Ina Garten’s Roasted Fingerling Potatoes & Green Vegetables is made with fingerling potatoes, shallots, olive oil, kosher salt, freshly ground black pepper, fresh thyme, and a tender green vegetable such as broccolini, French string beans, broccoli, asparagus, or snow peas. This delicious roasted vegetable recipe creates a hearty side dish that takes about 45 minutes to prepare and can serve up to 4 people.
This Roasted Fingerling Potatoes & Green Vegetables Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 1½ pounds fingerling potatoes, cut in half lengthwise (see note)
- 3 large shallots, peeled and cut in wedges through the root end
- Good olive oil
- Kosher salt and freshly ground black pepper
- 6 to 8 large sprigs fresh thyme
- 1 pound broccolini, French string beans, broccoli, asparagus, snow peas, or other tender green vegetable
- Sea salt or fleur de sel
How To Make Roasted Fingerling Potatoes & Almost Any Green Vegetable?
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the potatoes and shallots: Place the potatoes (ensuring they’re dry) and shallots on a sheet pan. Drizzle with olive oil, sprinkle with kosher salt and pepper, and toss with your hands to coat evenly. Spread in one layer, place thyme sprigs on top, and roast for 25-30 minutes, turning once until the potatoes are tender and lightly browned. Discard the thyme sprigs.
- Add green vegetables and finish roasting: Add the broccolini (or chosen green vegetable) to the pan, toss with the potatoes, and roast for another 10-15 minutes, depending on the vegetable, until crisp-tender.
- Season and serve: Sprinkle generously with sea salt or fleur de sel and serve hot.
Recipe Tips:
- Dry the Potatoes Well: Ensure your potatoes are thoroughly dry before roasting. This helps them get a crispy exterior rather than steaming in the oven.
- Cut Evenly for Consistent Cooking: Slice the potatoes and shallots into similar-sized pieces so they cook evenly. Uneven pieces can lead to some bits being overdone while others are undercooked.
- Use Fresh Thyme Sprigs: Fresh thyme adds a wonderful aroma and flavor. Place the sprigs on top during roasting, and remove them before serving for the best taste.
- Choose Your Green Veggie Wisely: Softer greens like asparagus or snow peas need less cooking time, so add them towards the end to avoid overcooking.
- Generously Salt at the End: A sprinkle of sea salt or fleur de sel right before serving adds a final burst of flavor and a satisfying crunch, enhancing the overall dish.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Roasted Fingerling Potatoes & Green Vegetables cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 175°C / 350°F. Spread the leftovers in a single layer on a baking sheet and heat for 10-15 minutes, or until warmed through and crisp.
Nutrition Facts
Serving Size: 1 serving (about 150g)
- Calories: 160 kcal
- Total Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 203 mg
- Potassium: 736 mg
- Total Carbohydrate: 26 g
- Dietary Fiber: 4 g
- Sugars: 1 g
- Protein: 3 g
Try More Ina Garten Recipe:
- Ina Garten Orange Marmalade–glazed Ham
- Ina Garten Lemon Linguine With Zucchini & Basil
- Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta
- Ina Garten One-pot Oven Risotto
Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable
Description
Ina Garten’s Roasted Fingerling Potatoes & Green Vegetables is made with fingerling potatoes, shallots, olive oil, kosher salt, freshly ground black pepper, fresh thyme, and a tender green vegetable such as broccolini, French string beans, broccoli, asparagus, or snow peas. This delicious roasted vegetable recipe creates a hearty side dish that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the potatoes and shallots: Place the potatoes (ensuring they’re dry) and shallots on a sheet pan. Drizzle with olive oil, sprinkle with kosher salt and pepper, and toss with your hands to coat evenly. Spread in one layer, place thyme sprigs on top, and roast for 25-30 minutes, turning once until the potatoes are tender and lightly browned. Discard the thyme sprigs.
- Add green vegetables and finish roasting: Add the broccolini (or chosen green vegetable) to the pan, toss with the potatoes, and roast for another 10-15 minutes, depending on the vegetable, until crisp-tender.
- Season and serve: Sprinkle generously with sea salt or fleur de sel and serve hot.
Notes
- Dry the Potatoes Well: Ensure your potatoes are thoroughly dry before roasting. This helps them get a crispy exterior rather than steaming in the oven.
- Cut Evenly for Consistent Cooking: Slice the potatoes and shallots into similar-sized pieces so they cook evenly. Uneven pieces can lead to some bits being overdone while others are undercooked.
- Use Fresh Thyme Sprigs: Fresh thyme adds a wonderful aroma and flavor. Place the sprigs on top during roasting, and remove them before serving for the best taste.
- Choose Your Green Veggie Wisely: Softer greens like asparagus or snow peas need less cooking time, so add them towards the end to avoid overcooking.
- Generously Salt at the End: A sprinkle of sea salt or fleur de sel right before serving adds a final burst of flavor and a satisfying crunch, enhancing the overall dish.
Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable