Side Dish: United States – Roasted Garlic and Rosemary Fingerling Potatoes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 lb (900 g) fingerling potatoes, scrubbed and halved lengthwise if large
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter, melted
- 2 heads garlic (about 4 oz / 115 g total), tops trimmed to expose cloves
- 2 tbsp (8 g) fresh rosemary leaves, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment for easier cleanup.
2. Prepare the garlic: place the trimmed garlic heads on a small piece of foil, drizzle each with 1 tsp (5 ml) olive oil, seal the foil into a loose packet, and set aside to roast with the potatoes.
3. In a large bowl, toss the fingerling potatoes with the remaining olive oil, chopped rosemary, kosher salt, and black pepper until evenly coated. Spread the potatoes cut-side down (if halved) in a single layer on the prepared baking sheet.
4. Place the foil packet with garlic on the baking sheet alongside the potatoes. Roast in the preheated oven for 30–40 minutes, turning the potatoes once halfway through, until the potatoes are golden and crisp at the edges and a knife slides easily into the largest pieces. Garlic should be soft and caramelized.
5. When the potatoes are done, carefully open the garlic packet and let the heads cool slightly. Squeeze the softened roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth. Stir the mashed garlic into the melted butter and lemon juice (if using).
6. Transfer the hot potatoes to a serving bowl or back onto the warm baking sheet. Drizzle the garlic-butter mixture over the potatoes and toss gently to coat, adjusting salt and pepper to taste.
7. Sprinkle with chopped parsley if using and serve immediately alongside the venison steaks, spooning any pan juices over the potatoes as desired.