Oven-Roasted Fingerling Potatoes Tossed in Steakhouse Olive Oil Blend

These oven-roasted fingerling potatoes come out with crackly edges, creamy centers, and plenty of savory flavor from garlic, rosemary, black pepper, and a finish of Steakhouse Infused Olive Oil Blend. The blend’s peppery, garlic-forward, and herb-kissed character seeps into every warm bite, making this an easy side for weeknight dinners, cookouts, or a hearty holiday table. It is the kind of simple, crowd-friendly dish people keep coming back for.

Garden Infuzions

Oven-Roasted Fingerling Potatoes Tossed in Steakhouse Olive Oil Blend

Crisp-tender fingerling potatoes roast until golden, then get tossed in bold Steakhouse Infused Olive Oil Blend, garlic, and herbs for a savory side that feels right at home beside almost anything on the table.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds fingerling potatoes
• 2 tablespoons Steakhouse Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped parsley
• 1 tablespoon unsalted butter melted

Equipment

• 1 Large mixing bowl For tossing the potatoes with oil and seasonings
• 1 Sheet Pan Large enough to hold potatoes in a single layer
• 1 sheet Parchment paper Helps with cleanup and browning
• 1 Chef’s knife For cutting larger fingerling potatoes
• 1 Cutting board For prep
• 1 Spatula For flipping the potatoes halfway through
• 1 set Measuring spoons For seasoning and oil measurements

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Scrub the fingerling potatoes and cut any larger potatoes in half lengthwise.
3. Place the potatoes in a large bowl with the Steakhouse Infused Olive Oil Blend, extra virgin olive oil, garlic, kosher salt, black pepper, rosemary, and thyme. Toss until the potatoes are evenly coated.
4. Spread the potatoes cut-side down on the prepared sheet pan in a single layer.
5. Roast for 20 minutes, then flip the potatoes and roast for 12 to 15 minutes more until the edges are deep golden and the centers are tender.
6. Transfer the potatoes to a serving bowl, drizzle with the melted butter, and toss with chopped parsley.
7. Serve warm.

Notes

For extra crisp edges, make sure the potatoes are dry before seasoning and avoid crowding the pan. Fresh rosemary gives the boldest aroma, but dried thyme keeps the flavor grounded and easy to pull together.

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Recipe Tips

Cut any larger fingerlings in half so the potatoes roast at the same pace. Spread them out on the pan in a single layer, and give them a flip halfway through for the best golden edges.

Serving Suggestions

Serve these potatoes alongside grilled steak, roast chicken, burgers, seared tofu, or a big chopped salad. They also make a great addition to a weekend brunch plate with eggs and fresh fruit.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in a hot skillet so the edges warm back up nicely.

Variations

Add sliced onions to the pan for extra sweetness, finish with grated Parmesan after roasting, or swap in chopped parsley for a brighter finish. For a little heat, add a pinch of red pepper flakes before baking.

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