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Cheesy Roasted Fingerling Potatoes
Author: Gaby Dalkin
Ingredients
  • 3 pound Fingerling Potatoes cut half lengthwise
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 1 teaspoon garlic salt
  • 1 cup shredded fontina cheese
  • fresh parsley torn
  • fresh basil torn
  • chopped chives
  • kosher salt and freshly cracked black pepper to taste
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
  3. Tear 4 large sheets of aluminum wrap, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
  4. Place the 4 parcels on a baking sheet and transfer into the oven. Let the potatoes cook for about 25 minutes.
  5. After 25 minutes, remove the individual packages from the oven and check to see if the potatoes are fully cooked and fork tender, you can peek into the parcel and check. If they need a few more minutes, pop them back into the oven for 5 minutes.
  6. Once cooked, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the torn herbs. Let the cheese melt before serving the potatoes and seasoning them with salt and pepper