Description
Ina Garten’s roasted fingerling potatoes elevate simple vegetables with elegant French technique. Golden-edged potatoes and crisp green companions create a stunning side dish that brings Mediterranean warmth to your dinner table.
Ingredients
Scale
Main Vegetables:
- 1½ pounds fingerling potatoes, cut in half lengthwise
- 1 pound broccolini, French string beans, broccoli, asparagus, snow peas, or other tender green vegetable
- 3 large shallots, peeled and cut in wedges through the root end
Seasonings and Herbs:
- 6 to 8 large sprigs fresh thyme
- Kosher salt
- Freshly ground black pepper
- Sea salt or fleur de sel
Oils:
- Good olive oil
Instructions
- Thoroughly clean and pat dry the potatoes, ensuring no excess moisture remains, which could prevent proper roasting.
- Arrange whole shallots and potatoes on a spacious sheet pan, creating a single layer to promote even caramelization and crisp edges.
- Liberally drizzle extra virgin olive oil over the vegetables, ensuring complete and uniform coating by gently massaging the oil with clean hands.
- Season the vegetables with kosher salt and freshly cracked black pepper, distributing the seasoning evenly across the surface.
- Strategically place fresh thyme sprigs atop the vegetables to infuse subtle herbaceous notes during roasting.
- Transfer the sheet pan to a preheated oven at 200°C / 400°F, positioning the rack in the middle for consistent heat distribution.
- Roast the potatoes and shallots for 25-30 minutes, carefully flipping them once midway to achieve golden-brown exteriors and tender interiors.
- Remove and discard the spent thyme sprigs after the initial roasting period.
- Introduce broccolini or selected green vegetable to the pan, gently tossing with the partially roasted potatoes to ensure even heat exposure.
- Continue roasting for an additional 10-15 minutes until the green vegetables reach a crisp-tender texture and potatoes develop a rich, caramelized finish.
- Upon removing from the oven, generously sprinkle with premium sea salt or delicate fleur de sel to enhance the roasted vegetables’ natural flavors.
- Serve immediately while the vegetables are piping hot, showcasing their crisp exterior and tender interior.
Notes
- Create a crispy texture by patting potatoes completely dry before roasting, preventing soggy results and ensuring golden-brown perfection.
- Slice vegetables uniformly to guarantee even cooking, eliminating undercooked or burnt sections that can ruin the dish’s overall quality.
- Maximize herb flavor by adding fresh thyme sprigs during roasting, infusing the entire dish with aromatic Mediterranean-inspired notes.
- Select delicate green vegetables strategically, introducing them towards the end of cooking to maintain vibrant color and ideal tenderness.
- Elevate the final presentation with a delicate sprinkle of high-quality sea salt, transforming the dish’s flavor profile and adding a delightful textural contrast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 203 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg