Roasted Fingerling Potatoes

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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.

bowl of roasted potatoes.
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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.

seasoning potatoes in bowl.

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.

fingerling potatoes on baking sheet.

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.

roasted potatoes with herbs on top.
bowl of roasted potatoes and ketchup.

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!

Roasted Fingerling Potatoes

These roasted fingerling potatoes are perfectly crispy on the outside and soft on the inside. They're simple to make and act as the perfect sidekick to any weeknight meal!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6
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Ingredients 

  • 3 lbs. fingerling potatoes, halved lengthwise (can be tri-color or not)
  • 2 tablespoons olive oil or avocado oil, +more for later
  • 1.5 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon cracked black pepper
  • Fresh parsley, for serving

Instructions 

  • 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.
    bowl of raw fingerling potatoes.
  • Toss the potatoes with oil until coated. Season the potatoes with salt, thyme, rosemary, and pepper.
    seasoning potatoes in bowl.
  • 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.
    fingerling potatoes on baking sheet.
  • Remove from the oven and drizzle with olive oil. Serve immediately.
    roasted potatoes with herbs on top.

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.

Nutrition

Calories: 217 kcal, Carbohydrates: 40 g, Protein: 5 g, Fat: 5 g, Fiber: 5 g, Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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