping cream, thyme, rosemary, sage, salt, and pepper. Combine.
- Turn the heat to low and cook for an additional 10 minutes, stirring frequently.
