Roasted Fingerling Potato Salad Recipe with Fresh Herbs
This roasted fingerling potato salad recipe with fresh herbs and lemon zest is a simple dish to pull together when you’re staring at an empty pantry and a few random ingredients in the fridge.
Fingerling potatoes are one of 200 types of potatoes sold in the United States. A fingerling potato is small and stubby when fully grown, and are great for quick dishes since very little cutting is necessary. Just rinse and cook them whole in 25 minutes. Fingerling potatoes are waxy potatoes, meaning they hold their shape when cooked, and are ideal for roasting, baking, and boiling.
Roasting Fingerling Potatoes
I like to roast the potatoes for this recipe to add an extra depth of flavor. Roasting caramelizes the sugars in the potatoes, which is the brown bits you see after roasting. Fingerling potatoes are perfect for roasting whole, since they are small, they don’t take much time to get soft. If your potatoes are vastly different sizes, cut the larger ones in half so that all potatoes are a similar size. This way they will roast evenly.
Potato Salad Recipe for an Easy Healthy Dinner
Roasted Fingerling Potato Salad Recipe with Fresh Herbs and Lemon Zest
- 1 bunch fresh herbs (I used Italian parsley, mint, and chives)
- 1 pound fingerling potatoes, small to medium size
- 2 Tablespoons extra virgin olive oil
- 3/4 teaspoon fine sea salt
- 2 Tablespoons lemon zest
- Preheat oven to 450 degrees Fahrenheit.
- Mince 1/3-1/2 cup fresh herbs.
- In a bowl, combine potatoes with olive oil and sea salt. Toss to coat potatoes.
- Roast potatoes in hot oven until fork tender, 20-25 minutes.
- Toss with fresh herbs and lemon zest.
- Leave at room temperature or refrigerate until ready to eat.