Roasted Fingerling Potatoes Recipe

closeup of fingerling potatoes with herbs and butter

5 from 1 vote

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 simple but perfectly complimenting the flavor of the potatoes.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: (serves 4-6)

Calories: 275kcal

Author: Lyuba Brooke

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

US Customary - Metric

Instructions

Preheat the oven to 425°F and grease a 9x13 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