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250ml Steakhouse Infused Olive Oil Blend – robust steakhouse infusion
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
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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