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!
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Why I love this recipe
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and sugar-free
- Perfect holiday side - these potatoes are quick and easy to make and can be doubled or tripled to feed a crowd
- Simple - just some potatoes, herbs, and an oven, and you're good to go. There's nothing fancy needed for a delicious side
Ingredient Notes
- Fingerling Potatoes: I used both yellow and purple fingerlings for beautiful color. But you can use just one color if you'd like.
- Vegetable Stock: We'll use vegetable stock as the cooking liquid, instead of oil. The veggie stock also helps rehydrate the freeze dried herbs.
- Litehouse Freeze Dried Herbs*: A delicious mix of herbs is what creates the depth of flavor for these potatoes. I used poultry seasoning (don't worry, it's just herbs), parsley, chives, and garlic.
- Kosher Salt: To enhance all the herb flavors.
- Black Pepper: For a kick of spice.
Freeze Dried Herbs
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!
Substitutions
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.
How to make Easy Oil-Free Herb Roasted Fingerlings
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!
Recipe Prayer
Thank you God for simple recipes that taste delicious. Help us to relax this holiday season. Amen.
Related Recipes
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📖 Recipe
Easy Oil-Free Herb Roasted Fingerlings
Ingredients
- 2 Pounds Fingerling Potatoes
- ¼ Cup Vegetable Stock
- 2 Tablespoons Dried or Freeze Dried Poultry Seasoning
- 1 Tablespoon Fresh, Dried, or Freeze Dried Parsley
- 1 Teaspoon Fresh or Freeze Dried Chives
- 1 Teaspoon Fresh or Freeze Dried Garlic
- 2 Teaspoons Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the fingerling potatoes in half lengthwise. Place in a large bowl.
- 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.
- Add the herb-stock mixture to the fingerlings and stir until all the potatoes are coated with herbs.
- 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!
Nutrition
Nutrition information is an estimate.
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