Crispy Roasted Fingerling Potatoes
Roasted fingerling potatoes are one of the easiest sides you can make, and this recipe never disappoints! They're tender and creamy on the inside, golden and crisp on the outside, and go perfectly with just about everything. This recipe takes less than 40 minutes from start to finish and only requires one sheet pan for easy cleanup.
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This is one of my favorite ways to cook potatoes, and it couldn't be simpler.
Whenever I see fingerling potatoes at the store, I get so excited because I know it means we're going to have an especially delicious dinner that night!
They aren't always the easiest to find, so if you see them around, don't hesitate to pick them up.
Toss them on a pan with plenty of olive oil, herbs, and big cloves of garlic and roast until they're crisp on the outside and creamy and tender on the inside. They're so simple, but so good!
What are fingerling potatoes?
Fingerling potatoes are small, narrow, finger-shaped potatoes that most commonly have yellow skin and pale yellow flesh, but there are also pink, red and purple varieties.
They have a sweet flavor and creamy texture, and are absolutely delightful when roasted.
There are a few keys to getting the potatoes ultra crispy.
First, don't use parchment paper or a silicone mat, since they won't get as crisp. Instead, let them sit right on the pan so they have direct contact with the hot metal.
I also like to slice them in half so that the cut sides can crisp up directly on the pan.
The other key is to not skimp on the olive oil. This essentially lets the potatoes both fry and confit in the oven. The olive oil permeates the flesh to make them ultra creamy inside while allowing the outsides to get shatteringly crisp.
It's also important to make sure your potatoes are fresh and to not overcook them. Old potatoes will turn out rubbery and tough. You want them to be golden brown, but not too dark, or they will dry out and be chewy rather than crisp.
The rosemary and garlic infuse the oil with flavor as they cook to give a subtle perfume to the potatoes without overpowering.
The garlic cloves get creamy and caramelized as they roast, so use as many as you want! No such thing as too many here. If you love garlic, go nuts!
I love using rosemary, but if you're not a fan, thyme works really well too, or you could even use sage if you prefer.
Fresh herbs are best, but a pinch of dried herbs works, or just leave them out altogether.
These roasted fingerling potatoes turn out so crisp and creamy, they may ruin you for all other potatoes in the future.
For more delicious potato recipes, try these classic dauphinoise potatoes, tender homemade potato gnocchi, or these rich and comforting mascarpone mashed potatoes.
Why This Recipe Works
- Fingerlings are particularly sweet and creamy, and they crisp up really well in the oven.
- Slicing the potatoes in half and roasting in a single layer creates a nice crust with a tender interior.
- Using plenty of olive oil both fries and confits the potatoes to make them extra crisp and velvety.
- Fresh herbs and whole garlic cloves provide flavor without overpowering.
- Tossing and turning the potatoes halfway through guarantees even browning.
- A super easy side that's ready in under 40 minutes with minimal active prep time.
Ingredient Notes
Fingerling potatoes - Use super fresh fingerling potatoes that have been scrubbed, dried, and sliced in half lengthwise. You can replicate this recipe with other potato varieties, but fingerlings are the most delicious!
Olive oil - Use extra virgin olive oil for the best flavor. Read my guide to learn how to choose the best olive oil.
Garlic - Fresh, whole smashed garlic cloves turn soft and sweet as they roast. The recipe calls for 6-8, but feel free to add extra. The more the merrier!
Herbs - Rosemary is my fresh herb of choice. You can replace it with fresh thyme or sage, and can even use a pinch of dried herbs or skip them entirely.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Sheet pan or baking sheet
- Cutting board
How to Make Crispy Roasted Fingerling Potatoes
- Preheat the oven to 425°F.
- Place the potatoes, garlic and rosemary on the pan and toss with the olive oil, plenty of kosher salt and black pepper until well coated.
Pro Tip: Don't be shy with the seasoning. The best roasted potatoes need to be very well seasoned from the start so the salt permeates in while baking, and it might take more than you think.
- Arrange the potatoes cut side down in a single layer so the flat sides make full contact with the pan.
Pro Tip: Make sure they are in a true single layer. Use two pans if needed. If they overlap, they will steam and you will lose those crisp edges.
- Roast until the bottoms are deeply golden and the skins look slightly wrinkled, about 15-20 minutes.
- Remove the pan and gently toss the potatoes, turning them onto another cut side if possible.
- Return to the oven, lower the temperature to 400°F and roast until the potatoes are tender when pierced and richly browned in spots, about 10-15 minutes more. The garlic should be soft and lightly caramelized.
- Transfer to a serving dish, sprinkle with flaky sea salt and serve hot.
Coley's Tips for Success
- For even deeper browning, preheat the sheet pan before adding the potatoes.
- Don't line your pan with parchment paper if you want the potatoes to get nicely browned and crisp.
- Using more olive oil helps the potatoes confit slightly as they roast, giving you creamy interiors and deeply golden edges. If the pan looks dry at any point, drizzle another tablespoon over top.
- For an extra herbal finish, add a sprinkle of minced herbs for an added burst of flavor and texture at the end.
Fingerling Potato Recipe Variations
- If you can't find fingerlings, try using baby Yukon Golds, red potatoes or new potatoes.
- Swap out the olive oil for duck fat, schmalz (chicken fat) or beef tallow for a richer flavor.
- Try fresh thyme or sage leaves instead of rosemary.
- Use mixed dried herbs or Italian seasoning instead of fresh herbs.
- Finish the dish with a sprinkle of chives, parsley, dill or torn basil leaves for freshness.
- Serve with a zesty sauce like Italian salsa verde for extra oomph.
What to Serve with Roasted Fingerling Potatoes
This easy roasted potato recipe is great next to any type of protein.
Pair them with an easy pan-seared filet mignon, an impressive herb-crusted rack of lamb, or a whole roasted beef tenderloin to feed a crowd.
For lighter options, try them with a classic flounder meunière, simple seared tuna steaks, this easy lemon butter fish recipe, or my family's favorite chicken Francese.
How to Store and Reheat Roasted Fingerling Potatoes
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 5 days. To reheat and restore some crispiness, place them in a single layer on a sheet pan for 10-15 minutes in a 400°F oven or in an air fryer. Reheating in the microwave will make them soggy.
FAQs
Fingerling potatoes are waxy and hold their shape well. They have a creamy interior and sweet flavor that makes them great for roasting whole or halved.
Yes, this recipe is compatible with other kinds of potatoes, especially other small-sized waxy potatoes like baby potatoes, new potatoes or red potatoes.
You can roast potatoes with just about any type of oil or fat, including butter. However, if using butter, you will need to combine it with a neutral oil or another fat with a high smoke point. Butter will impart delicious flavor, but can easily burn, so the oil will prevent that from happening as easily. Potatoes are especially delicious when roasted with meat drippings or fat, like beef tallow, chicken fat (schmalz) or rendered duck fat.
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Easy Roasted Fingerling Potatoes
Ingredients
- 1 ½ pounds fingerling potatoes scrubbed and dried
- 5 tablespoons extra virgin olive oil plus more if needed
- 6-8 cloves garlic smashed and peeled
- kosher salt to taste
- freshly cracked black pepper to taste
- 4-6 sprigs fresh rosemary small size, or fresh thyme sprigs
- flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F.
- Place the potatoes, garlic and rosemary on the pan and toss with the olive oil, plenty of kosher salt and black pepper until well coated.1 ½ pounds fingerling potatoes, 5 tablespoons extra virgin olive oil, 6-8 cloves garlic, kosher salt, freshly cracked black pepper, 4-6 sprigs fresh rosemary
- Arrange the potatoes cut side down in a single layer so the flat sides make full contact with the pan.
- Roast until the bottoms are deeply golden and the skins look slightly wrinkled, about 15-20 minutes.
- Remove the pan and gently toss the potatoes, turning them onto another cut side if possible.
- Return to the oven, lower the temperature to 400°F and roast until the potatoes are tender when pierced and richly browned in spots, about 10-15 minutes more. The garlic should be soft and lightly caramelized.
- Transfer to a serving dish, sprinkle with flaky sea salt and serve hot.flaky sea salt
Notes
- Don't be shy with the seasoning. The best roasted potatoes need to be very well seasoned from the start so the salt permeates in while baking, and it might take more than you think.
- Make sure they are in a true single layer. Use two pans if needed. If they overlap, they will steam and you will lose those crisp edges.
- For even deeper browning, preheat the sheet pan before adding the potatoes.
- Don't line your pan with parchment paper if you want the potatoes to get nicely browned and crisp.
- Using more olive oil helps the potatoes confit slightly as they roast, giving you creamy interiors and deeply golden edges. If the pan looks dry at any point, drizzle another tablespoon over top.
- For an extra herbal finish, add a sprinkle of minced herbs for an added burst of flavor and texture at the end.
