When is the last time you had golden, crispy Roasted Fingerling Potatoes? If the answer is anything other than 90 seconds ago! (and—let’s be honest—even if it is) it’s time to make this recipe!
We are usually more of a Roasted Sweet Potatoes house (I adore sweet potatoes so much, I have a special series about creative, healthy ways to top them in my cookbook), but WOW.
Some nights, it’s classic white potatoes that hit the spot.
While regular Oven Roasted Potatoes certainly satisfy a spud craving, and Grilled Potatoes satisfies that itch for smoky flavored vegetables, something about roasted fingerlings feels special and gourmet.
What are Fingerling Potatoes
- Fingerlings look a little like stubby, miniature potatoes. They are oblong and come in a variety of sizes and colors.
- Fingerlings are thin-skinned, waxy, and roast up crispy outside and creamy inside.
- Their mild flavor makes them an easy pairing with a wide range of your favorite main dishes.
I love to serve roasted fingerlings at dinner parties (they’re perfect alongside Stuffed Pork Tenderloin or Salmon Wellington), as much as I do on a Tuesday night with simple Baked Chicken Breast or Air Fry Pork Chops.
My friends never fail to go back for seconds on a hot pan of fingerlings—another reminder that anyone being honest will admit they have a soft spot for crispy, golden potatoes.
How to Make Roasted Fingerling Potatoes
Fingerlings are excellent for fast meals, because they are quick and easy to prep.
- Fingerling potatoes do not need to be peeled prior to roasting, a BIG BENEFIT over regular potatoes like the ones used to make Baked French Fries. Their thin skins almost taste sweet and are key to a golden, crisp exterior.
- Fingerlings require very little chopping prior to roasting. Simply slice them in half lengthwise, and they are ready to go.
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
The Ingredients
- Fingerling Potatoes. Fingerling potatoes are healthy, and they possess all the insanely addictive attributes of regular potatoes in a small, bite-sized package. They’re rich in vitamins, antioxidants, and potassium.
- Olive Oil. To help the potatoes crisp up.
- Garlic. The garlic roasts with the potatoes and becomes deliciously sweet and caramelized.
- TOPPINGS! While delish with just salt, pepper, and olive oil, fingerlings are easy to customize. I included my favorite roasted fingerling potatoes with dried herbs, garlic, and Parmesan below.
The Directions
- Rinse, dry, and halve the potatoes.
- Toss the potatoes with oil, garlic, and spices in a mixing bowl.
- Place the potatoes cut-side-down on a baking sheet. Bake at 400 degrees F for 30 to 40 minutes.
- Flip twice during baking.
- Add an extra pinch of salt and any other desired toppings. ENJOY!
Fingerling Topping Ideas
- Parmesan. Sprinkle 2 tablespoons of freshly grated Parmesan over the top of your roasted potatoes just before serving. Also delicious on the top of Roasted Red Potatoes.
- Garlic. This recipe uses garlic as written, and I highly recommend trying it! Toss your potatoes with 3 cloves of minced garlic before roasting.
- Herbs. For fingerling potatoes with dried herbs, toss 1/2 teaspoon of your favorite dried herb (thyme is delicious here) with the potatoes before roasting. If you prefer fresh herbs, add 2 tablespoons of your favorite minced fresh herb (I like parsley) over the top of the roasted potatoes just before serving.
- For more ideas, check out the five ways to season roasted vegetables in my cookbook.
Storage Tips
- To Store. Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. While I do not truly recommend freezing potatoes (they can become mealy when thawed), if you insist you can freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
Create a delicious hash with leftover potatoes, sausage or bacon (Air Fryer Bacon or Oven Baked Bacon), and eggs. You could also add some leftover diced potatoes to a batch of Egg Muffins.
What to Serve with Fingerling Potatoes
Recommended Tools to Make this Recipe
- Baking Sheet. These are ideal for roasting fingerling potatoes.
- Mixing Bowls. This set of mixing bowls stacks for easy storage.
- Non-Slip Cutting Board. Stays securely in place while you’re chopping.
The Best Baking Sheets
Heavy-duty baking sheets are a must-have kitchen tool. They’ll help you prepare everything from roasted veggies to meats to desserts!
After all this talk of crispy, golden, creamy potato goodness, I’m ready to play Hot (roasted fingerling) Potato! Are you?
Roasted Fingerling Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes
- 2 1/2 tablespoons extra virgin olive oil
- 3 cloves minced garlic about 1 tablespoon
- ¾ teaspoon kosher salt divided
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons grated Parmesan optional
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
- Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
- Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
- Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
- Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.
Video
Notes
- TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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The whole family loved this easy to put together recipe! Even our kids, that are usually picky eating potato skin, eat the whole thing without any complaint but compliments. This one is a keeper! Towing Aurora Colorado
I’m so happy that you enjoyed it, Alice! Thank you for sharing this kind review!
This was delicious and so easy. I used a medley of fingerling potatoes, red, white, purple. It was nice to have that flavor variety. I used 1/2 tsp of thyme per the recipe, made sure to flip every 10 minutes, and added the parmesan after it was done. I will definitely be making again.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
These came out well but cooked in just twenty minutes! I think the Parmesan and parsley really bring them together.
So glad to you enjoyed it Jenny! Thank you for this kind review!
Finger licking fingerlings! Sorry for the bad joke but seriously my family is going to be happy with this on the dinner table, especially my 3 year old.
So glad you enjoyed the potatoes, Jenny! Thank you for this kind review!
I wanted to change it up for my lunch meals so, I prepped these with sauteed chicken breast. And, even though they are still potatoes, fingerling potatoes just “feel” different lol I followed this very easy recipe exactly (sans the Parm…I’m staying away from the dairy) and they came out perfectly! Even days later, they were still moist!
Hi T! So glad you enjoyed the recipe! Thank you for this kind review!
OMG !!!!! I bet you could dip those potatoes in a egg wash and then bake using your dip would be AMAZING…Thanks for sharing.
Thanks Jake! Hope you enjoy them!
I’ve tried many roasted potato recipes, but this one is the absolute best! Perfectly crispy potatoes, every time. 5 stars!
Hi Mila! So glad you enjoyed the recipe! Thank you for this kind review!
Very good. Went over well at our cookout. Followed your recipe except for parsley (didn’t have any).
I’m so happy that you enjoyed the recipe, Rosemary! Thank you for sharing this kind review!
I made this tonight as I was cooking a steak. They were delicious. Was a good way to use my fingerling potatoes the neighbour gave us. Will definitely make again. The Parmesan cheese and parsley just were the finishing touch.
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this recipe.
Used extra virgin olive oil, minced fresh garlic , fresh thyme,and salt.
Hi Marguerite! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Easy to make, quick for a weeknight dinner, and absolutely delicious!
Hi Marsha! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! This recipe is a keeper! Mine did not turn out dry as another person’s did. My family loved them! Thank you!
Hi MB! So glad you enjoyed the recipe! Thank you for this kind review!
Made these for the “family gathering” on grandma’s 95th birthday.
Pot luck but everyone was given one dish to make. I got potatoes. At first I thought scalloped but my sister got meat-so we conspired. She tried the air fried pork loin with a raisin sauce. I did the potatoes and with a desset of mile high pie (lime this time).
No potatoes left at all. Everyone was back for seconds. I used parmesian and a mix of oregano/thyme on half and the other half sprinkled with steak spices. (spicey and hot).
Shared the recipe with at least 10 cousins. Great idea. I willl jave to search this site for more recipes.
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect and oh so tasty!
Hi Lucia! So glad you enjoyed the recipe! Thank you for this kind review!