Roasted Fingerling Potato Salad Recipe with Fresh Herbs and Lemon Zest
This roasted fingerling potato salad recipe with fresh herbs and lemon zest is a simple dish to pull together when you’re staring at an empty pantry and a few random ingredients in the fridge. It pairs will with this Cilantro Stem-Aioli.
Fingerling potatoes are one of 200 types of potatoes sold in the United States. A fingerling potato is small and stubby when fully grown, and are great for quick dishes since very little cutting is necessary. Just rinse and cook them whole in 25 minutes.
A simple make-ahead potato salad recipe that pairs terrifically with the Cilantro-Stem Aioli in this recipe.
- 1 bunch fresh herbs (I used Italian parsley, mint, and chives)
- 1 pound fingerling potatoes, small to medium size
- 2 Tablespoons extra virgin olive oil
- 3/4 teaspoon fine sea salt
- 2 Tablespoons lemon zest
Preheat oven to 450 degrees Fahrenheit.
Mince 1/3-1/2 cup fresh herbs.
In a bowl, combine potatoes with olive oil and sea salt. Toss to coat potatoes.
Roast potatoes in hot oven until fork tender, 20-25 minutes.
Toss with fresh herbs and lemon zest.
Leave at room temperature or refrigerate until ready to eat.