Roasted Fingerling Potatoes

Roasted Fingerling Potatoes – These garlic potatoes are the perfect side for any meal. Buttery, crispy and fluffy packed with flavor from fresh herbs and spices. This recipe is one your family is sure to love! 

Nothing is as versatile and comforting as potatoes. In fact, I love potatoes in all shapes and sizes! They’re buttery, filling and can be whipped up in no time. They can be as simple as this Oven Roasted Red Potatoes, or as intricate as this Scalloped Potatoes.

Now if you’ve stocked up or still planning to stock up on potatoes amid this worldwide crisis, here’s a  good recipe that you can add to your list. This is as easy as slicing, seasoning, and roasting. And voila! Delicious roasted potatoes right on your dining table!

What are Fingerling Potatoes?

These elongated, finger-like, colorful tubers are known for their thin skin and low starch content. Aside from that, fingerling potatoes have a buttery creamy flesh with an earthy and subtle sweet flavor that would surely win your heart. This is actually a great recipe to officially welcome spring season tomorrow since they tend to be in season during this time of the year. It comes in red, purple, yellow and even white colors (sounds like spring to me).

Ingredients in Roasted Fingerling Potatoes

As promised, this baked fingerling potatoes recipe isn’t that complicated. Yes! It uses pantry staple seasonings that elevate its flavor. If you don’t have all of them, feel free to switch up with whatever you have on hand.

Below is what you’ll be needing for this potato recipe.

• fingerling potatoes
• butter
• garlic
• rosemary
• thyme
• Italian seasoning (click on it for my homemade version)
• salt and pepper
• parsley for garnishing

If you can’t find fingerling potatoes (given our current situation), feel free to use small red potatoes or regular large potatoes. Just make sure to adjust cooking time to ensure doneness.

Cooking Fingerling Potatoes

Since these colorful and buttery potatoes have a mild flavor, I kept this recipe as simple as possible so you can whip it up easily or make it while you prepare your main dish.

• Preheat the oven and prepare the potatoes by cutting them in half lengthwise.
• Season the potatoes with the garlic herb mixture.
• And roast them for 25 minutes in the oven. 

How easy as that? With minimal effort, you can this family-favorite side dish in no time.

What to Serve with Fingerling Potatoes?

As we all know, potatoes are such a versatile ingredient and can be served in so many ways.  They do pair well with just about anything. As for this oven roasted fingerling potatoes, I love it served with the following.

• Herb Crusted Pork Loin Roast (my recent blog post which is a current hit here at home)
• Beer Can Chicken
• Steak au Poivre
• Pan Seared Salmon
• Sausage Egg Casserole
• American Goulash

More Potato Recipes

Don’t know what to do with all those potatoes you have in your pantry? Explore these other recipes.

• Hasselback Potatoes
• Cheesy Potatoes au Gratin
• Roast Garlic Mashed Potatoes
• Potato Pancakes
• Potato Frittata Recipe

How to Cook Fingerling Potatoes

Print

Roasted Fingerling Potatoes

These garlic Roasted Finger Potatoes are the perfect side for any meal. Buttery, crispy and fluffy packed with flavor from fresh herbs and spices. This recipe is one your family is sure to love! 

Course: Side Dish

Cuisine: American

Keyword: roasted fingerling potatoes

Servings: 4

Calories: 170 kcal

Author: Imma

Ingredients

• 1 pound fingerling potatoes , rinsed and dry 
• 3 tablespoons butter , melted 
• 3 cloves garlic , minced about 1 ½ tablespoons 
• 1 sprig fresh rosemary , finely chopped about 1 teaspoon 
• 2 sprigs fresh thyme , finely chopped about ½ teaspoon 
• 2 teaspoons Italian seasoning  
• salt and pepper to taste 
• 1 tablespoon fresh parsley  , chopped for garnish

Instructions

1. Preheat oven to 425°F (218°C). 

2. Cut potatoes in half lengthwise.  

3. In a small mixing bowl, combine butter, garlic, rosemary, thyme, Italian seasoning, salt and pepper. 

4. In a large mixing bowl, toss potatoes in butter and herb mixture making sure the potatoes are evenly coated. If you’re using multicolored potatoes like I did, keep them separated by color when mixing and when cooking. Otherwise the dark colors will run. 

5. Transfer to cast iron skillet (any oven safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy slipping halfway through. 

6. Sprinkle with parsley and serve hot. 

Recipe Notes

1. Don’t overcrowd the pan. The potatoes should be in a single layer with enough space, so the oven’s heat is distributed evenly. Refer to pictures to see how full my pan was.  
2. Add shredded parmesan cheese 2 minutes before removing from the oven for garlic parmesan potatoes 
3. If you don’t have fingerling potatoes, use small red potatoes. Using small potatoes reduced cooking time and helps to prevent an uncooked inside with an overdone outside. If using a larger potato, cut them so they are about the same size at fingerling potatoes.  
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.