Roasted Fingerling Potatoes
Roasted Fingerling Potatoes are crispy on the outside, tender on the inside, and seasoned simply with garlic and smoked paprika. Roasting them cut-side down gives them deep golden edges. Serve them as an easy side dish, or as an appetizer with creamy pesto aioli for dipping.
This post may contain affiliate links. Please see our disclosure policy.
I developed these Roasted Fingerling Potatoes as a side dish for Thanksgiving and the holidays. I quickly realized their size and shape also make them great dippers for pesto aioli, or whatever dipping sauce your heart desires.
Fingerlings are small, slender potatoes with thin skins and creamy, almost buttery centers. They hold their shape in the oven, require no peeling, and cook quickly with minimal prep. That makes them one of the simplest side dishes you can make.
The key to golden potatoes is roasting them cut-side down, the same idea behind my Baked Potato Halves in the Oven, only bite-sized. With the flat side pressed against the hot pan, it browns into a deep golden crust while the skin crisps in the dry heat of the oven. You get crisp edges, a tender center, and a potato that tastes like a potato should.
Ingredients You’ll Need
These roasted fingerling potatoes only require a handful of ingredients, including simple seasonings you already have on hand.
- Fingerling potatoes, often sold in mixed variety bags. I used all golden ones here, but red fingerlings work just as well.
- Olive oil, to coat the potatoes and help the seasoning stick.
- Smoked paprika, for a little smoky depth and a warm, golden-red color.
- Garlic powder, which holds up to high heat without burning the way fresh garlic can.
- Kosher salt and black pepper, measured for Diamond Crystal, which I use in all my recipes. Use slightly less if you have Morton or another brand.
- Flaky sea salt, optional, for finishing.
- Fresh parsley, chopped, for garnish.
How to Cook Fingerling Potatoes
Preheat and prep. Heat the oven to 425 degrees F and line a baking sheet with parchment paper. You can roast the potatoes directly on the pan, but I find parchment still gets them crispy and makes cleanup easier.
Cut and season. Use a sharp knife to cut the fingerlings in half lengthwise. Toss them in a large bowl with the olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Arrange cut-side down. Spread the potatoes on the baking sheet cut-side down, leaving space between them. You can use tongs, but I just get in there with my hands to space them out. If they’re crowded, they’ll steam instead of crisp.
Roast. Bake for 25 to 30 minutes, until the potatoes are fork-tender and the cut sides are deep golden brown with crisp, blistered spots.
Finish and serve. Let the potatoes cool for a few minutes, then transfer them to a serving bowl. Sprinkle with flaky salt and fresh parsley, as desired.
Recipe Tips
- Dry the potatoes well. Wash the potatoes and give them time to dry completely. Oil won’t stick to wet potatoes, so the seasoning slides off and the potatoes steam instead of browning.
- Cut evenly. Look for fingerlings that are similar in size. Quarter any larger ones lengthwise, or set them aside for another recipe. Pieces that are the same size roast in the same amount of time.
- Use two pans if needed. If you’re doubling the recipe or the potatoes won’t fit on one pan with space between them, divide them between two pans. After about 15 minutes, rotate the pans and swap their oven racks so they bake evenly.
- Check the cut side for doneness. Lift one potato with a spatula or tongs. They’re ready when the cut side is deep golden and comes away from the pan easily. If it sticks, give them a few more minutes.
Serving Suggestions and storage
This roasted fingerling potato recipe works as a side dish for almost anything. Serve them with any roasted seafood like my Chili Lime Salmon, or make them part of your Thanksgiving or holiday spread.
For something more fun, serve them like fingerling fries with pesto aioli for dipping. The aioli comes together in a minute with mayonnaise, pesto, lemon juice, garlic, and a little whole grain or Dijon mustard. It’s the same dip I serve with my Sweet Potato Fries with Pesto Aioli, and it goes well with the smoky, crisp potatoes.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 400 degrees F oven or an air fryer for a few minutes to bring back the crispy edges. The microwave works too, but they’ll lose most of their crispness.
Roasted Fingerling Potatoes
Ingredients
- 1½ pounds fingerling potatoes
- 2 tablespoons olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Flaky sea salt, optional, for finishing
- Fresh chopped parsley, optional, for finishing
Instructions
- Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Cut fingerlings down the center, lengthwise, and add to a large bowl. Pour on olive oil, garlic powder, smoked paprika, salt and pepper. Toss to evenly combine.
- Spread out on the lined baking sheet, cut side down. Be sure the potatoes aren’t touching, or they will steam.
- Roast in the oven for 25 to 30 minutes, until the potatoes are fork-tender and the edges are crispy and golden.
- Remove from oven and add to a bowl. Sprinkle with flaky sea salt and chopped parsley, as desired.
- Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
