INTRODUCTION
Roasted Fingerling Potatoes are small, tasty potatoes that cook up crisp on the outside and soft inside. They have a long shape and thin skin that gets a nice brown color in the oven. This recipe uses garlic and rosemary for a simple, strong flavor. You can make it for a weeknight dinner or for guests on a weekend.
If you enjoy potato dishes with strong flavors, you might also like a hearty one-pot meal like cheesy ranch potatoes and smoked sausage that pairs well with many dinners. The potato texture in both recipes stays firm and full of flavor.
This recipe is easy to follow. It uses a few fresh ingredients and common tools. You can change the herbs or the cooking time to make the potatoes softer or more crisp. The result is a warm, simple side that many people will enjoy.
WHY YOU WILL LOVE THIS RECIPE
- It uses few, fresh ingredients. You need only potatoes, oil, garlic, rosemary, salt, and pepper.
- It is easy to make. Toss, roast, and serve.
- The flavor is simple and clear. Garlic and rosemary bring warm, earthy notes.
- The texture is great. The outside gets crisp while the inside stays tender.
- It works with many main dishes. It goes well with fish, chicken, beef, or a simple salad.
This recipe is not fussy. You do not need special skills or rare ingredients. If you want a hearty, cheesy option for a crowd, try a different style like cheesy ranch potatoes and smoked sausage as a follow-up idea. That dish adds a creamy, rich contrast to the light roast in this recipe.
HOW TO MAKE Roasted Fingerling Potatoes
Start by gathering your potaotes and tools. Wash the potatoes well. You can leave them whole or cut larger ones in half so they cook evenly. Mix the oil, garlic, rosemary, salt, and pepper in a small bowl. Pour the mix over the potatoes and stir so each piece has oil and seasonings.
Place the potatoes in a single layer in a baking dish. Roast them at a steady heat so they cook through without burning. Stir the pan a couple of times during the roast so the outsides brown evenly. Test with a fork to check if they are soft inside.
When the potatoes are done, let them rest for a couple of minutes. The oil will settle and the flavor will set. Serve them hot as a side with meat or fish, or add them to a warm salad. The simple flavor of rosemary and garlic pairs with many dishes.
EQUIPMENT NEEDED
- Oven set to 400F
- Baking dish or rimmed baking sheet
- Small mixing bowl
- Spoon or spatula for tossing
- Measuring spoons
- Knife and cutting board (if you cut potatoes)
- Oven mitts for safety
You do not need a full set of fancy tools. A basic baking dish and a bowl will do. A rimmed baking sheet may give more surface browning than a deep dish. Use what you have that fits the potatoes in a single layer.
Ingredients You’ll Need :
3 pounds fingerling potatoes
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
2 tablespoons chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 400F. Rinse potatoes. Place potatoes in a baking dish. Combine remaining ingredients in a small bowl, stir to combine, and pour over potatoes. Toss until potatoes are well coated. Bake for 60-70 minutes, stirring occasionally until fork tender. Serve and enjoy.
HOW TO SERVE Roasted Fingerling Potatoes
Serve these potatoes hot right from the oven. They make a strong side for roasted chicken or grilled fish. You can also add them to a warm grain bowl with greens and a lemon vinaigrette. For a family meal, plate them beside a simple green salad and a protein.
If you like to mix flavors, add a spoon of sour cream or plain yogurt to the plate for a cool contrast. For a smoky meal, serve them with grilled sausages or steak. For a cozy weeknight, pair them with roasted vegetables and a simple pan sauce.
Many cooks like to serve these potatoes with a main that has a sauce. The plain, crisp potatoes soak up a little sauce without getting soggy. If you want another potato side that is rich and cheesy, check out the crockpot cheesy potatoes and kielbasa for a warm, creamy option.
STORAGE & FREEZING : Roasted Fingerling Potatoes
- To store: Let the potatoes cool to room temperature. Put them in an airtight container and place them in the fridge. They will keep well for 3 to 4 days.
- To reheat: Warm them in a 350F oven for 10-15 minutes to bring back some crisp on the outside. You can also reheat in a skillet over medium heat with a small splash of oil.
- To freeze: It is best to freeze only if you plan to use them in a cooked dish later. Cool completely, then spread on a tray to freeze for 1 hour. Move the frozen pieces to a freezer bag. Use within 2 months. Reheat from frozen in a hot oven until hot and crisp.
When you store the potatoes, do not add fresh herbs until you reheat. Fresh rosemary can darken in the fridge. If you plan to serve the potatoes cold in a salad, add a little fresh lemon juice and olive oil before serving.
SERVING SUGGESTIONS
- With roasted chicken and steamed green beans for a balanced plate.
- Alongside grilled salmon and a squeeze of lemon.
- Toss into a warm salad with baby spinach, cherry tomatoes, and feta.
- Serve at a buffet with other sides like roasted carrots and simple coleslaw.
- Make a small plate with potatoes, olives, and roasted peppers for a light meal.
These potatoes fit many meals. They can be part of a formal dinner or a quick snack. You can also use them as a base for a warm potato salad with mustard and herbs.
VARIATIONS
- Lemon and parsley: Add fresh lemon zest and chopped parsley after roasting for a bright taste.
- Spicy: Add 1/4 teaspoon cayenne or red pepper flakes to the mix for heat.
- Herb mix: Use thyme or oregano instead of rosemary for a different herb note.
- Parmesan: Sprinkle grated Parmesan cheese in the last 5 minutes of baking so it melts and browns slightly.
- Bacon: Add small crisp bacon pieces after roasting for a smoky crunch.
Try different oils too. Use avocado oil for a neutral taste or garlic-infused oil for extra garlic flavor. If you use dried rosemary, use a little less as it can be stronger.
FAQs
Q: Can I cut the potatoes smaller to make them cook faster?
A: Yes. Cut larger fingerlings in half so they cook in the same time as small ones. Smaller pieces will roast faster and may crisp more.
Q: Do I need to peel the fingerling potatoes?
A: No. The skin is thin and becomes crisp in the oven. Leaving the skin also keeps more flavor and nutrients.
Q: Can I use dried rosemary instead of fresh?
A: You can. Use about 1 tablespoon dried rosemary instead of 2 tablespoons fresh. Dried herbs are stronger, so use less.
Q: How do I get the potatoes extra crispy?
A: Use a rimmed baking sheet so more surface touches the pan. Make sure potatoes are not crowded. Roast at 400F and stir only a couple of times.
Q: Is it safe to cook at a higher temperature to save time?
A: You can raise the oven to 425F for a shorter time, but watch them closely. The outside may brown before the inside becomes tender.
Q: Can I add other vegetables to the pan?
A: Yes, but choose vegetables that roast in the same time, like carrots or small onions. Cut them to similar size as the potatoes.
MAKE-AHEAD TIPS FOR Roasted Fingerling Potatoes
- Prep the potatoes the day before. Wash and dry them, then place them in a container. Mix the oil and herbs and store in a separate small jar. Toss them together and roast on the day you serve.
- Par-cook and finish later. Roast the potatoes for 30 minutes, cool, and store in the fridge. On the day of serving, roast again at 400F for 15-20 minutes to finish and to get a fresh crisp.
- Keep the garlic fresh. If you plan to make this ahead, add minced garlic right before cooking for the best garlic flavor.
- For parties, roast the potatoes early and keep them in a warm oven (about 200F) on a tray. Add a little fresh rosemary or lemon zest just before serving.
These tips help you save time and keep the potatoes tasting fresh. The recipe is simple and works well when you prepare parts ahead.
Roasted Fingerling Potatoes
Ingredients
Method
- Preheat oven to 400°F. Rinse potatoes well.
- Place potatoes in a baking dish. If needed, cut larger ones in half for even cooking.
- In a small bowl, mix olive oil, garlic, rosemary, salt, and pepper.
- Pour the mixture over the potatoes and stir until they are well coated.
- Arrange the potatoes in a single layer in a baking dish.
- Bake for 60-70 minutes, stirring occasionally, until fork-tender.
- Let the potatoes rest for a couple of minutes after baking.
- Serve hot as a side with meat, fish, or in a warm salad.