Herbed Fingerling Potato Salad

Posted by Callies Biscuits on

Surprisingly enough, I've never been a huge fan of the fan-favorite potato salad. Because of this, I came up with my own spin on the summer classic – the herbed fingerling potato salad. Served warm, this crispy side is full of herbs and satisfaction! It's certain to "wow" any barbecue, fried chicken bucket, or summer spread. These potatoes also make a great starch pairing to a light salad. And trust me, it will be the new fan-favorite in your home! 

Herbed Fingerling Potato Salad


    - 1 pound fingerling potatoes, cut in half lengthwise - 4 tablespoons olive oil, divided - 2 tablespoons of Fresh Oregano, chopped - 2 tablespoons of Fresh Rosemary, chopped - 2 tablespoons of Fresh Parsley, chopped - 1 clove garlic, minced - Salt and Pepper to taste


    1. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper and set aside. 1. In a large bowl toss the sliced potatoes with 2 tablespoons olive oil. Add salt and pepper to taste. 1. Pour the potatoes onto the baking sheet. Roast the potatoes for 25-30 minutes or until golden brown and fork tender. Remove from oven. 1. Using the same large bowl, add in the remaining two tablespoons olive oil, fresh herbs and garlic. Add the cooked potatoes and toss until coated. Add more salt and pepper if needed. 1. Serve immediately and enjoy!