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November 23, 2020

Easy Oil-Free Herb Roasted Fingerlings

These Easy Oil-Free Herb Roasted Fingerlings are the perfect last-minute Thanksgiving dish. They are quick to throw together and incredibly tasty!

Easy Oil-Free Herb Roasted Fingerlings

I don't know about you, but I'm all about easy recipes. Most of the recipes that I publish here are pretty quick and easy. Plant-based cooking does NOT have to be complicated.

This is one of the recipes that is so quick and easy that if you're not super confident you can definitely be successful with it. And you can make it last-minute without a bunch of stress. Let's jump in!

Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, and sugar-free
  • Perfect holiday side — these potatoes are quick and easy to make and can be doubled or tripled to feed a crowd
  • Simple — just some potatoes, herbs, and an oven, and you're good to go. There's nothing fancy needed for a delicious side

Easy Oil-Free Herb Roasted Fingerlings

Ingredients

  • Fingerling Potatoes: I used both yellow and purple fingerlings for beautiful color. But you can use just one color if you'd like.
  • Vegetable Stock: We'll use vegetable stock as the cooking liquid, instead of oil. The veggie stock also helps rehydrate the freeze dried herbs.
  • Litehouse Freeze Dried Herbs*: A delicious mix of herbs is what creates the depth of flavor for these potatoes. I used poultry seasoning (don't worry, it's just herbs), parsley, chives, and garlic.
  • Kosher Salt: To enhance all the herb flavors.
  • Black Pepper: For a kick of spice.

Easy Oil-Free Herb Roasted Fingerlings Ingredients

Freeze Dried Herbs

Let's talk freeze dried herbs.

First, let me disclose that I used to for Litehouse, the brand of freeze dried herbs that I'm recommending. BUT Litehouse is not paying me to write this post or make recipes with their freeze dried herbs. I simply love their herbs and use them in my regular cooking.

What I love about freeze dried herbs is that they have all the freshness of fresh herbs, but you can buy them in a container and they won't go bad within a week, like fresh herbs.

The key to getting fresh flavor is to rehydrate the herbs. Use some sort of liquid to soak the herbs in. That's it! Just add water and you get all the amazingness of fresh herbs. No chopping involved!

Substitutions

Fresh Herbs: If you have fresh herbs on hand and would like to use fresh instead of freeze dried, go for it! The flavor will be the exact same. Just make sure you chop the herbs very finely.

Dried Herbs: I don't recommend subbing dried herbs, as the flavor simply isn't as intense. But if you have three of the four as fresh and want to use dried for the fourth, it should taste pretty similar to using all fresh.

Potatoes: Fingerlings are the star of this recipe, but other small potatoes, such as red potatoes, could also work.

Easy Oil-Free Herb Roasted Fingerlings

How to make Easy Oil-Free Herb Roasted Fingerlings

Step 1. Preheat the oven to 400. Line a baking sheet with parchment paper.

Step 2. Slice the fingerling potatoes in half lengthwise. Place in a large bowl.

Step 3. Pour the vegetable stock into a small bowl. Add all the freeze dried herbs and spices to the stock and stir to re-hydrate the herbs.

Step 4. Add the herb-stock mixture to the fingerlings and stir until all the potatoes are coated with herbs.

Step 5. Bake for 15 minutes, stir, and then bake for another 10-15 minutes, until the potatoes are soft and starting to brown. Remove from the oven, serve, and enjoy!

Recipe Prayer

Thank you God for simple recipes that taste delicious. Help us to relax this holiday season. Amen.

Easy Oil-Free Herb Roasted Fingerlings

Related Recipes

Want other potato dishes? Check out some of my favorites:

**This post contains affiliate links, for more information see my disclosure here.

Tried this recipe?

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Easy Oil-Free Herb Roasted Fingerlings

These Easy Oil-Free Herb Roasted Fingerlings are the perfect last-minute Thanksgiving dish. They are quick to throw together and incredibly tasty!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 2 Pounds Fingerling Potatoes
  • 1/4 Cup Vegetable Stock
  • 2 Tablespoons Dried or Freeze Dried Poultry Seasoning
  • 1 Tablespoon Fresh, Dried, or Freeze Dried Parsley
  • 1 Teaspoon Fresh or Freeze Dried Chives
  • 1 Teaspoon Fresh or Freeze Dried Garlic
  • 2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Black Pepper

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice the fingerling potatoes in half lengthwise. Place in a large bowl.
  3. Pour the vegetable stock into a small bowl. Add all the freeze dried herbs and spices to the stock and stir to re-hydrate the herbs.
  4. Add the herb-stock mixture to the fingerlings and stir until all the potatoes are coated with herbs.
  5. Bake for 15 minutes, stir, and then bake for another 10-15 minutes, until the potatoes are soft and starting to brown. Remove from the oven, serve, and enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography