Creamy Herb Roasted Fingerling Potatoes
/Serves 6; Active Time: 10 min; Total Time 40 min
Ingredients
3 lbs fingerling potatoes, halved
1-2 tbs high-heat oil, such as sunflower or avocado oil
1 tsp salt
1/2 tsp black pepper
2 tbs butter
1 clove garlic, minced
2 tbs flour (we used GF flour blend)
1/2 cup chicken broth
3/4 heavy cream
3 tbs chopped fresh herbs
salt and pepper, to taste
Preheat oven to 425°. Arrange halved fingerling potatoes on a lined baking sheet in a single layer. Drizzle the oil all over to coat. Sprinkle with salt and pepper. Bake for 20-30 minutes, or until potatoes are golden brown and tender. Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Whisk in flour and cook a few minutes more. Whisk in chicken broth and cream. Bring to a simmer, whisking constantly, until mixture thickens. Keep warm while potatoes finish cooking. Remove potatoes from oven and add them to a large bowl. Pour sauce over potatoes and toss to coat well. Add fresh chopped herbs and toss to combine. Taste and reseason with salt and pepper, if needed.
