These buttery Roasted Fingerling Potatoes are absolutely irresistible! They are roasted whole and come out beautifully tender, they are creamy on the inside and flavorful and crispy on the outside. The seasoning is also simply but perfectly complimenting the flavor of the potatoes.
Roasted Fingerling Potatoes
Of all the potato side dishes I love (and trust me, that list is extensive!) 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. As if the consistency alone wasn’t scrumptious enough, these potatoes are also tossed in olive oil, seasonings, and a medley of herbs that are bound to make your mouth water.
I love serving these potatoes next to so many of my favorite entrees! Recently, I plated them alongside my favorite Pork Cutlets and it was a huge hit. I don’t know if I’ve ever seen my whole family ask for seconds as quickly as they did that night! 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 fingerling potatoes.
This side dish recipe is also very much hassle-free, which is one of the best parts about it! The steps are wonderfully simple to follow, so even the most beginner of home chefs can whip these up with ease. 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. So if you’re looking for a low-stress recipe that everyone will gobble up, fingerling potatoes are perfect for you!
Ingredients For Roasted Potatoes
- Fingerling Potatoes – The potatoes you purchase may come in all different shapes and sizes, and that’s totally fine! Fingerling potatoes usually all look a bit different.
- Olive Oil – I like to use extra virgin olive oil for the richest flavor, but make sure it’s not bitter
- Salt – it’s better to use coarse salt or sea salt.
- Black Pepper – Freshly ground black pepper will always yield the best flavor.
- Garlic Powder – You can add a little extra if you want the garlicky flavor to really pop.
- Butter – use unsalted butter since you already salted the potatoes.
- Fresh Herbs – Thyme, rosemary, and parsley all come together to create a beautiful medley of fresh herb flavor. Just remember to toss the potatoes in these herbs after baking, not before, or the herbs will burn.
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
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, salt, pepper, and garlic powder. Mix until they’re all evenly coated.
Spread the tossed potatoes 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!
The Best Temperature to Bake Fingerling Potatoes
You want to keep the temperature high at 425°F and 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.
How Long to Roast Fingerling Potatoes
Depending on the size of the biggest potatoes, it could take about 40 minutes. 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.
Store leftover roasted fingerling potatoes in the refrigerator, in an airtight food storage container, for up to 4 days. To reheat your leftovers, you can use a microwave for the fastest options.
With that being said, I like to reheat them in a pan on the stove top over medium heat to crisp up the skin a little.
More Potato Sides Dishes To Love
The Best Scalloped Potatoes – creamy, cheesy, thinly sliced potatoes, baked in rich creamy white sauce.
Oven Roasted Potatoes – our favorite way of making roasted potatoes using Yukon gold potatoes, roasting them until crispy, and finally coating in seasoned melted butter right before serving.
The Perfect Mashed Potatoes – smooth, creamy, fluffy and sure to earn a permanent spot on your holiday menu.
Colcannon – Irish Mashed Potatoes – an Irish mashed potato dish that feature a mixture of buttery mashed potatoes and sautéed cabbage.
Roasted Fingerling Potatoes
- 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
- Preheat the oven to 425° and grease a 9×13 baking dish.
- Rinse potatoes and dry them.
- 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.
- Bake about 20 more minutes, until the thickest potatoes are fork-tender.
- Take potatoes out and add butter right away so it melts. Sprinkle potatoes with fresh herbs, and gently toss. Serve right away.
You had me at potatoes, yum!