Easy and colorful fresh fingerling potatoes, peppers, and onions with garlic and thyme make a fantastic side dish for any entree.
Thank you to Melissa’s produce and Le Creuset for sponsoring this post. I received product to create and display the recipe. All opinions are my own.
I love potatoes and use fingerling potatoes quite often. You can probably discern that they are called fingerlings because they look like fingers.
They have a classic potato flavor that is earthy, nutty, and buttery. Because they are so small they are not ideal for mashing but they are perfect for roasting.
While you can roast them on their own and they are perfectly delicious, take them to another level by adding red and yellow pepper, onions, and garlic. Even though I have a plethora of rosemary in my garden, I chose to use thyme in this recipe. Either would be yummy.
I used canola oil, basically because my family prefers it over olive oil, but you could use olive oil if you prefer. Sometimes a neutral oil is best to bring out other flavors in the dish. Try it both ways so you know what you like.
Serve this potato dish alongside any meal you’d like – beef, chicken, fish, pork, or lamb.
It’s no secret that I love potatoes, so here are some other potato recipes:
- Roasted Potatoes with Lemon and Garlic
- Herbed Hasselback Potatoes
- Twice Baked Potatoes
- Bacon and Cheddar Smashed Red Potatoes
Roasted Fingerling Potatoes, Peppers and Onions with Garlic and Thyme
- 2 packages Fingerling Potato Medley sliced in half lengthwise
- 1 yellow pepper seeded and chopped into 1-inch piece
- 1 red pepper seeded and chopped into 1-inch pieces
- ½ onion sliced
- 2 cloves garlic chopped, I used Melissa’s Produce
- Thyme leaves from about 10 sprigs chopped
- Salt and Pepper to taste
- ¾ cup canola oil
- Preheat oven to 425℉.
- In a large bowl combine fingerling potatoes, peppers, onions and garlic. Season with salt and pepper. Pour canola oil over vegetables and toss well to coat.
- Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves.
- Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize.