What should I bring to Thanksgiving, part 6: Roasted Fingerling Potatoes with Garlic, Herbs and Almonds

This was one of my favorite recipes to come through #Austin360Cooks in the past few days. It’s a Thanksgiving-worthy side dish of roasted fingerling potatoes with garlic, herbs and almonds that is easy enough for even non-cooks to get right. Thanks to Yes More Please bloggers Ian and Mariana McEnroe for letting us run this in today’s paper.

Roasted Fingerling Potatoes with Garlic, Herbs and Almonds

2 lb. bag fingerling potatoes
4-6 Tbsp. butter
3 garlic cloves, finely chopped
1 small bunch of parsley, finely chopped
3 rosemary sprigs, leaves removed and roughly chopped
4 thyme sprigs, leaves removed and roughly chopped
1 tsp. dried dill
1 or 2 drizzles extra-virgin olive oil
Sea salt and ground pepper, to taste
1/4 cup toasted almonds, chopped
Zest of one lemon and the juice of half

In a medium size pot, parboil the potatoes for about 5 minutes. Drain them, and cut the bigger potatoes on a bias.

Heat the oven to 400 degrees. In a separate small pot, melt the butter, add the garlic and heat for about 1 minute. Add chopped herbs, remove from heat and let stand at room temperature.

Place the potatoes on a baking sheet lined with aluminum foil, drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minute. Check for doneness.

Once they are roasted, remove from oven and drizzle the butter and herb mixture. Toss well and pop them back in the oven for about 3 to 4 more minutes. Pull them out and sprinkle the chopped almonds and lemon zest and drizzle with lemon juice. Serve warm. Serves 6 to 10.

— From Ian and Mariana McEnroe of Yes More Please (yes-moreplease.com)

Author: Addie Broyles

Food writer for the Austin American-Statesman and Austin360.com.

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