We don’t know about you, but potatoes are one of our favorite foods! I picked up these fingerling beauties at the farmers market, and had to whip up a recipe for you all. These Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch are the perfect addition to your next meal. Paired with some protein and leafy greens, and you’ve got yourself a meal!
Fingerling potatoes have a more cylindrical shape when compared to your classic Russet potatoes. They are also much smaller which makes them perfect for roasting. I’ve also used them to make mashed potatoes, and they work really well! They have a robust, buttery flavor. Many fad diets in the 90s and early 2000s shunned potatoes, giving them a bad reputation that has seemed to latch on throughout the decades. However, potatoes are a great source of complex carbohydrates. They are high in vitamin C and a excellent source of potassium. Plus, they have more fiber when baked with the skin on.
Hands up if you’ve tried coconut aminos? We hope you love them as much as we do. Coconut aminos are a great alternative to soy sauce, and adds a hint of saltiness and color. It is a great alternative for anyone with allergies to soy or gluten and it is lower in sodium for anyone watching their sodium intake. Alternatively, you can also use soy/tamari sauce for this recipe if you can’t find the aminos! Although coconut aminos have been touted for vitamin and amino acid content, the amount typical used as a dressing or sauce is not quite enough to reap those benefits. But, it tastes great and that’s what we were looking for!
To start these off, begin by preheating the oven to 425F. In a large pot with boiling water, boil the whole potatoes with the lid on for 10 minutes. Remove from the water, allow to cool, and cut the potatoes lengthwise into wedges. Depending on how thick the potatoes are, you can either cut into halves or quarters and add them onto a parchment paper-lined baking dish. Then, add the rosemary leaves onto the potatoes, and drizzle over with oil & aminos/tamari. Massage the potatoes with the rest of the ingredients so all of them are coated. Bake for 20 minutes, flip with a spatula, then bake for another 10-15 minutes, or until potatoes are tender and golden. While that’s baking, blend the ingredients for the ranch and set aside. Once done baking, enjoy with the ranch dip!
What do you think of our Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch? Let us know what you think in the comments below!
- 7-9 medium sized fingerling potatoes or 3 large potatoes
- 1 tablespoon fresh rosemary leaves, minced
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon coconut aminos or 1/2 tablespoon low-sodium tamari sauce
- 1/2 cup mayo (can use vegan as sub)
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley
- 1/4 cup unsweetened nut milk
- 1/8 teaspoon ground black pepper
- Preheat the oven to 425F
- In a large pot with boiling water, boil the whole potatoes with the lid on for 10 minutes
- Remove from the water, allow to cool, and cut the potatoes lengthwise into wedges. Depending on how thick the potatoes are, you can either cut into halves or quarters
- Add them onto a parchment paper-lined baking dish
- Add the rosemary leaves onto the potatoes, then drizzle over with oil & aminos/tamari
- Massage the potatoes with the rest of the ingredients so all of them are coated
- Bake for 20 minutes, flip with a spatula, then bake for another 10-15 minutes, or until potatoes are tender and golden
- While that's baking, blend the ingredients for the ranch and set aside
- Once done baking, enjoy with the ranch dip!
- Store the leftover ranch in the fridge for up to a week!
