Fingerling potatoes develop golden, crispy skins while staying creamy inside. Their shape means they cook evenly, and they pair beautifully with herbs, garlic, and olive oil. Whether you roast, pan‑sear, or toss them in a salad, fingerlings offer a simple yet impressive way to enjoy potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fingerling potatoes
Olive oil
Garlic cloves
Fresh herbs (rosemary, thyme, or parsley)
Salt
Black pepper
Optional: lemon zest or parmesan
Directions
Preheat your oven to a medium‑high temperature and line a baking sheet.
Wash and dry the fingerling potatoes; cut any larger ones in half lengthwise so they’re all similar in size.
In a bowl, toss the potatoes with olive oil, minced garlic, chopped herbs, salt, and pepper until well coated.
Arrange potatoes in a single layer on the baking sheet with the cut side down for crispness.
Roast until the skins are golden and crisp and the centers are tender when pierced with a fork.
If desired, zest a bit of lemon over the warm potatoes or sprinkle with grated parmesan before serving.
Servings and timing
Serves about 4 people. Prep time: 10 minutes Roasting time: 25–35 minutes Total time: 35–45 minutes
Storage/Reheating
Store leftover roasted fingerling potatoes in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them on a baking sheet in a preheated oven until heated through and crisp again, or microwave individual portions before finishing briefly in a hot oven or skillet for extra crispiness.
FAQs
What are fingerling potatoes?
Fingerling potatoes are small, narrow, finger‑shaped potatoes with thin skin and a buttery texture.
Can I boil fingerling potatoes instead of roasting?
Yes, boiling or steaming them works for salads or mash, but roasting brings out more flavor and texture.
Do I have to peel them?
No — the thin skins are tender and flavorful, so peeling is optional.
What herbs pair well with fingerling potatoes?
Rosemary, thyme, parsley, oregano, and dill all complement fingerling potatoes nicely.
How do I get them extra crispy?
Make sure they’re dry before tossing with oil, and roast cut side down without overcrowding the pan.
Can I cook these on the stovetop?
Yes, you can pan‑sear fingerling potatoes after parboiling them for a crisp outside and tender inside.
Are fingerling potatoes gluten‑free?
Yes, potatoes are naturally gluten‑free, but check seasoning or toppings if needed.
Can I add other vegetables?
Yes, carrots, Brussels sprouts, or onions can be roasted alongside fingerlings.
How do I store leftover fingerling potatoes?
Keep them in an airtight container in the fridge for up to 3–4 days.
What dishes pair well with roasted fingerling potatoes?
They go well with roasted meats, grilled fish, green salads, or simply with herb butter.
Conclusion
Fingerling potatoes are a simple yet flavorful side dish that brings out the natural richness of the potatoes with crispy edges and a tender heart. Easy to prepare and endlessly customizable, they’re a great addition to many meals. Try them with your favorite herbs and enjoy a rustic, delicious dish.
Crispy on the outside and tender inside, roasted fingerling potatoes are a simple and flavorful side dish made with olive oil, garlic, and fresh herbs. Naturally buttery and easy to prepare, they pair well with any meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
1 1/2 pounds fingerling potatoes
2 tablespoons olive oil
2–3 garlic cloves, minced
1 tablespoon fresh rosemary or thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1 teaspoon lemon zest or 2 tablespoons grated parmesan
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Wash and dry the fingerling potatoes. Halve any larger ones lengthwise to ensure even cooking.
In a bowl, toss potatoes with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
Roast for 25–35 minutes, or until potatoes are golden brown, crispy on the outside, and tender inside.
Remove from oven and, if desired, sprinkle with lemon zest or parmesan before serving.
Notes
No need to peel fingerling potatoes — their thin skins become crispy and flavorful when roasted.For extra crispiness, make sure potatoes are fully dry before roasting.Try mixing in other vegetables like onions or carrots for variety.Best served fresh, but leftovers can be reheated in the oven or skillet to regain crispness.Customize with your favorite herbs or spices to match the main dish.
