Roasted Fingerling Potatoes
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Roasted Fingerling Potatoes – golden, garlicky, and done in 30 minutes. They’re so easy, they basically make themselves.
Originally shared in May 2019. Updated with clearer steps and tips to make it even more foolproof.
A Side That Stuck With Me
There’s something oddly comforting about a crispy potato. And these Roasted Fingerling Potatoes? They’ve been a quiet favorite on the blog for years. Not the flashiest, but always reliable. I’ve made them more times than I can count, usually when I need something fast, golden, and guaranteed to go with whatever I pulled from the fridge.
They’re the kind of side you don’t overthink. Just buttery, garlicky, crisp perfection, ready in 30, devoured in 5.
We have made these delightful potatoes a couple of times, and they have become a family favorite! Thanks so much for sharing this awesome recipe!! ~Libby
Why You’ll Love These Roasted Fingerling Potatoes
- 30 minutes start to finish. Weeknight side dish goals.
- Crispy outside, buttery inside. Every bite’s got that golden crunch.
- Minimal ingredients, big flavor. Garlic, butter, herbs, done.
- Goes with everything. Chicken, steak, fish, even brunch eggs.
- Reader-loved for years. Quiet hit, but one that never disappoints.
Thank you so much for creating this recipe! It is the BOMB!
This is the BEST potato recipe I have ever made!
Shared it with my neighbours and they loved it and requested the recipe. ~Rebecca
- Use fingerling potatoes if you can. Yes, you can use baby potatoes or even chop up larger ones, but fingerlings roast like a dream. Thin skin, buttery centers, and they crisp up without a fuss. No peeling. No drama.
- Don’t skip the butter. You’re here for crispy, golden potatoes, not a salad. The butter is what gives these their magic. If you swap it out, just know you’re downgrading to “pretty good” instead of “can’t-stop-eating.”
- High heat is the trick. 425°F (220°C) might feel aggressive, but trust me, it’s what gives you that crispy exterior and creamy middle. Anything lower and you’re just steaming them. And that’s fine, if you hate joy.
- Don’t crowd the pan. If the potatoes are piled on top of each other, they’ll steam. Give them space and let them roast like the golden stars they are.
I made this once and it was absolutely delicious and so easy, I am making it today again. I followed the recipe and it turned out exactly as described. Yummy. Thank you for sharing. ~Valentina
Crank that oven to 425°F (220°C). Slice your fingerlings in half lengthwise, this gives you max surface area for crisping. Toss them in a bowl with melted butter, minced garlic, Italian seasoning, salt, and pepper. Yes, you can eyeball the garlic. I won’t stop you.
Add the olive oil straight to your cast iron skillet, gets it nice and hot from underneath. No skillet? Sheet pan’s totally fine. Just don’t line it with foil if you want that golden crust.
Pop those potatoes in the oven and roast for 20–25 minutes. You’re looking for crispy edges and tender centers. Garnish with fresh parsley, or skip it if you’re already halfway to the table with a fork.
What to Serve With Roasted Fingerling Potatoes
These potatoes don’t need a lot of help. They’re golden, garlicky, crispy little show-offs. But if you’re looking for the full dinner picture, here’s what they love to hang out with:
Beer Can Chicken
Prime Rib Roast
Pan Seared Steak
Easy Meatloaf
Frequently Asked Questions
Do I have to use a cast iron skillet?
You don’t have to, but if you want the crispiest results, cast iron is the way to go. It holds heat like a champ and gives you that golden edge every time. A sheet pan still works, just don’t crowd it.
Can I use other types of potatoes?
Totally. Baby potatoes, Yukon Golds, even red potatoes will work, just slice them to match the size of fingerlings so they roast evenly.
Can I make these ahead?
They’re best fresh out of the oven, but you can roast them ahead and reheat. Just know the skin won’t be quite as crispy.
Do I need to peel the potatoes?
Not at all. Fingerlings have thin, delicate skin that roasts up beautifully, no peeling, no problem. Just give them a good scrub and you’re set.
Storage + Reheating
- Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: To get that crisp back, spread them on a sheet pan and bake at 400°F (200°C) for 5–10 minutes. You can cover them with foil for the first half if they’re drying out, then finish uncovered to re-crisp.
- Freezer: Yep, they freeze! Spread them out on a tray to freeze individually, then transfer to a freezer bag. Reheat straight from frozen at 400°F (200°C), covered for 15 minutes, then uncovered for 5.
Try These Sides Next
- 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
Video
Ingredients
- 1 ½ pounds fingerling potatoes (sliced in half lengthwise)
- 2 tablespoons 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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉.
- 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.
Notes
- Use what you’ve got: No fingerlings? Baby potatoes or halved Yukon Golds will do.
- Cast iron = crispy: For that golden crust, nothing beats a preheated cast iron skillet.
- No parsley? No stress. These taste just as good without the garnish.
- Make it your own: Add rosemary, smoked paprika, or a squeeze of lemon, this one’s easy to riff on.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
