Roasted Fingerling Potatoes

Let’s be honest, there is nothing better than roasted potatoes. I love these Honey Roasted Sweet Potatoes and Easy Roasted Potatoes, but fingerling potatoes have a special place in my

heart.

When you want easy, crispy potatoes - these roasted fingerling potatoes are the answer.

Often I make fancy versions of these potatoes with all the herbs and garlic and butter. They are so good served with this Roasted Salmon or tender Balsamic Beef.

But….I have to admit, that I love these just as much dipped in sour cream or honey mustard. They are like the best crispy potato wedge and we love them with a good burger.

No matter if you serve these for a holiday meal or eat them right off the sheet pan, these will quickly become a favorite.

Why We Love Roasted Fingerling Potatoes

• Crispy outside, creamy inside: Fingerling potatoes have a thin skin and low starch content. This means they get super crispy on the outside but stay creamy on the inside. Some other potatoes get fluffy or airy inside when roasted (like Russets), but these stay creamy.
• Minimal prep work: Larger potatoes need lots of scrubbing and chopping. These potatoes just need a quick rinse and then cut in half. Quick and easy.
• Versatile: Serve them as a simple weeknight side dish or make a special holiday side dish with butter and fresh herbs. These potatoes work for everything.

What are fingerling potatoes?

Fingerling potatoes are small, almost stubby potatoes that have a long, almost “finger” like shape. They are what are known as creamer potatoes meaning they have thin skin and low starch content. This lower starch content means they get creamy and soft when cooked.

Fingerling potatoes can be used for almost anything, but they are particularly delicious roasted. They cook quickly, don’t need a lot of chopping or prep work, and come out super crispy.

One last thing. Fingerling potatoes are not young or baby potatoes, they are just smaller in size. They come in many varieties and colors including yellow, red, and purple.

Ingredients and Swaps

• Fingerling potatoes: Choose small to medium potatoes that are not withered or wrinkled. Make sure they don’t have a green tinge and are firm to the touch. If you can’t find fingerlings, use another small waxy potato like new potatoes, baby potatoes, red bliss, or Yukon gold potatoes.
• Olive oil: For potatoes to get crispy, they need to be coated with oil. Olive oil gives the best flavor in my opinion, but avocado oil also works. I don't recommend roasting potatoes with butter since it may burn. Instead, add melted butter after cooking if you are looking for a buttery taste.
• Garlic powder: The garlic powder is completely optional but adds a subtle garlic flavor to the potatoes.
• Kosher salt and pepper: Potatoes need a liberal amount of salt and pepper to taste delicious. Don’t be shy.
• Seasoning and garnishes: Like all roasted potatoes, there are so many ways to season roasted potatoes. Add dried herbs like thyme or rosemary, spices like paprika or cumin, or a spice blend like Italian seasoning or Cajun seasoning.

Tips for Perfectly Crispy Potatoes

• Wash and dry thoroughly: Make sure the potatoes are really dry before roasting them or they won’t crisp up quite as much. Wet potatoes steam instead of roast.
• Preheat the pan: One trick for crisping potatoes (or any vegetable) is to preheat the baking sheet in the oven. That way when you place the potato on the baking sheet, it immediately begins to brown from the heat.
• Single layer: If there is anything you learn from this post, it's to always roast vegetables in a single layer without crowding the pan. The number one reason roasted potatoes come out soggy is that the pan was crowded.
• Cut side down: Always roast the potatoes with the cut side down so they can brown. This area will get crispier than the skin, so you want it to have the most time in contact with the baking sheet.
• Don’t flip too early: If the fingerlings are sticking to the pan, it means they aren’t ready to be flipped. The potato will naturally release when it has browned and formed a light crust on the exterior.
• Use a dark pan: Dark pans lead to crispier potatoes since they reflect the heat better.

Seasoning and Garnish Ideas

Potatoes are super versatile and work with so many different seasoning blends, herbs, and garnishes. Here are some favorites:

• Garlic butter: Melt 2-3 tablespoons of butter in a small saucepan. Add 2-3 cloves of minced garlic. Saute for 1-2 minutes until garlic is fragrant but not burning. Drizzle over potatoes with 1-2 tablespoons of parsley.
• Rosemary Parmesan: Add ½ teaspoon of dried rosemary (or scatter 2 fresh sprigs over potatoes) to the potatoes before they go in the oven. When they come out, grate fresh Parmesan cheese on top.
• Mustard: Add 2 tbsp of Dijon mustard to the olive oil before tossing it with the potatoes. Finish the potatoes with fresh parsley, chives, or dill.
• Lemon and feta: One of the most delicious potato dishes I ever had was in a Greek restaurant that served roasted fingerling potatoes covered with lemon zest, feta cheese, and tons of parsley. Trust me.
• Fresh herbs: Either add a few sprigs of fresh herbs over the top of the potatoes as they roast or add fresh herbs right when they come out of the oven. Parsley, thyme, rosemary, chives, dill, and oregano are all delicious.
• French fries: Treat these like fancy french fries or wedges and serve them with ketchup, ranch, or honey mustard.

What to Serve with Roasted Fingerlings

• Chicken and turkey: Serve these for a holiday meal with this Crockpot Boneless Turkey Breast or Baked Turkey Tenderloin. Make a classic dinner with Rotisserie Chicken or an easy meal with this Crispy Parmesan Crusted Chicken.
• Fish and seafood: Make some easy Brown Sugar Salmon or Blackened Tilapia and a vegetable.
• Pork: These pair great with this Pork Tenderloin with Apples or Cranberry Pork. ttps://www.slenderkitchen.com/recipe/balsamic-flank-steak-with-roasted-tomatoes">Balsamic Flank Steak or Blackened Steak.

Storage and Leftovers

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in a hot skillet or in the oven for the best results.

Use leftover potatoes in salads, breakfast hash, frittatas, or grain bowls.