These Roasted Fingerling Potatoes Are Crispy, Creamy Perfection (original) (raw)
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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!
5 Star Review
“I’ve tried many roasted potato recipes, but this one is the absolute best! Perfectly crispy potatoes, every time. 5 stars!”
— Mila —
We are usually more of a Roasted Sweet Potatoes house (I adore sweet potatoes so much, I have a special series about creative, healthy ways to top them in my cookbook), but WOW.
Some nights, it’s classic white potatoes that hit the spot.
While regular Oven Roasted Potatoes certainly satisfy a spud craving, and Grilled Potatoes satisfies that itch for smoky flavored vegetables, something about roasted fingerlings feels special and gourmet.
- 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.
I love to serve roasted fingerlings at dinner parties (they’re perfect alongside Stuffed Pork Tenderloin or Salmon Wellington), as much as I do on a Tuesday night with simple Baked Chicken Breast or Air Fry Pork Chops.
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, similar to Smashed Potatoes.
- Fingerlings require very little chopping prior to roasting. Simply slice them in half lengthwise, and they are ready to go.
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
The Ingredients
- 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.
The Directions
- 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. Also delicious on the top of Roasted Red Potatoes.
- 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 1/2 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.
Storage Tips
- 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.
What to Serve with Fingerling Potatoes
Meatless Mains
Tempeh Tacos
The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!
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- 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 ground 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 1/4 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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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!