Ingredients

20 to 25 fingerling potatoes, about 1-1/2 lbs

2 Tbs olive oil + extra for greasing the baking dish

3 Tbs unsalted butter, cubed

1 tsp sea salt

3 cloves garlic, finely minced

1 sprig thyme, stemmed, finely chopped

2 Tbs flat-leaf parsley, finely chopped

1-1/2 Tbs fresh lemon juice

1/4 tsp white peppercorns, freshly ground

Preparation

Preheat oven to 425 degrees

  1. In a saucepan, heat olive oil
  2. Add butter and about 2 tsp of minced garlic. Cook until slightly golden. Remove garlic from stove and set aside.
  3. In the same saucepan, add the fingerling potatoes. Coat each potato with oil/butter mixture. Lower the heat. Cover and let cook for about 10-12 minutes, tossing occasionally.
  4. Raise heat back to medium.
  5. Season with salt and pepper. Add garlic, thyme, and 1 Tbs parsley; wait 2 minutes until garlic is translucent and starts sticking to each potato.
  6. Drizzle lemon juice over potatoes.
  7. Immediately transfer to greased baking dish. Cover with heavy duty aluminum foil. Place into hot over and roast for about 15 minutes.
  8. Uncover and cook for an additional 2-3 minutes to get garlic fragrant and golden. Potatoes should be fork tender.
  9. Remove from oven and garnish with remaining parsley. Toss well.