Fingerling Potato Recipe

I still remember the first time I stumbled upon a basket of fingerling potatoes at my local farmer’s market. Their quirky shapes—like tiny, knobby treasures—instantly caught my eye. They weren’t your average potato; they felt special, almost like they were hiding a culinary secret. That day, I roasted them with garlic, olive oil, and herbs, and the result was nothing short of magic.

Fingerling potatoes have a buttery, rich flavor and a thin skin that crisps up beautifully without peeling. They’re the kind of dish you can dress up for a dinner party or keep simple for a weeknight meal. Whether you’ve got guests to impress or just want a cozy side dish to go with your roast chicken, this recipe is a true kitchen gem.

And here’s the hook—once you try this method, you’ll never want to make potatoes any other way again.

Why I Love This Recipe

The beauty of fingerling potatoes lies in their personality. They’re not just small potatoes; they have a naturally creamy texture inside, with a skin that roasts into golden perfection. They’re also incredibly versatile—you can go rustic with earthy herbs, or elevate them with lemon zest and parmesan.

One of the reasons I make this recipe so often is because it delivers big flavor with very little effort. You don’t need to peel, soak, or fuss over them. Just a good rinse, a toss in olive oil, a sprinkle of seasoning, and into the oven they go.

Plus, they’re naturally a bit “fancy” without trying too hard. If you’ve got guests over, people notice these little golden beauties. They look like something from a restaurant plate, but they’re actually foolproof. That’s the kind of win-win I can’t resist.

Ingredients for Fingerling Potato Recipe

You don’t need a long shopping list here, but quality matters. The ingredients are few, which means each one plays a starring role.

• Fingerling potatoes – Aim for fresh, firm potatoes with smooth skins.
• Olive oil – A good extra-virgin olive oil will give a richer flavor.
• Garlic – Fresh cloves are best for that aromatic punch.
• Herbs – I love using fresh rosemary and thyme, but dried works too.
• Salt and pepper – Simple, but essential for bringing out the potato’s flavor.

Think of this as your potato “canvas.” From here, you can add your own brushstrokes—paprika for smokiness, lemon zest for brightness, or even parmesan for indulgence.

How Much Time Will You Need

This is a quick and easy recipe that fits even the busiest schedule:

• Prep time: About 10 minutes (mostly washing and slicing if you choose to halve them)
• Cook time: 25–30 minutes in the oven
• Total time: Around 40 minutes from start to finish

How to Make This Fingerling Potato Recipe

Step 1: Preheat your oven
Set your oven to 425°F (220°C). The high heat is what gives you that golden, crispy skin without overcooking the inside.

Step 2: Prep the potatoes
Give the fingerlings a good scrub under cold running water. You don’t need to peel them—just remove any dirt. If they’re larger, slice them lengthwise; smaller ones can be left whole.

Step 3: Season generously
Place the potatoes in a large mixing bowl. Drizzle with olive oil, add minced garlic, and sprinkle in your chopped rosemary and thyme. Finish with a good pinch of salt and a few cracks of fresh black pepper. Toss until every potato is well coated.

Step 4: Arrange on a baking sheet
Spread the potatoes in a single layer on a parchment-lined baking sheet. Give them space—crowding will cause steaming instead of crisping.

Step 5: Roast to perfection
Slide them into the preheated oven and roast for about 25–30 minutes, turning once halfway through. They’re done when the skins are blistered and crispy, and the insides are fork-tender.

Step 6: Final flourish
For an extra pop, you can sprinkle fresh parsley or a touch of lemon zest over the hot potatoes before serving.

Substitutions

Sometimes you need to work with what you’ve got, and fingerlings play well with swaps.

• Potatoes – If you can’t find fingerlings, use baby potatoes or small Yukon golds. They have a similar creamy texture.
• Oil – Swap olive oil for avocado oil if you prefer a higher smoke point.
• Herbs – Use dried herbs when fresh isn’t available; just cut the amount in half since dried herbs are more concentrated.
• Garlic – Garlic powder works in a pinch, though fresh will give a better aroma.

Best Side Dishes for Fingerling Potatoes

These potatoes are versatile enough to pair with just about anything, but here are three favorites:

• Herb-roasted chicken – The savory herbs in the chicken echo the flavors in the potatoes.
• Grilled salmon – The crispy potatoes add a satisfying contrast to the tender fish.
• Garlic butter green beans – A fresh, crisp vegetable side balances the richness of the potatoes.

Serving and Presentation Tips

Fingerling potatoes are naturally beautiful—those rustic shapes and golden edges don’t need much dressing up. But a few thoughtful touches can elevate them from “weeknight dinner” to “special occasion.”

Serve them on a wide platter so they’re spread out and visible, rather than piled in a bowl where they can steam and lose crispness. Scatter fresh herbs—parsley, chives, or thyme—over the top for a pop of green. If you’re going for extra flair, drizzle with a little extra-virgin olive oil right before serving so they glisten.

For a cozy family meal, you can serve them straight from the sheet pan to the table, keeping all that irresistible roasted aroma intact. For a dinner party, pair them with a small ramekin of aioli or herbed sour cream for dipping.

Tips and Tricks to Make This Recipe Better

The secret to unforgettable fingerling potatoes isn’t complicated—it’s about little habits that make a big difference.

• Dry thoroughly before roasting – Any moisture on the skin will turn to steam instead of crisping up.
• Use enough oil – Don’t skimp. The oil is what gives you that irresistible golden crust.
• Preheat your baking sheet – Sliding potatoes onto a hot pan jump-starts the crisping process.
• Flip halfway through – Turning them once ensures even browning on all sides.
• Don’t crowd the pan – This is the biggest reason potatoes turn soggy. Give them breathing room.

Common Mistakes to Avoid

Even a simple potato dish can go wrong if you don’t watch for these pitfalls.

• Overcrowding the pan – Leads to steaming, not roasting. Always use a second pan if needed.
• Too low oven temperature – Anything under 400°F will make them limp instead of crispy.
• Skipping seasoning – Potatoes need a generous amount of salt to bring out their flavor.
• Using cold garlic – Adding garlic too early at high heat can burn it. Mince and toss it in halfway through roasting if you want a milder flavor.

How to Store It

Roasted fingerling potatoes are best enjoyed fresh out of the oven, but you can store leftovers.

Let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and roast at 400°F for about 10 minutes, or until hot and crispy again. Avoid microwaving—they’ll lose their crunch.

If you want to prep ahead, wash and season the potatoes earlier in the day, then roast just before serving.

FAQ

Can I make fingerling potatoes in an air fryer?
Yes! They crisp beautifully in an air fryer. Roast at 400°F for 15–18 minutes, shaking halfway through.

Do I need to peel fingerling potatoes?
No, the skin is thin and delicious when roasted. Just give them a good scrub.

Can I make these ahead of time?
You can roast them earlier and reheat, but for best texture, cook right before serving.

What’s the best herb combination for these potatoes?
Rosemary and thyme are classics, but dill and parsley work wonderfully for a fresher flavor.

Can I use butter instead of olive oil?
You can, but mix it with a little oil to prevent burning at high temperatures.

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