Ingredients
- •2 lbs fingerling potatoes
- •1 tbsp kosher salt
- •½ tsp black pepper
- •4 cloves garlic, smashed
- •4 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •¼ cup olive oil (for roasting)
- •3 tbsp unsalted butter, melted
- •3 cloves garlic, minced
- •2 tbsp fresh rosemary, finely chopped
- •1 tbsp fresh thyme leaves
- •1 tbsp fresh parsley, chopped
- •Flaky sea salt for finishing
- •Lemon wedges for serving (optional)
Instructions
Rinse fingerling potatoes and pat dry
Place whole fingerlings in vacuum-seal bag or large zip-top bag
Add kosher salt, black pepper, smashed garlic cloves, rosemary sprigs, and thyme sprigs
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 194°F (90°C)
Submerge sealed bag in water bath, ensuring potatoes are fully submerged
Cook for 2 h until potatoes are completely tender
When cook time is complete, remove potatoes from bag and discard herbs
Spread potatoes on a sheet tray and refrigerate for 15 min to cool and firm up
Preheat oven to 450°F (232°C)
Line a large sheet tray with parchment paper
Drizzle olive oil on the prepared tray
Halve fingerlings lengthwise and place cut-side down on the oiled tray
Space potatoes about 1 inch apart for even crisping
Roast for 25–30 min until bottoms are deeply golden and crispy
While potatoes roast, make garlic herb butter
In a small bowl, combine melted butter, minced garlic, chopped rosemary, thyme, and parsley
When potatoes are crispy, remove from oven
Carefully flip each potato half
Brush generously with garlic herb butter
Return to oven for 10–12 min until both sides are golden
Transfer to serving platter
Drizzle with remaining garlic herb butter
Finish with flaky sea salt
Serve immediately with lemon wedges if desired
Notes
- •Fingerling potatoes have a creamy texture and buttery flavor that's perfect for roasting
- •Chilling after sous vide helps potatoes maintain structure during roasting
- •The garlic herb butter can be made ahead and stored in the fridge for up to a week
- •These pair beautifully with prime rib, lamb, or any holiday roast