A home cook shares their tweaks to a popular garlic Parmesan fingerling potato recipe after finding the original version undercooked and lacking flavor. By extending the baking time, increasing olive oil and salt, and adding Parmesan before roasting, they achieved crispier results. Instead of pre-mixing garlic and herbs, they applied a garlic-thyme compound butter at the end for a richer taste, suggesting similar seasonings could work well. The adjustment left them satisfied enough to consider it their go-to potato side dish moving forward.
So I’ve been getting into grilling more, and most stuff I tend to do some kind of potato-based side dish. For a pork tenderloin, I decided to follow this specific recipe for garlic Parmesan fingering potatoes https://www.allrecipes.com/recipe/269519/roasted-garlic-parmesan-fingerling-potatoes/ Not to dunk on the author, but I made them the way they wrote, and wasn’t really satisfied with them. At 20 minutes, they were definitely undercooked, and I was disappointed that most of the garlic/herb flavor seemed to have baked off. However, I had also made butter mixed with minced garlic and fresh thyme for steaks before, and thought that might work better since butter/garlic/thyme were a big part of the recipe. The second time, I basically decided to make them like regular roast fingerling potatoes, with MUCH more olive oil/kosher salt and Parmesan mixed in before baking. Then, instead of adding the minced garlic/thyme before baking, I brushed on a generous amount of the compound butter and let it melt on right as they came out of the oven. My compound was butter with garlic and thyme, but you could probably do any seasonings you want here (rosemary would also probably be great, I was just using what I had to hand lol). I also baked them for 28 minutes instead of 20 and they were perfectly crispy rather than underdone. Would probably make this my new default potato side-dish recipe going forward. Only thing I’d also add is maybe add the Parmesan after baking? I think it might retain more flavor and still melt enough if they’re fresh out of the oven. Always something to improve next time lol. Happy cooking! submitted by /u/CompleteDay8059 [link] [comments]
