Hey everyone, it’s Kevin! Today I am sharing with you a potato dish that has me questioning my relationship with French fries—these roasted garlic fingerling potatoes!
I absolutely love French fries, but they can be quite difficult to make at home without a deep fryer. Thankfully, I recently discovered fingerling potatoes through watching Masterchef and knew that I had to try to make an at-home French fry alternative with them. While potatoes taste great by themselves, my goal was to infuse these roasted fingerling potatoes with garlic flavor (I love garlic). To do so, this recipe adds garlic flavor in multiple stages to get as much garlic flavor as possible into the potatoes.
All The Garlic
Like I said above, my goal was to infuse these fingerling potatoes with as much garlic flavor as possible. One of the main issues I’ve had in the past with homemade garlic fry recipes is that there just isn’t any noticeable garlic flavor. So, for these roasted garlic fingerling potatoes, I add garlic flavor in 3 ways: roasted garlic butter, garlic-infused olive oil, and minced garlic.
While it may sound like the potatoes might end up overly garlicky, the end result is actually just a light garlic flavor that is noticeable but not overpowering. The roasted garlic in the butter and olive oil provide a lighter and sweeter garlic flavor, while the minced garlic (which ends up crispy after roasting with the potatoes) adds a more traditional garlic flavor.
Don’t worry if this sounds too complicated. It’s actually very easy but will take a bit of time (you can split the recipe into two parts though to save time!) To make the roasted garlic butter, all you have to do is cook a head of peeled garlic cloves in olive oil until they become soft enough to mash into a paste. Then just mix the paste with some softened butter and thyme! Strain the olive oil used to roast the garlic and you have your garlic-infused olive oil as well!
The best part is that you can use the leftover roasted garlic butter and olive oil to keep making more of these roasted fingerling potatoes! During my trials, I typically had enough left over to make this dish at least 3 times.
This recipe is easy. While it’ll be hard to mess up, here are a few tips to help you get these roasted fingerling potatoes just right on your first try.
- Make the roasted garlic butter and olive oil a day or two in advance to save time. If you’re short on time to make the full recipe from start to finish, this will cut the cook time in half. All that’s left to do is to toss the potatoes with everything and bake.
- Dry potatoes = crispy potatoes. Make sure to dry your potatoes well after rinsing, otherwise all that water will cause your potatoes to steam in the oven instead of roast. Let the Maillard reaction do its work.
- Overcrowded potatoes = steamed potatoes. In the same vein, make sure not to overcrowd the baking sheet. If they are packed too tightly, they will steam. If your baking sheet isn’t large enough to hold all of the potatoes, bake in two batches instead of overcrowding.
Let’s get started on these better-than-french-fries roasted garlic fingerling potatoes!
Looking for some entrees to eat with these potatoes?
- Reverse-Seared Steak (the best part is you can use the leftover roasted garlic butter!)
- Juiciest Stovetop Burger with Bacon and Onions
- Stovetop Asian Grilled Chicken Breast
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