Side Dish: United States – Southern United States – Thyme-Roasted Fingerling Potatoes

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1.5 lb (680 g) fingerling potatoes, halved lengthwise if larger
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh thyme leaves, plus 4–6 small thyme sprigs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) lemon zest (about 1 lemon)
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set aside.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, fresh thyme leaves, kosher salt, and black pepper until evenly coated.
3. Spread potatoes cut-side down in a single layer on the prepared baking sheet. Tuck the thyme sprigs among the potatoes and dot the butter in small pieces over the top.
4. Roast in the preheated oven for 25–30 minutes, turning the potatoes once halfway through, until edges are golden and a skewer passes through easily. For larger potatoes, roast up to 35 minutes.
5. Remove the baking sheet from the oven; discard thyme sprigs. Transfer potatoes to a serving bowl and immediately toss with lemon zest and chopped parsley.
6. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot alongside the skillet pork medallions, spooning pan sauce over or beside the potatoes as desired.