Roasted Fingerling Potatoes tossed with olive oil, garlic and rosemary are crispy on the outside and soft on the inside. These easy to make oven roasted potatoes are the perfect side dish to almost any meal!
These Roasted Fingerling Potatoes are loaded with flavor. This simple side dish is made in a single sheet pan in about 30 minutes. The best part is, you don’t have to even peel the potatoes.
Roasted Fingerling Potatoes Ingredients
- Fingerling Potatoes – Unpeeled and cut in half lengthwise.
- Olive oil – I use extra virgin olive oil because I love the flavor. Avocado oil or canola oil can be used.
- Garlic – Fresh and minced. Although fresh is best, you can use garlic powder.
- Fresh Rosemary – Finely chopped.
- Fresh Parsley – Chopped.
- Salt and pepper – To taste. I love using sea salt.
How To Roast Potatoes
Just a few easy steps and one sheet pan make this crispy potatoes a great side dish to make on busy weekdays or during the holidays.
- First, preheat the oven and line a rimmed baking sheet with parchment paper or aluminum foil for easy clean up.
- Spread the potatoes in a single layer on the baking sheet.
- Add the garlic and rosemary, drizzle with olive oil and season with salt and black pepper.
- Toss well until the potatoes are well coated.
- Roast the potatoes for about 20 to 25 minutes, stirring once during the cooking process. The potatoes should be tender and golden brown.
- Remove from the oven and garnish with parsley.
Should You Peel Fingerling Potatoes?
Fingerling potatoes have a very thin skin and don’t need to be peeled.
What Kind Of Potatoes Are Fingerling?
Fingerling potatoes are small, elongated tubers with a bumpy surface and very thin skin. These small potatoes have a creamy flesh and mild, buttery, almost sweet flavor. They come in a variety of colors including purple and white. Just like red potatoes, yellow potatoes and Yukon golds, fingerlings are considered waxy potatoes because of their low starch content.
What Can I Substitute For Fingerling Potatoes?
You can use any waxy type of potato instead of fingerlings. Red potatoes or Yukon golds are a great option. Any type of baby potatoes also work well.
Roast Potatoes Storing, Freezing and and Reheating
- You can store roasted potatoes in the refrigerator in an airtight container for up to 4 days.
- Potatoes freeze well. Store them in a resealable plastic bag and freeze them for up to 2 months.
- Reheat the potatoes covered, in a 375 degree oven for about 8 – 10 minutes, Uncover and bake for about 5 minutes. You can also reheat them in a skillet or frying pan on the stove top.
Oven Roasted Potatoes Recipe Tips
- Cut the potatoes in half lengthwise. Not only they cook faster but by having a long surface area helps with getting a crispier potato.
- Rinse the potatoes and dry them well. Dry potatoes get crispier when roasted.
- Use plenty of oil and coat the potatoes well.
- Lay the potatoes in a single layer on the baking sheet and don’t overcrowd the pan.
- You can make this recipe your own by using different seasonings. Paprika, fresh thyme, garlic powder, dried basil, seasoned salt, Parmesan cheese are all great ingredients to use when you roast potatoes.
- If you like potatoes as much as I do, take a look at my crispy Roasted Greek Potatoes with Kalamata olives and feta cheese.
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Roasted Fingerling Potatoes with Garlic and Herb
- 2 pounds fingerling potatoes, cut in half lengthwise
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh parsley, finely chopped
- Preheat the oven to 400 degrees Fahrenheit.
- Line a rimmed baking sheet with foil.
- Spread the potatoes in a single layer on the prepared baking sheet. You can also do this step in a mixing bowl. To the potatoes, add the garlic and rosemary, drizzle with olive oil and season with salt and pepper. Toss well until the potatoes are well coated.
- Roast the potatoes for 15 minutes. Remove from the oven and stir. Return the potatoes to the oven and roast for 5 to 10 additional minutes or until the potatoes are fork tender and golden brown.
- Remove from the oven and toss with the chopped parsley. Serve.
- Nutritional facts are an estimate and will vary depending on the brand of ingredients used.