Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable

Ina Garten roasted fingerling potatoes & almost any green vegetable gives you a prep ahead side dish that works in every season. She treats it as her master template for simple family dinners, so you pick the green based on what looks fresh.

Dry the potatoes before they hit the pan, because any moisture kills the browning. Roast them the full 25 to 30 minutes before adding the greens, so everything finishes crisp at the same time.

Source: Go-To Dinners (2022)

Ina Garten Roasted Fingerling Potatoes and Almost Any Green Vegetable

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

205

kcal

Golden fingerling potatoes halved and roasted at 400 degrees with caramelized shallot wedges and fresh thyme on one sheet pan. Add broccolini, asparagus, snow peas, or any tender green vegetable for the last 10 to 15 minutes until everything is crisp on the outside and creamy inside.

Ingredients

• 1½ pounds fingerling potatoes, cut in half lengthwise (see note)
  

• 3 large shallots, peeled and cut in wedges through the root end
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 6 to 8 large sprigs fresh thyme
  

• 1 pound broccolini, French string beans, broccoli, asparagus, snow peas, or other tender green vegetable
  

• Sea salt or fleur de sel

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Season and roast the potatoes: Place the potatoes (make sure they're dry) and the shallots on a sheet pan, drizzle with 4 tablespoons olive oil, sprinkle with 1½ teaspoons kosher salt and ¾ teaspoon pepper, and toss with your hands.
• Spread and roast: Spread out in one layer, add the thyme branches on top, and roast for 25 to 30 minutes, turning once with a metal spatula, until the potatoes are tender and lightly browned. Discard the thyme branches.
• Add the green vegetable: Add the broccolini (or whichever green vegetable you are using) to the pan and toss with the potatoes. Roast for another 10 to 15 minutes (depending on the vegetable), until the green vegetable is crisp-tender. Sprinkle generously with sea salt and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Winco slotted fish spatula, Victorinox Fibrox 8-inch chef's knife, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

What if I can't find fingerling potatoes?

Use 1-inch-diced Yukon Gold, white, or red new potatoes with the skins on. Keep the pieces roughly the same size so they roast evenly. Fingerlings have a creamier texture, but any waxy potato works just as well here.

How do I store leftovers?

Let them cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 400 degrees for about 10 minutes to get the crispiness back. The microwave will make them soggy.

Can I prep this ahead of time?

You can cut the potatoes and shallots up to a day ahead and keep them in cold water in the fridge. Dry them thoroughly before roasting, because wet potatoes steam instead of browning.

What kind of sheet pan works best?

A rimmed half sheet pan gives the vegetables room to spread in a single layer. Crowding the pan traps steam, and the potatoes turn soft instead of crispy. A dark metal pan gets the best browning on the bottoms.

What is the biggest mistake with this recipe?

Adding the green vegetable at the same time as the potatoes. The greens only need 10 to 15 minutes, so they turn mushy if they roast the full 40 minutes. Give the potatoes their head start first.