When is the last time you had golden, crispy Roasted Fingerling Potatoes? If the answer is anything other than 90 seconds ago! (and—let’s be honest—even if it is) it’s time to make this recipe!
Some nights, it’s classic white potatoes that hit the spot.
While regular Oven Roasted Potatoes certainly satisfy a spud craving (we rarely have leftovers when I make them), something about roasted fingerlings feels special and gourmet.
What are Fingerling Potatoes
- Fingerlings look a little like stubby, miniature potatoes. They are oblong and come in a variety of sizes and colors.
- Fingerlings are thin-skinned, waxy, and roast up crispy outside and creamy inside.
- Their mild flavor makes them an easy pairing with a wide range of your favorite main dishes.
My friends never fail to go back for seconds on a hot pan of fingerlings—another reminder that anyone being honest will admit they have a soft spot for crispy, golden potatoes.
How to Make Roasted Fingerling Potatoes
Fingerlings are excellent for fast meals, because they are quick and easy to prep.
- Fingerling potatoes do not need to be peeled prior to roasting, a BIG BENEFIT over regular potatoes like the ones used to make Baked French Fries. Their thin skins almost taste sweet and are key to a golden, crisp exterior.
- Fingerlings require very little chopping prior to roasting. Simply slice them in half lengthwise, and they are ready to go.
- Fingerling Potatoes. Fingerling potatoes are healthy, and they possess all the insanely addictive attributes of regular potatoes in a small, bite-sized package. They’re rich in vitamins, antioxidants, and potassium.
- Olive Oil. To help the potatoes crisp up.
- Garlic. The garlic roasts with the potatoes and becomes deliciously sweet and caramelized.
- TOPPINGS! While delish with just salt, pepper, and olive oil, fingerlings are easy to customize. I included my favorite roasted fingerling potatoes with dried herbs, garlic, and Parmesan below.
- Rinse, dry, and halve the potatoes.
- Toss the potatoes with oil, garlic, and spices in a mixing bowl.
- Place the potatoes cut-side-down on a baking sheet. Bake at 400 degrees F for 30 to 40 minutes.
- Flip twice during baking.
- Add an extra pinch of salt and any other desired toppings. ENJOY!
Fingerling Topping Ideas
- Parmesan. Sprinkle 2 tablespoons of freshly grated Parmesan over the top of your roasted potatoes just before serving.
- Garlic. This recipe uses garlic as written, and I highly recommend trying it! Toss your potatoes with 3 cloves of minced garlic before roasting.
- Herbs. For fingerling potatoes with dried herbs, toss ½ teaspoon of your favorite dried herb (thyme is delicious here) with the potatoes before roasting. If you prefer fresh herbs, add 2 tablespoons of your favorite minced fresh herb (I like parsley) over the top of the roasted potatoes just before serving.
- For more ideas, check out the five ways to season roasted vegetables in my cookbook.
- To Store. Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. While I do not truly recommend freezing potatoes (they can become mealy when thawed), if you insist you can freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
The Best Baking Sheets
Heavy-duty baking sheets are a must-have kitchen tool. They’ll help you prepare everything from roasted veggies to meats to desserts!
After all this talk of crispy, golden, creamy potato goodness, I’m ready to play Hot (roasted fingerling) Potato! Are you?
- 1 ½ pounds fingerling potatoes
- 2 ½ tablespoons extra virgin olive oil
- 3 cloves minced garlic about 1 tablespoon
- ¾ teaspoon kosher salt divided
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons grated Parmesan optional
- 2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining ¼ teaspoon kosher salt. Stir to combine. Serve hot.
- TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4); without ParmesanCalories: 213kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1gPotassium: 740mgFiber: 4gSugar: 1gVitamin A: 178IUVitamin C: 37mgCalcium: 31mgIron: 2mg
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