Golden Crisp: Ina Garten’s Fingerling Potatoes Recipe

Roasting vegetables brings out their natural sweetness and depth, especially when you try Ina Garten’s roasted fingerling potatoes & almost any green vegetable recipe.

Her simple approach turns ordinary ingredients into something spectacular.

The magic happens with just a few pantry staples and minimal effort.

Salt, pepper, and olive oil become your flavor allies in this foolproof dish.

Crispy edges and tender centers make these potatoes irresistible to everyone at the table.

The green vegetables add color, nutrition, and a fresh contrast to the golden, caramelized potatoes.

You won’t believe how such a straightforward recipe can deliver such delicious results.

Ina Garten’s Roasted Fingerlings & Greens: What You’ll Need

• Fingerling Potatoes: Creamy, compact potatoes perfect for roasting; choose firm, unblemished ones with smooth skin for best texture.
• Shallots: Delicate onion relative adding sweet, mellow flavor; select firm, compact shallots without soft spots.
• Olive Oil: Essential for creating crispy, golden exterior; opt for extra virgin for richer taste.
• Kosher Salt: Enhances natural potato and vegetable flavors; provides perfect seasoning base.
• Black Pepper: Adds subtle heat and depth; freshly ground offers more vibrant taste.

• Fresh Thyme Sprigs: Imparts earthy, woodsy undertone; select bright green sprigs without wilting.

• Broccolini: Tender green vegetable with mild, slightly sweet profile; choose crisp, deep green stalks without yellow edges.

• Sea Salt or Fleur de Sel: Provides delicate, elegant final seasoning; hand-harvested salts offer superior mineral complexity.

Tools for Roasting Like Ina

• Sheet Pan: Large, flat baking pan essential for roasting potatoes and vegetables evenly.
• Sharp Knife: For cutting and preparing potatoes and green vegetables cleanly.
• Hands: Perfect for tossing potatoes and shallots with olive oil and seasoning.
• Measuring Spoons: To measure kosher salt and pepper accurately.
• Tongs: Helpful for turning potatoes midway through roasting and moving vegetables.

Cook This Dish Step-by-Step the Ina Way

• Oven Preparation Kitchen Setup

Warm up the cooking space to create a cozy roasting environment at 200°C / 400°F, ensuring everything is ready for delicious vegetable magic.

• Potato and Shallot Foundation

Spread potatoes and shallots across a sheet pan, giving them a luxurious olive oil massage with salt and pepper. Nestle fresh thyme sprigs on top for an aromatic touch, creating a delectable base layer that will transform into golden, crispy goodness.

• Green Vegetable Transformation

Introduce your favorite green companion – broccolini or another vibrant vegetable – to the roasting party. Gently toss with the potatoes, allowing them to mingle and absorb the incredible flavors developing in the pan.

• Final Flourish

Crown your creation with a generous sprinkle of sea salt or fleur de sel, elevating the dish from simple to spectacular. Serve immediately while the vegetables are steaming and bursting with roasted intensity.

Ideas to Switch Up the Potatoes & Veg

• Swap broccolini with asparagus, Brussels sprouts, green beans, or cauliflower for exciting flavor variations.
• Replace thyme with rosemary, oregano, or fresh tarragon to create unique aromatic profiles that complement different vegetables.
• Sprinkle grated Parmesan, crumbled feta, or goat cheese during the last 5 minutes of roasting for an extra layer of richness.
• Add red pepper flakes, smoked paprika, or za'atar seasoning before roasting to introduce subtle heat and complex flavor dimensions.

Serving Presentation for Ina’s Roasted Fingerling Potatoes

• Pair with Protein Perfection: Serve alongside roasted chicken, grilled salmon, or pan-seared steak for a complete, satisfying meal that balances the potatoes' richness with lean protein.
• Create a Rustic Dinner Spread: Arrange the roasted potatoes and green vegetables on a large wooden board, garnish with fresh herbs, and let everyone help themselves family-style for a cozy, inviting dinner experience.
• Elevate with Gourmet Touches: Drizzle a zesty herb aioli, sprinkle crumbled feta cheese, or add toasted pine nuts on top to introduce extra layers of flavor and texture that complement the roasted vegetables.
• Make a Quick Lunch Bowl: Transform leftovers into a hearty lunch by tossing the roasted potatoes and vegetables over mixed greens, adding a soft-boiled egg, and finishing with a light vinaigrette for a nutritious midday meal.

Make-Ahead Tips for Ina Garten’s Potato-Green Combo

• Store Safely: Transfer leftover roasted potatoes and vegetables to an airtight container, keeping them fresh in the refrigerator for 3-4 days.
• Reheat Wisely: Warm leftovers in a preheated oven at 175°C/350°F for 10-15 minutes to maintain crispy texture and prevent sogginess.
• Freeze Smartly: Pack cooled roasted vegetables in freezer-safe containers, storing them for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Meal Prep Magic: Chop potatoes and vegetables in advance, storing them separately in sealed containers. Roast just before serving to enjoy maximum flavor and crispiness.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 180 kcal

Servings: 6

Elegant Fingerling Potatoes & Green Vegetable Delight Recipe

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4.7 from 14 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Roasted fingerling potatoes shine in this simple Ina Garten side dish that combines crispy potatoes with fresh green vegetables. Garden-fresh ingredients and classic seasoning create a delightful accompaniment you can confidently serve at elegant dinners or casual family meals.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) fingerling potatoes, cut in half lengthwise
• 1 lb (454 g) 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
• 6–8 large sprigs fresh thyme
• ¼ cup (60 ml) good olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Sea salt or fleur de sel, to taste

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Instructions

1. Preparation: Meticulously clean fingerling potatoes and shallots, patting completely dry to guarantee optimal roasting performance.
2. Positioning: Spread potatoes and shallots in a single, spacious layer on a rimmed baking sheet, ensuring maximum surface contact for uniform caramelization.
3. Seasoning: Massage extra virgin olive oil across vegetables, coating comprehensively, then sprinkle kosher salt, freshly ground black pepper, and scatter fresh thyme sprigs for aromatic depth.
4. Roasting: Slide sheet pan into a preheated oven at 200°C / 400°F, positioned on middle rack, roasting for 25-30 minutes and turning vegetables midway to achieve golden, crisp exteriors.
5. Vegetable Integration: Introduce broccolini or preferred green vegetable to the partially roasted potatoes, gently tossing to distribute heat evenly and continue roasting for an additional 10-15 minutes until vegetables reach crisp-tender perfection.
6. Finishing: Extract from oven, discard exhausted thyme sprigs, garnish with premium sea salt, and serve immediately while vegetables retain their enticing, caramelized essence and piping hot temperature.

Notes

• Moisture Management: Pat potatoes completely dry to guarantee perfect crispy roasting without steaming.
• Strategic Pan Placement: Use a spacious sheet pan to create single-layer arrangement, ensuring each vegetable caramelizes evenly without overcrowding.
• Oil Massage Technique: Hand-massage olive oil onto vegetables for uniform coating, promoting consistent browning and flavor absorption.
• Seasoning Pro Tip: Layer salt and pepper gradually, tasting and adjusting to enhance natural vegetable flavors without overwhelming them.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg