Roasted Fingerling Potatoes Recipe
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. A perfect crowd pleasing appetizer!
Servings: 6
Calories: 184kcal
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.
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 301mg | Potassium: 651mg | Fiber: 4g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg