Garlic is the ingredient I associate most with my childhood. Namely because my father put it in absolutely everything he made. I’m talking everything! You name it, it had garlic. OK, maybe not everything. I don’t remember having it in my cereal. But that’s about the only thing. His hard work in the kitchen paid off because I am now addicted to the stuff and try to find different ways of incorporating it into more of my recipes. This one is no exception.
Potatoes and garlic are best friends. Have been for a long time in fact. Throw in some thyme and you’ve got a serious flavour combo. I warn you though, these roast fingerling potatoes are absolutely addictive. Because I follow a predominantly paleo approach to eating, which restricts the consumption of regular potato varieties, I seldom cook or consume fingerlings. However, I do sometimes incorporate rounds of Whole30 into my routine and that program allows potatoes. Through years of experimenting with my diet I have realized that potatoes are one of my trigger foods. They spike my blood sugar and when I start eating them I tend to lose self-control. I prefer low-glycemic, root vegetables and starchy tubers like sweet potatoes or yams. They work better with my system and I don’t feel a crash after eating them. If you are OK with potatoes and your body can metabolize them without significant issues, this recipe is for you. If not, feel free substitute yams or sweet potatoes and use the accompanying dressing. Either way, you’re in for a treat.
The other thing I would like to mention is that when I eat these Garlic and Thyme Roast Fingerling potatoes I never, ever snack on them. I only allow myself to have them as a side dish that involves plenty of vegetables and protein. Trust me, it’s easy to go overboard on them without realizing it. Especially when you dip them in the Garlic Aioli, which is equally addictive.
Aside from the crazy delicious flavours, the best part of this recipe is how simple it is. Cut the potatoes, toss them in some avocado oil, salt and thyme and lay them flat onto a cookie sheet lined with parchment paper. Throw in a couple of cloves of garlic, don’t even bother peeling them, and roast at 400F for 45 minutes (flip them halfway). In the meantime just stir together some avocado oil mayo, garlic, parsley and lemon juice. Done.
If you want to make this a complete meal, try adding a couple of marinated chicken breasts or Whole30-compliant sausages to the sheet pan to roast along with the potatoes. Serve everything with a fresh salad and dinner is on the table in 45 minutes flat with very little effort.
Give this recipe a go and let me know what you think in the comments below!
Garlic and Thyme Roast Fingerling Potatoes
for the potatoes:
1.5lbs fingerling potatoes – cut in half lengthwise
6 cloves garlic – unpeeled
1 tbsp fresh thyme leaves
pinch of salt
2 tbsp avocado oil
1 tbsp fresh chives – finely chopped (for garnish)
for the Garlic Aioli:
1/2 cup Whole30-compliant mayo – homemade or storebought
1 clove garlic – grated or ground to a paste
2 tbsp fresh parsley – finely chopped
2 tbsp lemon juice
For the Garlic Aioli:
- In a small bowl or mason jar, stir together the compliant mayo, garlic, parsley and lemon juice.
- Cover and refrigerate for 30-45 minutes before serving.
For the Potatoes:
- Preheat oven to 400F.
- Rinse and cut fingerling potatoes in half – lengthwise. Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.
- Arrange potatoes cut-side down onto a sheet-pan lined with parchment paper. Roast for 45 minutes – flip halfway.
- Garnish the roasted Garlic and Thyme Fingerling Potatoes with finely chopped chives and serve with the Garlic Aioli. Try adding them as a side dish to my Lemon, Thyme and Garlic Roast Chicken.