These roasted fingerling potatoes are an easy, delicious side dish! Lightly crisp and seasoned with garlic and herbs, they're perfect for the holidays.
Have you ever cooked fingerling potatoes? These oblong, finger-shaped potatoes are small and waxy. They have thin skins and firm, buttery flesh that almost reminds me of chestnuts.
I love to make roasted fingerling potatoes for special occasions. With their unique shape and earthy, nutty taste, they feel a touch fancier than humble Yukon Golds or russets.
With the holidays coming up, I thought it would be the perfect time to share my roasted fingerling potatoes recipe. It’s easy to make with 8 ingredients, but it’s still elegant and flavorful enough for a celebration. I hope you love it as much as I do!
How to Make Roasted Fingerling Potatoes
This roasted fingerling potatoes recipe starts with 8 basic ingredients:
Ingredients
- Fingerling potatoes, of course! Look for them at the farmers market or near the other potatoes in your grocery store. Can’t find fingerlings? Check out my regular roasted potatoes recipe.
- Extra-virgin olive oil – I don’t include oil measurements in most of my roasted vegetable recipes, but in this one, I do. That’s because fingerling potatoes can dry out in the oven—you need enough to keep them moist and tender as they bake.
- Garlic powder and onion powder – For savory depth.
- Fresh rosemary – It adds warm, earthy flavor to these gourmet potatoes. If you don’t have fresh rosemary on hand, feel free to use dried, or substitute dried Italian seasoning.
- Fresh lemon juice – I toss it with the hot potatoes after cooking for a burst of bright flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
When you’re ready to cook, start by prepping the potatoes. Scrub them well (no need to peel!) and cut them in half lengthwise.
Next, season the potatoes. Place them on a baking sheet lined with parchment paper, then toss the potatoes with the oil and seasonings.
Arrange them in a single layer on the baking sheet.
- Tip: Place them cut side down on the sheet pan so that they brown beautifully underneath!
Roast at 425°F until tender and golden brown, 35 to 45 minutes.
Finally, season and serve. Toss with the lemon juice and season to taste. I also like to garnish the potatoes with parsley for an extra burst of freshness. A little grated Parmesan cheese would be delicious on top too!
What to Serve with Roasted Fingerling Potatoes
These roasted fingerling potatoes are a great addition to a holiday meal. Serve them alongside classic dishes like stuffing, roasted Brussels sprouts, and cranberry sauce.
They’re also a delicious side dish for any dinner. Pair them with my spinach quiche, a hearty soup like this lentil soup, or any simply cooked protein.
How to Store
These roasted fingerling potatoes are best hot from the oven, when their skins are nice and crispy.
If you have leftover potatoes, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, air fryer, or a 350°F oven. I also like them at room temp.
More Potato Recipes to Try
If you love these roasted fingerling potatoes, try one of these easy potato recipes next:
Roasted Fingerling Potatoes
Ingredients
- 1½ pounds fingerling potatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh rosemary
- Heaping ½ teaspoon sea salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper
- 2 teaspoons fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet and toss with the olive oil, rosemary, salt, garlic powder, onion powder, and several grinds of pepper. Arrange the potatoes in a single layer on the baking sheet, placing them cut side down.
- Roast for 35 to 45 minutes, or until the potatoes are tender and browned underneath.
- Remove from the oven and toss with the lemon juice. Season to taste with salt and pepper, garnish with parsley, and serve.
