Learn how to cook oven Roasted Fingerling Potatoes with my easy recipe! These perfectly crispy potatoes are simple enough to make on a busy weeknight, and stunning enough to serve guests!
Roasted Fingerling Potatoes
I love potatoes of all shapes and sizes! That’s why I couldn’t walk away from these beauties when I saw them at my local grocery store. They’re nice and thin so they roast up fast and crisp up in no time at all.
You’re probably in one of two scenarios right now. If you have some fingerling potatoes laying around and you have no idea what to do with them, you’re in the perfect place! On the other hand, you may be wondering what on earth these little potatoes are and where they came from. If so, you need to head out ASAP and hunt down a pound or two of this awesome ingredient.
What Are Fingerling Potatoes?
This miniature long potato features thin skin and a low starch content. Once roasted, they are soft and buttery with a very pleasant mild flavor. They don’t need much time to roast up and they always turn out nice and crispy.
There are lots of different types of fingerling potatoes you can use! Red, purple, yellow, golden, or a mixture of a few types. Check out my step-by-step instructions to learn how to cook fingerling potatoes!
Ingredients in Roasted Fingerling Potatoes Recipe
Since these potatoes have a mild flavor, I kept this recipe nice and simple. Keep scrolling for the full recipe and ingredient amounts.
For this recipe you’ll need:
- Fingerling potatoes – This recipe will work for any type of small or chopped potatoes you have on hand. Fingerling potatoes have thin skin and don’t need to be peeled.
- Olive oil – You can use any type of oil with a high smoke point that you have handy. Sunflower, safflower, peanut, and avocado oils are great examples.
- Butter – I always use unsalted butter so that I have full control of the sodium.
- Garlic – You can use jarred or fresh garlic, though personally I prefer fresh.
- Salt & pepper – Feel free to adjust the amount of salt and pepper to suit your preference.
- Italian seasoning – If you don’t have this ingredient, you can use a mixture of dried herbs. Oregano, basil, tarragon, parsley, thyme, and rosemary will all work.
- Fresh parsley – I love to use a bit of chopped parsley as garnish at the end. This ingredient is optional, but will make the dish completely pop!
That’s it! So easy. You can just use oil or cut down on the total amount of butter and oil in this recipe if you want, but that buttery flavor and crispy exterior is so hard to beat.
How to Cook Oven Roasted Fingerling Potatoes
- Prep the oven and potatoes: Preheat the oven to 425F. Slice the potatoes lengthwise and toss them with all the ingredients other than the fresh parsley and olive oil.
- Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. Garnish with fresh parsley and serve.
With only two steps, how gorgeous do these potatoes look? This is one of my favorite minimal-effort sides that everyone will love to eat and look at!
I Don’t Have an Oven-Safe Skillet
If you don’t have an oven-safe skillet, that’s totally fine. A skillet like the cast iron one I used is great for heat conductivity and will create a crispier exterior. A regular sheet pan will work just fine as well!
What to Serve With Roasted Fingerling Potatoes
Potatoes are such a wonderful side because they really do go with everything. Try some of these mains out:
- Beer Can Chicken
- Prime Rib Roast
- Pan Seared Pork Chops with Gravy
- Herb Crusted Rack of Lamb
- Easy Meatloaf
- Firecracker Chicken
How to Store and Reheat Leftover Fingerling Potatoes
Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them in the oven at 400F in a skillet or on a sheet pan covered with foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.
These potatoes will last 10-12 months in the freezer. Bake in a skillet or sheet pan covered in foil at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.
Did You Love This Recipe? Try These Delicious Sides!
- Brandy Glazed Carrots
- Loaded Scalloped Potatoes
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Greek Potato Foil Packs
- Garlic Parmesan Roasted Brussels Sprouts
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Roasted Fingerling Potatoes
Ingredients
- 1 ½ pounds fingerling potatoes sliced in half lengthwise
- 2 tablespoon butter unsalted, melted
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
- Preheat your oven to 425 F degrees.
- Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.
- Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
Recipe Notes
- Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them in the oven at 400F in a skillet or on a sheet pan covered with foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.
- These potatoes will last 10-12 months in the freezer. Bake in a skillet or sheet pan covered in foil at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.
Made this tonight and it was positively delicious! I used a very large cast iron skillet, so the potatoes and garlic crisped up beautifully. We put the crispy bits of garlic and spices on top of some perfectly grilled ribeyes. The whole meal was fantastic.
Tastes so good and easy to make!
Easy and fantastic. I also tried it with Herbs de Provence instead of Italian Seasoning, and I like it even better. I tried to make it on a sheet pan, covered with foil, which I don’t recommend.
Easy and delicious. Mine took quite a bit longer to cook (35-40 minutes).
We are so glad you enjoyed it!
This was the best potato recipe I’ve ever made!! My 15 year old daughter hates potatoes but actually asked me to make these again for her.
That’s wonderful! We are so glad you enjoyed it!
These are sooooo delicious! I’ve made them twice now and will most definitely be making them again soon! Thanks for the recipe Jo!
So glad you’ve enjoyed this recipe!
The whole family loved this easy to put together recipe! Even our kids, that are usually picky eating potato skin, eat the whole thing without any complaint but compliments. This one is a keeper!
When the kids don’t complain, you know it’s a winner 😉 So glad you liked it!!