Crispy, golden roasted fingerling potatoes are a simple yet irresistible side dish that elevates any meal.
Packed with fiber and plant-based nutrients, these tender potatoes are lightly seasoned with garlic, thyme, and olive oil, making them heart-healthy and low in saturated fat.
Quick, easy, and satisfying, they’re perfect for weeknight dinners, meal prep, or special occasions.
Roasted Fingerling Potatoes
Equipment
- 1 large bowl
- 1 rimmed baking sheet or roasting pan
- 1 Knife
- 1 Cutting board
- 1 spoon or tongs
Ingredients
- 1 ½ pounds fingerling potatoes
- 2 ½ tablespoons extra virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- ¾ teaspoon kosher salt divided
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese optional
- 2 tablespoons fresh parsley minced
Instructions
- Preheat the Oven for Perfect Roasting: Set your oven to 400°F (200°C) and allow it to preheat completely. A fully preheated oven ensures the potatoes start cooking immediately, creating a crisp exterior while keeping the inside tender and fluffy.
- Prepare and Rinse the Potatoes: Rinse 1 ½ pounds of fingerling potatoes under cold running water to remove dirt and grit. Pat them completely dry with a kitchen towel or paper towels, as excess moisture can prevent crispiness. Trim off any blemishes or sprouts, leaving the skins intact for flavor, nutrients, and texture.
- Slice Potatoes for Even Cooking: Cut the potatoes in half lengthwise so the flat side can make full contact with the baking sheet. Uniform sizes ensure even roasting. Leave very small potatoes whole if needed to avoid overcooking.
- Season the Potatoes Thoroughly: Transfer the potatoes to a large mixing bowl. Add 2 ½ tablespoons of extra virgin olive oil, 3 cloves minced garlic (about 1 tablespoon), ½ teaspoon of kosher salt, ½ teaspoon dried thyme, and ½ teaspoon ground black pepper. Toss with your hands or a spoon until each potato is evenly coated, massaging in the seasonings for deeper flavor.
- Arrange on Baking Sheet for Optimal Roasting: Line a large rimmed baking sheet or roasting pan with parchment paper if desired. Spread the potatoes in a single layer, cut-side down, making sure the pieces do not touch. Crowding the pan causes steaming, which prevents crispiness.
- Roast the Potatoes Until Golden: Place the pan in the preheated oven and roast for 30–40 minutes, depending on potato size. Flip the potatoes every 10–15 minutes with a spatula or tongs to ensure even browning. Spread them back into a single layer after flipping to maintain crisp edges. Test doneness by inserting a fork; the potatoes should be tender and golden brown.
- Add Fresh Herbs and Optional Cheese: Remove the roasted potatoes from the oven. Sprinkle 2 tablespoons of minced fresh parsley over the hot potatoes. If desired, add 2 tablespoons grated Parmesan to melt slightly over the warm potatoes. Finish with the remaining ¼ teaspoon kosher salt, stirring gently to evenly distribute flavors.
- Serve While Warm for Best Flavor: Transfer the potatoes to a serving dish and enjoy immediately. They are at their best when hot, crispy on the outside, and soft inside. Pair with roasted meats, grilled vegetables, or your favorite weeknight mains.
- Storage and Reheating Tips: Cool leftover potatoes slightly before storing in an airtight container. Refrigerate for up to four days. Reheat on a baking sheet at 350°F for 10–15 minutes or briefly in the microwave. For longer storage, freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating to restore texture.
Notes
- Choose the Right Potatoes: Fingerling potatoes are ideal for roasting because of their small, uniform size and firm texture. Yukon Gold or baby potatoes can be substituted if needed.
- Drying Matters: Patting potatoes completely dry before roasting ensures a crisp, golden exterior. Moisture leads to steaming rather than roasting.
- Cut Size Consistency: Halving or evenly cutting potatoes ensures uniform cooking, preventing some pieces from overcooking while others remain underdone.
- Herbs and Seasonings: Fresh parsley adds brightness, while thyme infuses earthy flavor. Garlic and olive oil create a rich, aromatic base.
- Optional Parmesan: Adding Parmesan at the end provides a subtle umami boost without overpowering the potatoes’ natural flavor.
Chef’s Secrets for Crispy Potatoes
For perfectly crispy potatoes, preheating the oven is non-negotiable; a hot oven ensures the exterior crisps while the interior stays tender.
Tossing the potatoes with olive oil using your hands helps coat them evenly, infusing flavor into every bite.
Avoid overcrowding the pan—space allows the hot air to circulate, enhancing browning.
Flipping the potatoes twice during roasting ensures uniform color and texture.
Lastly, adding fresh parsley or Parmesan right at the end keeps their flavors vibrant and aromatic.
Serving Suggestions to Impress Guests
Roasted fingerling potatoes are versatile and pair beautifully with a variety of main dishes.
Serve alongside grilled chicken, roasted fish, or a juicy steak for a classic dinner.
They also complement vegetarian dishes like sautéed greens, stuffed peppers, or lentil-based mains.
For a casual twist, toss them with a little extra garlic and drizzle of balsamic glaze.
Garnish with fresh herbs for a pop of color, and they’re ready to elevate any table.
Storage Tips for Freshness and Flavor
Leftover roasted potatoes store well in the refrigerator for up to four days.
To maintain their crispiness, spread them on a baking sheet when reheating in a 350°F oven for 10–15 minutes.
Freezing is also an option—store cooled potatoes in an airtight container for up to three months.
Thaw overnight in the fridge, then reheat in the oven to restore their texture.
Avoid microwaving frozen potatoes directly, as it can make them soggy.
Frequently Asked Questions
1. Can I use other potatoes instead?
Yes! Baby Yukon Gold, red potatoes, or even small russets work well.
Choose firm potatoes for roasting and cut them to similar sizes to ensure even cooking.
2. Do I have to peel the potatoes?
No, leaving the skins on enhances texture, adds nutrients, and contributes to a crisp exterior. Simply trim any blemishes or sprouts.
3. How do I make these potatoes extra crispy?
Ensure the potatoes are dry before tossing with oil, avoid overcrowding on the pan, and roast at 400°F.
Flipping them halfway through roasting encourages even browning.
4. Can I prepare these in advance?
Absolutely! You can season and cut the potatoes ahead of time, then store them in the fridge until ready to roast.
Fully cooked leftovers also reheat well.
5. Is Parmesan necessary?
Parmesan is optional. It adds a subtle umami flavor and slight crispiness but can be omitted for a dairy-free version without compromising taste.
