These roasted fingerling potatoes couldn’t be any easier — all you’ve got to do is toss them in olive oil and an easy herb blend before sticking them in the oven to bake. While the process is quite straightforward, the outcome is anything but ordinary.
If you are ever in the Fit Foodie Finds studio, you will hear lots of talk about our love for potatoes. Baked potatoes, fries, mashed potatoes, you name the potato and we love it. These roasted fingerling potatoes are a new addition to our potato-loving family.
These roasted fingerling potatoes are crispy on the outside and perfectly fluff on the inside and true perfection when it comes to a potato side.
What You Need to Make Roasted Fingerling Potatoes
Besides the obvious fingerling potatoes, this recipe calls for a few simple ingredients that you’ll likely already have in your pantry: olive oil, salt, dried thyme and rosemary, cracked black pepper, and fresh parsley. We chose fingerling potatoes because of their small size and delicious texture, but any small potato would taste fantastic!
There’s also something so special about the combination of rosemary, thyme, and fresh parsley that makes these potatoes stand out from the rest.
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Variations and Substitutions
Fingerling potatoes: Any small potato will work well in this recipe. You can use red potatoes, baby potatoes, or even mini Yukon Gold potatoes for a slightly different flavor and texture.
Olive oil: Avocado oil and grapeseed oil are both great alternatives to olive oil. You could also use melted butter for a richer flavor.
Herbs: If you don’t have dried thyme and rosemary, you can use any herbs that you have on hand.
Oregano, basil, or even Italian seasoning would all work well in this recipe. Just make sure not to skip the fresh parsley at the end, as it adds a delicious freshness to the dish.
Storage + Freezer Directions
Store any leftover crispy potatoes in an airtight container in the fridge for up to 4 days.
To freeze, place potatoes in a freezer-safe, airtight container layered with parchment paper and store in the freezer for up to 3 months. Note that the potatoes may lose crispiness once thawed and reheated. We recommend reheating with an air fryer for best results.
Serving Suggestions for Roasted Fingerling Potatoes
The real question is: what DOESN’T go with this fingerling potatoes recipe? To have the best weeknight dinner you’ve had in a while, we recommend pairing these perfect potatoes with epic mains like our Baked Pork Roast, Juicy Spatchcock Turkey, or Crispy Cast Iron Chicken Thighs. As for sides, you can’t go wrong with these tasty Balsamic Grilled Brussels Sprouts, Mediterranean Quinoa Salad, or Bacon Wrapped Green Beans!
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Roasted Fingerling Potatoes
- Preheat the oven to 400ºF and grease the pan with oil. Set aside.
- Rinse the potatoes in a colander. Pat the potatoes dry and add them to a large bowl.
- Toss the potatoes with oil until coated. Season the potatoes with salt, thyme, rosemary, and pepper.
- Place the potatoes cut side down on a baking sheet and bake for 20 minutes. Gently move the potatoes around the baking sheet to make sure they aren’t sticking to the bottom. Bake for another 10-20 minutes or until fork tender.
- Remove from the oven and drizzle with olive oil. Serve immediately.
Tips & Notes
- Halved baby red potatoes will work in place of fingerling potatoes. They may need more minutes to bake.
- To elevate this recipe, toss the potatoes with a few tablespoons of grated parmesan cheese or nutritional yeast post-baking.
- We served our potatoes with ketchup.