Roasted Fingerling Potatoes – These buttery, crispy heritage potatoes are perfect for any meal. They’re packed with fresh flavor from savory herbs and spices. So these guys will surely be your new go-to potato side dish and new family favorite.
Nothing is as versatile and comforting as potatoes. In fact, I love potatoes in all shapes and sizes because they’re buttery and filling, and you can whip them up in no time. Potatoes are as simple as these Oven-Roasted Red Potatoes or as addicting as these Scalloped Potatoes.
If you’ve stocked up on food amid this worldwide crisis, here’s an excellent recipe to add to your list. It’s as easy as slicing, seasoning, and roasting. And voila! Delicious roasted potatoes right on your dining table!
What Are Roasted Fingerling Potatoes?
In a world where monocultures (a farmer only raises one type of crop) have created imminent food shortages, these heritage potatoes are going to save us. Additionally, these colorful, finger-like tubers have thinner skin and lower starch content, perfect for the health-conscious.
Roasted fingerling potatoes’ buttery, creamy flesh with an earthy and subtly sweet flavor will surely win your heart. And the red, purple, yellow, and white varieties make an attractive side dish. Saving the world with this crazy delicious potato is a win-win!
Recipe Ingredients
- Fingerling Potatoes – The star of this show is perfect for baking and roasting because these guys hold their shape even after cooking. But they’re still soft and creamy on the inside. If you can’t get fingerling potatoes, you can use new potatoes for an equally delicious side dish.
- Butter – Aside from a glorious buttery taste, it helps the seasonings stick to the potatoes. Refined coconut or olive oil won’t have the same flavor, but they will work if you need a dairy-free version.
- Aromatics – I only added garlic, rosemary, and thyme, yet they deliver a fancy-tasting dish. Oh yes! I also added a dash of Italian seasoning to enhance the herby flavors. Feel free to use your favorite seasoning blend (Creole, Jamaican jerk, and all-purpose come in handy).
How to Roast Fingerling Potatoes
Season and Roast Potatoes
- Prep Potatoes – Wash, dry, and cut the potatoes in half lengthwise. (Photos 1-2)
- Seasoning – Combine butter, garlic, rosemary, thyme, Italian seasoning, salt, and pepper in a small mixing bowl. (Photos 3-4)
- Combine – In a large mixing bowl, toss the potatoes in the butter and herb mixture, ensuring the potatoes are evenly coated. If you’re using multicolored potatoes, as I did, keep them separated by color when mixing and cooking. Otherwise, the dark ones will discolor the lighter ones. (Photo 5)
- Roast – Transfer to a cast iron skillet (any oven-safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy, flipping halfway through. (Photo 6)
- Garnish and Serve – Sprinkle with parsley and serve hot.
Recipe Variations
- Potato Swap – New potatoes, sweet potatoes, yams (ñame), carrots, beets, or just about any root veggie will be tasty with this recipe. Just cut them into uniform chunks and adjust the cooking time to ensure doneness.
- Seasonings – You can add a pinch of cayenne pepper or pepper flakes for an additional kick of heat. And some smoked paprika will add a lovely reddish hue.
- Vegan – Opt for a healthier version with olive oil or vegan butter instead of butter to enjoy it in a vegan version.
- Cheesy Potatoes – Add grated parmesan cheese a couple of minutes before the end of the cooking time for garlic parmesan potatoes. Shredded mozzarella tossed on top is also really good.
Tips and Tricks
- Don’t overcrowd the pan. The potatoes should be in a single layer with enough space to roast evenly. You can see how I did it in the pictures.
- Make sure all the potatoes are about the same size. You can cut the larger potatoes into quarters for even baking.
Make-Ahead Instructions
Fortunately, you can easily make this dish ahead of time and reheat it in the oven to crisp it up again before serving. Or parboil the potatoes and coat them in butter or oil before storing them in the fridge (parboiled potatoes will last for 2 days max in the fridge) for an easy weeknight side.
Pro Tip: You can crisp the potatoes again by roasting them at 400℉/200℃ for about 20 minutes.
Serving and Storing Instructions
Roasted fingerling potatoes are a great side dish with just about anything—fish, pork, beef, chicken, turkey, seafood, you name it! And it doesn’t matter whether they are grilled, roasted, fried, or baked. They’ll be an instant fantabulous pair in no time!
- Store – Let the roasted fingerling potatoes cool completely before storing them. Then line a paper towel in an airtight container before transferring the potatoes to absorb any excess moisture. They will keep in the refrigerator for 3 days.
- Freeze – Line the potatoes in a single layer on a baking sheet and flash freeze. Once frozen, transfer them to a freezer-safe resealable plastic bag removing as much air as possible to prevent freezer burn. They should last in the freezer for 6 months.
- Reheat – You can reheat these roasted potatoes in a preheated oven at 400℉/205℃ for 8-12 minutes. Or reheat by pan-frying them on a greased skillet, flipping them frequently until they crisp up. The easiest would be reheating them in an air fryer at 350℉/180℃ for 5 minutes, shaking the basket halfway through the time to make them crispy again.
Note: No need to thaw frozen potatoes before reheating as it will only make the skin soggy.
FAQs
Mine took 25 minutes in a preheated 425℉/218℃ oven. However, every oven is slightly different, so the cooking time can vary. It’s best to check them for doneness at around 20 minutes with a fork. If they’re still firm, keep roasting.😉
Yes! They may look clean, but I still lightly scrub them since we eat the highly nutritious skins. I say lightly because the fingerling potato skins are thinner than regular potatoes.
You bet they are! Like any potatoes, fingerlings are also rich in potassium, vitamins, and antioxidants essential to our health. And they’re good for the environment! Any time you can use heritage vegetables or meat, you’re doing your children’s future a favor.
What to Serve With Roasted Fingerling Potatoes
Potatoes are a versatile ingredient that pairs with just about anything. As for these oven-roasted fingerling potatoes, my family loves them with:
More Soul-Satisfying Potato Recipes to Try
- Hasselback Potatoes
- Cheesy Potatoes au Gratin
- Roast Garlic Mashed Potatoes
- Potato Pancakes
- Southern Green Beans and Potatoes
Conclusion
These roasted fingerling potatoes are so simple that you can effortlessly whip them up while you wait for your entree to finish. What is your favorite fingerling potato color? Let me know in the comments! ❤
This blog post was originally published in March 2020 and has been updated with new photos and additional tips.
Roasted Fingerling Potatoes
Ingredients
- 1 pound (450g) fingerling potatoes, rinsed and dry
- 3 tablespoons (43g) butter, melted
- 3 cloves garlic, minced (about 1½ tablespoons)
- 1 sprig fresh rosemary, finely chopped (about 1 teaspoon)
- 2 sprig fresh thyme, finely chopped (about ½ teaspoon)
- 2 teaspoons (3.5g) Italian seasoning
- Salt and pepper to taste
- 1 tablespoon (1.5g) fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F/218°C.
- Cut potatoes in half lengthwise.
- Combine butter, garlic, rosemary, thyme, Italian seasoning, salt, and pepper in a small mixing bowl.
- In a large mixing bowl, toss the potatoes in the 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 cooking. Otherwise the dark colors will run and discolor the other potatoes.
- Transfer to a cast-iron skillet (any oven-safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy, flipping halfway through.
- Sprinkle with parsley and serve hot.
Tips & Notes:
- Don’t overcrowd the pan. The potatoes should be in a single layer with enough space to distribute the oven’s heat evenly. Refer to the pictures to see how full my pan was.
- Add shredded parmesan cheese for 2 minutes before removing it from the oven for garlic parmesan potatoes.
- If you don’t have fingerling potatoes, use small red potatoes. Using small potatoes reduces cooking time and helps to prevent an uncooked inside from an overdone outside. If using a larger potato, cut them to about the same size as fingerling potatoes.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Glen says
Great recipe. I love making these for special occasions. Thanks:)
Imma says
Thank you so much! Stay tuned and have more amazing recipes:)
Betty says
Just single word for this delicious, i didnt know my yam could taste this good…
ImmaculateBites says
Glad to hear it is a hit!
Lindsey says
hey Imma 🙂
in Australia these are called wedges and are served with a duo dunking sauce of sweet chilli sauce and sour cream.