Roasted Fingerling Potatoes Recipe

Why You Will LOVE This Recipe
Of all the potato side dishes I love, roasted fingerling potatoes definitely lives at the top of the list. They’re soft and tender on the inside and perfectly crispy on the outside. I feel like the soft and almost creamy potato on the inside is what’s so pleasant and I achieve that by cooking my potatoes whole.
That’s why fingerling potatoes are so good for this recipe, they are pretty small and thin so cook very well and consistently. Fingerling potatoes also have a very thin skin so it’s great for making interior soft like a baked potato but without tough skin.
These small roasted potatoes pair well with so many main courses – everything from chicken to pork or beef is complimented well by these crispy, yet soft and flavorful potatoes.
This potato recipe is also very much hassle-free, which is one of the best parts about it! All you really need to do is toss the potatoes in the oil and seasonings, spread them on a baking sheet, and pop them into the oven.
What Are Fingerling Potatoes?
Even though fingerling potatoes are small in size, they are not young potatoes. Fingerling potatoes are fully mature and come is very wide variety of shapes and oblong sizes. They also come in variety or colors, like yellow, red, and purple.
Fingerlings fall into the waxy potato category, which make them perfect for roasting! You can easily roast them whole because of their small size and they come out crispy on the outside and creamy on the inside.
How to Make Roasted Fingerling Potatoes
It is as easy as season, bake, and finish with butter:
- Preheat your oven to 425°F and grease a baking dish.
- Wash the potatoes and dry them. Toss them in a bowl with olive oil and seasoning and mix until evenly coated.
- Spread them evenly on the prepared baking dish. Cover with foil and bake for 20-25 minutes.
- Remove the foil, give the potatoes a stir, and pop them back into the oven for about 20 more minutes, or until completely tender.
- Add butter as soon as you pull the potatoes from the oven and sprinkle them with fresh herbs. Enjoy!
Flavor Variations You May Like
These are simple potatoes enhanced with a little seasoning, butter, and herbs. If you’d like to add more flavors try:
- Cheese: grated parmesan cheese would be great to mix in with the butter at the end. Or, you can try Asiago cheese or Pecorino.
- More herbs: you can always bump up the herb flavor with adding some Italian herb seasoning, or Tuscan herb seasoning. Fresh herbs like dill weed, rosemary, or thyme would be good as well.
- Lemon zest: if you’re a fan of lemon, try adding some lemon zest to the seasoning or even using lemon pepper seasoning.
- Add spice with some cayenne pepper or crushed red pepper flakes.
- Umami: you can incorporate some umami flavors by adding a splash of Worcestershire sauce or soy sauce when tossing potatoes before cooking. (Just watch the salt.)
- Balsamic: wonderful way to finish these potatoes is to drizzle them with a great balsamic vinaigrette or a balsamic reduction.
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Roasted Fingerling Potatoes Recipe
Ingredients
- 3 lbs fingerling potatoes
- 3 tbsp olive oil
- 1 1/2 tsp coarse salt more or less to taste
- 1 tsp black pepper more or less to taste
- 2 tsp garlic powder
- 2-3 tbsp unsalted butter
- 2 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tbsp minced fresh parsley
Instructions
- Preheat the oven to 425°F and grease a 9×13 baking dish.
- Rinse potatoes under cold running water and dry them with a pepper towel or a clean kitchen towel. Drying the potatoes will get rid of excess moisture and help with the crispiness of the skin.Pro Tip: most fingerling potatoes are pretty small and good to cook whole and actually preferred to cook whole since it will help with the soft and creamy texture inside. Although, if some of your fingerling potatoes are large, you can cut them in half.
- In a mixing bowl, toss fingerling potatoes with olive oil, salt, pepper, and garlic powder. Mix until the potatoes are evenly coated.
- Spread potatoes in the prepared baking dish and try to spread them in one even layer. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Take the baking dish out of the oven and take the foil off. Gently mix the potatoes to stir and spread them in an even layer. Pro Tip: Half of the cooking time is done covered with foil and another half uncovered, which helps the potatoes bake all the way through for creamy texture and get that nice roasted brown color towards the end.
- Bake about 20 more minutes, until the thickest potatoes are fork-tender.Pro Tip: make sure to toss the potatoes 2-3 times during the cooking process. This will ensure that they cook all the way through, and that they all cook evenly.
- Take potatoes out and add butter right away so it melts. Sprinkle potatoes with fresh herbs, and gently toss. Serve right away.
Notes
- Storing: Store leftover roasted fingerling potatoes in the refrigerator, in an airtight food storage container, for up to 4 days.
- Reheating: To reheat your leftovers, you can use a microwave for the fastest options. Although, reheating them in a pan on the stove top over medium heat will crisp up the skin a little. You can also use an air-fryer and reheat the potatoes at 360°F (or 350°F) for 2-4 minutes.
Nutrition
More Potato Sides Dishes To Love
Originally published on Will Cook For Smiles in November 2021.
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Categories:
30 Minute Meals, Christmas Dinner Recipes, Dinner Recipes, Gluten Free Recipes, Potatoes, Side Dishes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
You had me at potatoes, yum!