These Easy Oil-Free Herb Roasted Fingerlings are the perfect last-minute Thanksgiving dish. They are quick to throw together and incredibly tasty!
I don't know about you, but I'm all about easy recipes. Most of the recipes that I publish here are pretty quick and easy. Plant-based cooking does NOT have to be complicated.
This is one of the recipes that is so quick and easy that if you're not super confident you can definitely be successful with it. And you can make it last-minute without a bunch of stress. Let's jump in!
Let's talk freeze dried herbs.
First, let me disclose that I used to for Litehouse, the brand of freeze dried herbs that I'm recommending. BUT Litehouse is not paying me to write this post or make recipes with their freeze dried herbs. I simply love their herbs and use them in my regular cooking.
What I love about freeze dried herbs is that they have all the freshness of fresh herbs, but you can buy them in a container and they won't go bad within a week, like fresh herbs.
The key to getting fresh flavor is to rehydrate the herbs. Use some sort of liquid to soak the herbs in. That's it! Just add water and you get all the amazingness of fresh herbs. No chopping involved!
Fresh Herbs: If you have fresh herbs on hand and would like to use fresh instead of freeze dried, go for it! The flavor will be the exact same. Just make sure you chop the herbs very finely.
Dried Herbs: I don't recommend subbing dried herbs, as the flavor simply isn't as intense. But if you have three of the four as fresh and want to use dried for the fourth, it should taste pretty similar to using all fresh.
Potatoes: Fingerlings are the star of this recipe, but other small potatoes, such as red potatoes, could also work.
Step 1. Preheat the oven to 400. Line a baking sheet with parchment paper.
Step 2. Slice the fingerling potatoes in half lengthwise. Place in a large bowl.
Step 3. Pour the vegetable stock into a small bowl. Add all the freeze dried herbs and spices to the stock and stir to re-hydrate the herbs.
Step 4. Add the herb-stock mixture to the fingerlings and stir until all the potatoes are coated with herbs.
Step 5. Bake for 15 minutes, stir, and then bake for another 10-15 minutes, until the potatoes are soft and starting to brown. Remove from the oven, serve, and enjoy!
Thank you God for simple recipes that taste delicious. Help us to relax this holiday season. Amen.
Want other potato dishes? Check out some of my favorites:
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These Easy Oil-Free Herb Roasted Fingerlings are the perfect last-minute Thanksgiving dish. They are quick to throw together and incredibly tasty!
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