There’s something deeply satisfying about perfectly roasted fingerling potatoes. With their creamy interior and irresistibly crispy, golden-brown skin, they are the ideal side dish for almost any meal. This recipe for roasted fingerling potatoes is designed to be foolproof, delivering that coveted crunch every single time with minimal effort. Forget soggy, lackluster potatoes; prepare for a side dish that might just steal the show.
Why You’ll Love This Roasted Fingerling Potatoes Recipe
- Incredibly Crispy: We use a few simple tricks, like ensuring the potatoes are dry and roasting at a high temperature, to achieve an unbeatable crispy texture.
- Simple Ingredients: You only need a handful of pantry staples like olive oil, garlic, and herbs to create a truly memorable dish.
- Quick & Easy: With just 10 minutes of prep time, this recipe is perfect for busy weeknights but elegant enough for special occasions.
- Versatile Side Dish: These potatoes pair wonderfully with everything from smothered chicken to garlic parmesan halibut.
What Are Fingerling Potatoes?
Fingerling potatoes are small, slender, finger-shaped potatoes. They are a waxy variety, which means they hold their shape well after cooking. This quality, along with their thin skin and naturally buttery flavor, makes them absolutely perfect for roasting. You don’t even need to peel them! Just a good wash, and they are ready to go.
The Simple Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- Fingerling Potatoes: The star of the show. Look for potatoes that are firm with no soft spots.
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor. It helps make the potatoes crispy and golden.
- Garlic: Freshly minced garlic provides a delicious aromatic flavor that infuses the potatoes as they roast.
- Fresh Herbs: A combination of fresh rosemary and thyme adds a classic, savory taste. You can use dried herbs if you’re in a pinch.
- Salt and Pepper: Coarse sea salt and freshly cracked black pepper are essential for seasoning.
How to Make Roasted Fingerling Potatoes (Step-by-Step)
Achieving perfectly roasted fingerling potatoes is easy. Just follow these simple steps for a flawless result.
- Preheat and Prep: Start by preheating your oven to 400°F (200°C). A hot oven is crucial for getting that crispy exterior. Wash your potatoes thoroughly and pat them completely dry with a paper towel. This is a key step for crispiness!
- Cut the Potatoes: Slice the fingerling potatoes in half lengthwise. This creates more surface area, which means more crispy, delicious edges.
- Season Generously: In a large bowl, toss the halved potatoes with olive oil, minced garlic, chopped fresh rosemary, thyme, salt, and pepper. Make sure each potato is evenly coated.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a large baking sheet. Ensure they are cut-side down and not overcrowded. Giving them space allows the hot air to circulate, which is essential for roasting, not steaming.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. You’ll want to flip them halfway through to ensure they brown evenly on all sides. The potatoes are done when they are golden brown, crispy on the outside, and easily pierced with a fork.
Tips for the Crispiest Potatoes
Want to guarantee that signature crunch? Follow these expert tips.
- Dry Your Potatoes: Moisture is the enemy of crispiness. After washing, make sure your potatoes are bone dry before you add the oil and seasonings.
- Don’t Scrimp on the Oil: A good coating of olive oil is necessary to conduct heat and help the skins get crispy and golden.
- High Heat is Key: Roasting at 400°F (200°C) is the sweet spot. It’s hot enough to crisp up the outside quickly without burning the potatoes before the inside is cooked.
- Give Them Space: Don’t overcrowd the pan. If the potatoes are too close together, they will steam instead of roast, resulting in a softer texture. Use two baking sheets if necessary.
- Cut-Side Down: Starting the potatoes cut-side down on the hot pan helps create a fantastic golden-brown crust right from the start.
Flavor Variations to Try
While the classic garlic and herb combination is a winner, these roasted fingerling potatoes are a blank canvas for other flavors.
- Spicy: Add a teaspoon of red pepper flakes or a pinch of cayenne pepper to the seasoning mix for a little kick.
- Cheesy: Sprinkle grated Parmesan cheese over the potatoes during the last 5-10 minutes of roasting for a savory, cheesy crust. This would be delicious alongside a creamy chicken pasta.
- Lemony: Toss the roasted potatoes with a squeeze of fresh lemon juice and some fresh parsley after they come out of the oven for a bright, fresh flavor.
- Savory Onion: Add a teaspoon of onion powder or finely chopped shallots to the seasoning blend before roasting.
What to Serve with Roasted Fingerling Potatoes
These versatile potatoes are the perfect partner for a wide range of main courses. They complement roasted chicken, grilled steak, and baked fish beautifully. Try them alongside a hearty main like our Mississippi Pot Roast or serve them as part of a brunch spread with some delicious bacon and eggs.
How to Store and Reheat Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat and bring back some of their crispiness, avoid the microwave. Instead, warm them in a 400°F (200°C) oven or in an air fryer for 5-7 minutes until hot and re-crisped.
Frequently Asked Questions
No, you do not need to boil fingerling potatoes before roasting. Their small size and waxy texture allow them to cook through and become tender in the oven while the outside gets crispy.
To get them crispy, make sure the potatoes are completely dry before seasoning, use enough olive oil to coat them well, roast at a high temperature (400°F), and spread them in a single layer on the baking sheet without overcrowding.
Yes, it’s best to cut them in half lengthwise. This increases the surface area that makes contact with the hot pan, resulting in more crispy, golden-brown edges.
Classic, robust herbs pair beautifully with roasted potatoes. Fresh rosemary and thyme are excellent choices. Other great options include sage, parsley, and a sprinkle of chives after roasting.
The best temperature for roasting fingerling potatoes is 400°F (200°C). This high heat is essential for creating a crispy exterior while ensuring the inside becomes soft and creamy.
Share Your Creations!
We are sure this will become your go-to recipe for roasted fingerling potatoes. If you make them, please leave a comment below and let us know what you think! We love hearing from you. Don’t forget to share your amazing creations on Pinterest!
Roasted Fingerling Potatoes Recipe
Roasted Fingerling Potatoes: The Ultimate Crispy Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the halved fingerling potatoes, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Toss well to ensure the potatoes are evenly coated.
- Spread the potatoes in a single layer on a large baking sheet, placing them cut-side down. Do not overcrowd the pan.
- Roast for 25-30 minutes, flipping halfway through, until golden brown, crispy, and tender.
- Serve immediately, garnished with a little extra fresh herbs if desired.
Notes
Storage: Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
