Relatively simple if you have a high speed blender, plus it comes together in under 30 minutes! These 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 [Vegan]

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Cooking Time



For the Potatoes:

  • 24 ounces fingerling potatoes sliced lengthwise
  • 1 teaspoon 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 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh thyme dried will work too
  • 1/2 teaspoon pink salt


  1. Preheat oven to 425°F 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, 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!


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