Roasted Fingerling Potatoes
Golden, crisp on the outside and tender inside, these roasted fingerling potatoes are a quick, healthy side dish. Tossed with garlic, thyme, olive oil, and optional Parmesan, they’re fiber-rich, heart-healthy, and perfect for weeknight dinners or meal prep.
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.
