I love serving potatoes as a side dish — there are countless ways to prepare them and they’re a reliable vegetable option. If you enjoy potato recipes, try these crispy Roasted Greek Potatoes or these Garlicky Cheesy Smashed Potatoes with Herbs.
These roasted fingerling potatoes are packed with flavor. They’re simple to prepare on a single sheet pan and ready in about 30 minutes. Best of all, there’s no need to peel the potatoes — the thin skins stay tender and add texture.
I like to serve these oven-roasted potatoes alongside baked chicken drumsticks or baked salmon for a complete, satisfying meal.
Roasted Fingerling Potato Ingredients
-
Fingerling potatoes – Unpeeled and halved lengthwise.
-
Olive oil – Extra virgin for flavor; avocado or canola oil also work.
-
Garlic – Fresh and minced; substitute garlic powder if needed.
-
Fresh rosemary – Finely chopped.
-
Fresh parsley – Chopped for garnish.
-
Salt and pepper – To taste; sea salt is recommended.
How to Cook Fingerling Potatoes
With only a few simple steps and one sheet pan, these crispy potatoes are perfect for busy weeknights or holiday meals.
-
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
-
Arrange the halved potatoes in a single layer on the baking sheet.
-
Add the minced garlic and chopped rosemary, drizzle with olive oil, and season with salt and pepper.
-
Toss the potatoes until they’re evenly coated with oil and seasonings.
-
Roast for about 20–25 minutes, stirring once halfway through, until the potatoes are tender inside and golden brown outside.
-
Remove from the oven and garnish with chopped parsley before serving.
Should You Peel Fingerling Potatoes?
No — fingerlings have a thin skin that doesn’t require peeling. Leaving the skin on saves time and helps the potatoes hold their shape while roasting.
What Kind Of Potatoes Are Fingerling?
Fingerlings are small, elongated potatoes with a slightly bumpy surface and a thin skin. They have creamy flesh and a mild, buttery flavor with a hint of sweetness. Available in colors like purple and yellow, fingerlings are a waxy variety with low starch content, similar to red potatoes or Yukon Golds.
Do Fingerling Potatoes Taste Different?
Fingerlings taste similar to new or red potatoes: mild and slightly buttery. Their thin skin and firm texture allow them to hold up well during roasting without peeling.
Are Fingerling Potatoes Healthy?
Fingerlings provide nutrients such as vitamin B6, which supports red blood cell production and nervous system health, and vitamin C. They make a nutritious side when prepared with moderate amounts of oil and seasoning.
What Can I Use Instead of Fingerling Potatoes?
If you don’t have fingerlings, use another waxy potato like red potatoes, Yukon Golds, or any variety of baby potatoes. They behave similarly when roasted and produce comparable texture and flavor.
Storing, Freezing, and Reheating Roasted Fingerling Potatoes
-
Store cooled roasted potatoes in an airtight container in the refrigerator for up to 4 days.
-
They freeze well: place in a resealable bag and freeze for up to 2 months.
-
To reheat, cover and bake in a 375°F (190°C) oven for 8–10 minutes, then uncover and bake 4–5 more minutes to crisp. Alternatively, reheat in a skillet over medium heat.
Should You Soak Potatoes In Water Before Roasting?
Soaking peeled and cut potatoes in cold water removes excess starch and helps them crisp up when roasted. This step isn’t necessary for unpeeled, halved fingerlings, but if you do soak any cut potatoes, pat them thoroughly dry before roasting.
Why Are My Roast Potatoes Soggy?
To get potatoes that are crispy outside and tender inside, avoid these common issues:
-
The oven temperature is too low — roast at 400–450°F (200–230°C).
-
Not enough fat — coat the potatoes well with oil or another fat so they can crisp.
-
Excess moisture — if soaked, dry the potatoes completely before roasting.
-
Overcrowding the pan — arrange potatoes in a single layer with space around each piece so air can circulate.
Do You Have To Wash Fingerling Potatoes?
Yes — always rinse potatoes to remove dirt from market or garden produce. Dry them well before roasting; dry potatoes develop a better crisp.
Fingerling Potato Recipe Tips
-
Cut potatoes in half lengthwise so they cook faster and expose more surface for crisping.
-
Rinse and dry thoroughly; dry potatoes brown and crisp better.
-
Use plenty of oil and toss to coat each piece evenly.
-
Lay potatoes in a single layer and avoid overcrowding the pan.
-
Customize seasonings: paprika, fresh thyme, garlic powder, dried basil, seasoned salt, or grated Parmesan all make excellent additions.
-
If you love potatoes, consider trying the Roasted Greek Potatoes with Kalamata olives and feta for a different flavor profile.
Take a look at these easy recipes:
-
Greek Meatballs
-
Chicken Shawarma
-
Baba Ganoush
-
Oven Roasted Chicken Thighs
-
Greek Tzatziki Sauce
Roasted Fingerling Potatoes with Garlic and Herb
Kathy McDaniel
Pin
Ingredients
- 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
Instructions
-
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. 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.
Notes
- Nutritional facts are estimates and will vary depending on ingredient brands and portion sizes.