I made this recipe on a random Sunday when I was, per usual, craving potatoes but I had friends were coming over so wanted to make them semi presentable to share.

So often I feel the recipes I make on a whim tend to turn out the best, but I just about never take measurements. I’ve tried to be mindful of the recently and I am so glad I did for this one! Relatively simple if you have a high speed blender, plus it comes together in under 30 minutes!

The fingerling potatoes cook quickly are so thick and buttery and the dip and thick, creamy and mmmm so garlicky!

Roasted Fingerling Potatoes with Creamy Garlic Thyme Dip


  • 24  ounces  fingerling potatoes sliced lengthwise
  • tsp  avocado oil optional
  • pinch of pink salt & pepper

For the Creamy Garlic Thyme Dip

  • 1/2  cup  raw , soaked cashews
  • 1/2  cup  water
  • 1/2  tbsp  lemon juice
  • 1/2  tsp  garlic powder
  • 1/2  tsp  fresh thyme dried will work too
  • 1/2  tsp  pink salt


  1. Preheat oven to 425 and line a baking sheet with parchment paper
  2. In a large bowl, toss the potato slices in oil and season with salt and pepper
  3. Spread the seasoned potatoes on the lined baking sheet and bake for 25-30 minutes until tender and golden
  4. While potatoes are cooking, prepare the Creamy Garlic-Thyme Dip by blending all dip ingredients in a blender like Vitamix, on high for 1-2 minutes until thick and creamy
  5. Serve potatoes war. Option to garnish with fresh thyme and a sprinkle of extra garlic powder if you are feeling wild!

Recipe Notes

Soak cashews in water for 4 hours or overnight. Short on time? Pour boiling water over them and soak for 5 minutes.