Oven Roasted Fingerling Potatoes are a delicious side dish to enjoy with your favorite comfort foods! This recipe is easy to prepare in under an hour with pantry staples like olive oil, butter and classic spices. Simply toss everything together and roast in the oven until the potatoes are crisp, tender and golden.
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What are fingerling potatoes?
Fingerling potatoes have an oblong shape, similar to thick fingers (hence the name "fingerling").
They have a thin, waxy skin and are available in a variety of different colors like yellow and purple. The colors are beautiful, but do not matter much when it comes to taste... All fingerlings have the same light flavor and low starch content.
(For example, I used purple fingerlings in this Warm Roasted Potato Salad. But any color would be equally delicious!)
Because of their thinner skin and smaller size, fingerling potatoes are perfect to oven roast! When baked they become crisp on the outside, creamy on the inside, and delicious throughout.
Why you will love this recipe?
This roasted fingerling potatoes recipe is easy to make in only 40 minutes, from start to finish. Simply slice and season the potatoes, toss with melted butter, and bake in the oven until golden. That's it!
The crispy and delicious potatoes are fantastic to pair with nearly any main dishes. They are a perfect rustic side for a casual kid friendly family dinner.
Fingerlings are so flavorful you can also serve as a crowd pleasing Thanksgiving appetizer or side dish! I guarantee you'll get requests for this recipe at all your gatherings and holiday celebrations.
*If you like easy and delicious roasted potato recipes, you are also going to love these dishes:
- Rosemary Roasted Potatoes - delicious easy side dish for holidays.
- Roasted Sweet Potatoes - a must try delicious side staple during fall.
- Za'atar Roasted Red Potatoes - flavorful wholesome meal with Middle Eastern twist.
- Roasted Potatoes and Carrots - simple yet so tasty veggie-meal for your holiday table.
Ingredients
Fingerling Potatoes: Here I use a combination of yellow, purple, and red fingerlings. Use the colors you like... They are all tasty!
Dried Rosemary: Deep and earthy, the flavor is classic for roasted savory dishes.
Dried Thyme: A favorite spice for the holidays, this herb tastes like fall and winter!
Garlic Powder: Fragrant spice for the most flavorful foods.
Smoked Paprika: Smoky, bold, and just right for adding a pinch of vibrant flavor to the potatoes.
Salt: Staple spice for any course or cuisine.
Black Pepper: Freshly ground is best!
Olive Oil: Neutral flavored and excellent for high heat cooking. I recommend high quality oil for the best taste.
Unsalted Butter: The combination of olive oil and butter is what gives the potatoes that signature crispiness.
Fresh Parsley: Optional, to garnish. I like the fresh flavor that herbs bring to roasted fingerling potato recipes.
Optional Spice Alternatives: Change up the recipe slightly! Swap the dried thyme and rosemary for other spices. Italian seasoning or Cajun blends are great options!
How to roast fingerling potatoes?
Preheat the oven at 400°F. Pop in the empty baking sheet pan to heat up.
In a large bowl add sliced fingerlings, spices, and a good quality olive oil. Toss (using your fingers or a spoon) until they are evenly coated.
Using your hand gloves or a clean kitchen towel, carefully remove the heated sheet pan from the oven. Then add butter to the pan and let it melt. Transfer the coated potatoes and carefully toss it in the melted butter on the sheet pan.
Now, spread the potatoes in a single layer with cut side down.
Bake the potatoes for 25-30 minutes or until they are crisp and golden from outside and tender within.
Remove from the oven and flip the potatoes with cut side up and broil for 3-4 minutes for more crunch on top. This is step is not necessary, but I highly recommend for the crispiest potatoes.
Expert Tips
- Roast the potatoes in an unlined sheet pan to get the most crisp skins possible. Avoid silicone mats or parchment paper as these will make your potatoes soggy.
- Dried herbs and spices are preferable over fresh herbs to roast. The dried herbs hold up well to the high heat, whereas fresh herbs will wilt and soften.
- Yes, this recipe requires both olive oil and butter. This combination of fats is a must, or potatoes stick to the pan instead of getting crisp. So do not skip one or cut back on either!
- In this recipe we halve the potatoes and place cut side down. This helps the cut sides get super golden brown and delicious. If you choose to make with a non-fingerling potato variety (like Yukon gold, baby potatoes or red potatoes) simply cut into cubes. Then you can place on the baking sheet however you like.
- Take care that you do not crowd the baking sheet. Each potato needs a bit of space! Otherwise they will sweat and become soggy.
FAQs
It is not necessary, but yes you can parboil the potatoes first. This will result in a crispier crust. Boil the fingerlings in salted water for just a few minutes, then drain and dry thoroughly before roasting.
Serving Ideas
Dish out the roasted fingerlings, sprinkle with chopped fresh parsley and serve immediately. You can also add grated parmesan over the warm potatoes for more flavor!
Serve them as a side dish with your favorite mains for a hearty and comforting meal. They are delicious with fish, saucy chicken dishes, juicy steaks and lamb chops. And perfect to enjoy with roast turkey or whole chicken for the holidays.
I also love to pair crispy fingerling potatoes with sandwich, soups and stews. My Cream of Mushroom Soup, Tomato Basil Soup, and Green Pea Soup with Spinach are a few yummy options.
Leftover potatoes are just as tasty and versatile! Chop them up and use to make savory omelets or pancakes, egg muffins, frittatas, or breakfast casseroles (with creamed spinach because spinach and potatoes make heavenly match).
Storing Suggestion
Leftovers will keep well for 4-5 days. Let them cool, then transfer to a sealed container and place in the fridge.
To reheat the potatoes, preheat the oven to 400F and bake for 7-8 minutes until crisp.
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📖 Recipe
Roasted Fingerling Potatoes Recipe
Ingredients
- 2 lb Fingerling Potatoes (cleaned and sliced in half lengthwise)
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- ¾ teaspoon Smoked Paprika
- ¾ teaspoon Salt (or to taste)
- ½ teaspoon Freshly Ground Pepper
- 1½ tablespoons Olive Oil
- 2 tablespoons Unsalted Butter (at room tempertaure.)
- Fresh Parsley for serving (chopped)
Instructions
- Preheat the oven at 400°F. Pop in the empty baking sheet pan to heat up.
- In a large bowl, add sliced fingerlings, dried rosemary, thyme, garlic powder, smoked paprika, salt, pepper and a good quality olive oil. Toss (using your fingers or a spoon) until they evenly coated.
- Using your hand gloves or a clean kitchen towel, carefully remove the heated sheet pan from the oven. Add butter to the pan and let it melt. Transfer the coated fingerlings and carefully toss it in the melted butter on the sheet pan.
- Now, spread the potatoes in a single layer with cut side down.
- Bake the potatoes for 25-30 minutes or until they are crisp and golden from outside and tender within. Remove from the oven and flip the potatoes with cut side up and broil for 3-4 minutes for crispier top (this is optional step).
- Dish out, sprinkle with chopped fresh parsley and serve immediately. You can also sprinkle grated parmesan over the potatoes for more flavor.
Notes
- Roast the potatoes in an unlined sheet pan to get the most crisp skins possible. Avoid silicone mats or parchment paper as these will make your potatoes soggy.
- Dried herbs and spices are preferable over fresh herbs to roast. The dried herbs hold up well to the high heat, whereas fresh herbs will wilt and soften.
- The recipe requires both olive oil and butter. This combination of fats is a must, or potatoes stick to the pan instead of getting crisp. So do not skip one or cut back on either!
- In this recipe we halve the potatoes and place cut side down. This helps the cut sides get super golden brown and delicious. If you choose to make with a non-fingerling potato variety (like Yukon gold, baby potatoes or red potatoes) simply cut into cubes. Then you can place on the baking sheet however you like.
- Do not crowd the baking sheet. Each potato needs a bit of space! Otherwise they will sweat and become soggy.
- The leftover will keep for 4-5 days in clean airtight container in the fridge. To reheat the potatoes, preheat the oven to 400F and bake for 7-8 minutes until crisp.
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