Fingerlings are little long potatoes that look like witches fingers.  You can substitute with a mix of red and golden potatoes, cut in quarters.

  • 2 pounds fingerling potatoes
  • 3 cloves of garlic
  • 2 bay leaves
  • 1/4 cup olive oil
  • kosher salt and black pepper
  1. Heat the oven to 450*
  2. Wash the potatoes and put on a sheet tray.  Put the garlic on a cutting board and smash it with the heel of your palm.  Add to the potatoes.
  3. Toss the garlic and potatoes with the olive oil, salt and pepper and bay leaves.  Don’t be stingy with the salt!
  4. Roast in the oven until cooked through, about 20 minutes for tiny potatoes and 45 minutes for medium potatoes.

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