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These Garlic and Shallot Fingerling Potatoes are a nice side dish that’s really easy to make and they are vegan, gluten-free and paleo-friendly too! They take only a few minutes of preparation and are ready in about 30 minutes or so.

Garlic and Shallot Fingerling Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 - 2 servings

Garlic and Shallot Fingerling Potatoes


  • 18 fingerling potatoes (sliced thin, approximately 4 cups)
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 6 cloves organic garlic (freshly crushed)
  • 2 tablespoons organic shallot (diced)
  • 1 teaspoon Himalayan Pink Salt


  1. Prepare the potatoes: slice the potatoes into thin slices. Set aside.
  2. In a small bowl, add the melted coconut oil, diced shallots, freshly crushed garlic and Himalayan salt and stir until well combined.
  3. In a large mixing bowl, add the sliced potatoes and seasoning mixture together and toss until all pieces are coated.
  4. Transfer them to a 9 x 13 glass baking dish and bake at 425 degrees for 30 - 40 minutes, or until they are soft and tender, and tossing them halfway through.
  5. Best when served hot from the oven.
  6. Optional: garnish with chopped parsley.


Tip #1: You can substitute the fingerling potatoes with regular potatoes…just peel and cube/slice approximately 4 cups.

Tip #2: You can substitute the shallots with diced onions.



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