Why Roasted Fingerling Potatoes Are Your New Go-To Side Dish
Roasted fingerling potatoes might not be the flashiest item on your dinner table, but they absolutely deserve center stage when it comes to flavor, texture, and versatility. These slender, knobby little potatoes offer a nutty richness and creamy interior that other potatoes can’t quite replicate. When roasted until golden brown and tossed with garlic, herbs, and just the right amount of salt, they transform into crispy, crave-worthy bites that go with everything from roast chicken to grilled tofu.
Whether you’re serving a weekday dinner or hosting a holiday feast, roasted fingerlings check all the boxes. They’re simple to make, endlessly customizable, and reliably delicious. Plus, they reheat well—though don’t count on having leftovers.
Selecting the Best Fingerling Potatoes
Fingerling potatoes come in a variety of types—Russian Banana, French Fingerling, and Purple Peruvian being a few of the most common. They’re small, oblong, and often multi-colored, adding visual interest to your plate. These potatoes are harvested before they reach full maturity, giving them a tender skin and buttery flavor.
Look for fingerlings that are:
- Firm and dry
- Free from sprouting eyes or green spots
- Similar in size (for even cooking)
While pre-washed, bagged varieties from the store can be convenient, a trip to the farmers market may reward you with an heirloom variety that’s even more flavorful and colorful.
If fingerlings aren’t available, you can substitute with baby Yukon Golds or small red potatoes—just cut them into similarly sized wedges to mimic the fingerling shape.
Tools and Equipment You’ll Need
Roasting potatoes well isn’t about fancy gadgets—it’s about using the right tools in the right way. Here’s what you’ll need for perfect results:
- Rimmed baking sheet: A large, heavy-duty sheet pan ensures even roasting and enough space for airflow (avoid overcrowding).
- Parchment paper or silicone baking mat: Helps with cleanup and ensures the potatoes won’t stick.
- Mixing bowl: For tossing the potatoes with oil, herbs, and seasoning.
- Chef’s knife and cutting board: For halving the potatoes evenly.
- Metal spatula: For flipping the potatoes partway through roasting.
Optional but helpful:
- Microplane zester: If you’re finishing with lemon zest or finely grated garlic.
- Mortar and pestle: For grinding herbs or salt if you’re going rustic.
Ingredient Spotlight and Smart Substitutions
What makes these roasted fingerling potatoes stand out is their simplicity. You only need a few quality ingredients to bring out the best in the potatoes:
- Olive oil: Use a robust extra virgin olive oil if you want the flavor to shine. A neutral oil like avocado oil works too.
- Garlic: Fresh garlic is best. Roast it with the potatoes in thin slices, or toss it in minced during the last 5 minutes for a more pungent kick.
- Fresh herbs: Rosemary, thyme, and parsley are classics. Sage or tarragon also add unique flavors. Dried herbs work in a pinch.
- Salt and pepper: Kosher salt and freshly cracked black pepper add the right finishing touch.
- Lemon zest (optional): A bit of grated zest brightens up the flavor just before serving.
- Parmesan (optional): A sprinkling of freshly grated cheese adds richness.
For dairy-free or vegan versions, skip the cheese or use nutritional yeast for a savory, umami touch.
Mastering Texture: Crispy Outside, Creamy Inside
The key to truly unforgettable roasted fingerlings lies in your technique. It’s all about maximizing surface area and managing moisture:
- Cut evenly: Halving the potatoes lengthwise increases the surface area that hits the pan, promoting crispness.
- Don’t overcrowd: Space out the potatoes on the pan so they roast, not steam.
- Use enough oil: A generous drizzle helps the exterior crisp and the seasonings stick.
- Flip halfway through: Ensures even browning on both sides.
- Roast at high heat: 425°F is ideal—it caramelizes the edges without drying out the inside.
Common Mistakes to Avoid
Even a simple dish like roasted potatoes can go wrong. Here’s what to watch out for:
- Washing too late: Wash the potatoes well ahead and let them dry completely to avoid steaming.
- Cold pan or low oven: The potatoes need high heat and direct contact with a hot surface to develop that golden crust.
- Crowding the pan: If the pan’s too full, the potatoes will steam and turn soggy.
- Skipping the flip: Turn the potatoes at the halfway mark to ensure even color and texture.
Flavor Variations and Add-Ins
Once you’ve mastered the basic recipe, feel free to get creative:
- Spicy Kick: Add a pinch of red pepper flakes or smoked paprika.
- Umami Boost: Toss in a teaspoon of miso paste or a splash of soy sauce before roasting.
- Savory and Sweet: Mix in thinly sliced shallots or red onions.
- Crunchy Finish: Add toasted pine nuts or chopped almonds right before serving.
- Creamy Touch: Serve with a dollop of garlic aioli, herbed yogurt, or tahini sauce.
Make-Ahead and Storage Tips
Roasted fingerling potatoes are best fresh out of the oven, but they reheat surprisingly well:
- Make ahead: Roast up to 4 hours in advance and keep at room temperature, loosely covered. Reheat in a hot oven (400°F) for 5–7 minutes before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on a baking sheet at 400°F until hot and crispy again (about 10 minutes). Avoid microwaving—they’ll turn soft.
- Freezing: Not recommended. The texture doesn’t hold up well after freezing.
Ingredients
For the Potatoes:
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional Finishes:
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare the potatoes: Rinse the fingerling potatoes and scrub off any dirt. Dry them thoroughly with a clean kitchen towel. Halve each potato lengthwise.
- Toss with oil and herbs: In a large mixing bowl, combine the halved potatoes, olive oil, garlic slices, rosemary, thyme, salt, and pepper. Toss well to coat evenly.
- Spread on the baking sheet: Arrange the potatoes in a single layer, cut side down, making sure they’re not touching too closely.
- Roast the potatoes: Place the baking sheet on the center rack of the oven and roast for 20 minutes. Use a metal spatula to flip the potatoes, then roast for another 10–15 minutes, or until the edges are golden brown and crispy.
- Add finishing touches: Remove from the oven. While still hot, sprinkle with lemon zest, chopped parsley, and Parmesan if using. Toss gently to combine.
- Serve immediately: Transfer to a serving platter or bowl and serve hot, preferably with a dipping sauce or alongside your main course.
FAQs and Troubleshooting
Q: Can I roast these ahead of time for a dinner party?
Yes! Just undercook them slightly (about 20 minutes total), then finish them off in the oven for 8–10 minutes just before serving.
Q: My potatoes came out soggy. What went wrong?
This usually means the pan was overcrowded or the oven temperature wasn’t high enough. Make sure everything is spread out and that the oven is fully preheated.
Q: Can I add more veggies to the pan?
You can, but choose ones with similar cook times—like carrots or parsnips—and don’t crowd the pan.
What’s the Difference: Fingerling vs. Baby Potatoes?
While both are small and tender, fingerlings are mature potatoes that naturally grow in an elongated shape, whereas baby potatoes are simply immature versions of larger varieties. Fingerlings tend to have a richer, nuttier flavor and firmer texture, which holds up beautifully to roasting.
Serving Suggestions
- With grilled meats: Perfect beside steak, chicken, or pork chops.
- For brunch: Serve with eggs, avocado, and a dollop of sour cream.
- As an appetizer: Plate them with a dipping sauce like chimichurri or herbed aioli.
- In a bowl meal: Add them to grain bowls with roasted veggies, protein, and dressing.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat in oven: 400°F for 8–10 minutes to restore crispiness.
- Avoid microwaving: It softens the potatoes and kills the crisp texture.
- Freezing not recommended: The texture becomes mealy after thawing.
Roasted fingerling potatoes may seem simple, but they’re anything but boring. With the right technique and flavor pairings, they can easily become the star of your meal—crispy, golden, and irresistibly garlicky.