Pin it These fingerling potatoes deliver restaurant-quality results with minimal effort. The halved potatoes roast until golden and tender, developing a crispy exterior while maintaining a creamy interior. Aromatic garlic and woody herbs like rosemary and thyme infuse every bite, while fresh parsley adds brightness at the end.
Perfect alongside roasted chicken, grilled fish, or steak, these potatoes come together in under an hour. The high-heat roasting method ensures even browning and enhances the natural sweetness of the fingerlings.
The smell of rosemary hitting hot olive oil always takes me back to my tiny first apartment kitchen, where I'd roast potatoes just to make the whole place feel like home. These fingerlings became my go-to because they're naturally buttery and need almost nothing else to taste incredible. Something about their knobby, imperfect shape makes them feel more honest than perfectly uniform russets.
I served these at a dinner party once where everyone stood around the baking sheet picking at them long after we'd moved to the table. My friend Sarah confessed she'd been quietly eating them straight from the platter while pretending to help me plate the main course. That's when I knew this recipe wasn't just a side dish anymore.
Ingredients
- Fingerling potatoes: Their waxy texture holds shape during roasting while developing a naturally creamy interior that russets can't quite match
- Olive oil: Don't be shy here, the oil is what carries all those garlic and herb flavors into every nook and cranny
- Fresh garlic: Minced raw garlic mellows beautifully in the oven, becoming sweet rather than sharp
- Kosher salt: The coarse flakes cling better to the potato surfaces than table salt would
- Fresh rosemary and thyme: Woodier herbs stand up to high heat better than delicate ones like basil
- Fresh parsley: Added at the end for a bright contrast to the roasted flavors
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper, which saves you from scrubbing roasted-on oil later
- Coat the potatoes:
- Toss the halved fingerlings with olive oil, garlic, salt, pepper, rosemary, and thyme in a large bowl until every piece is glistening
- Arrange for maximum crispiness:
- Spread the potatoes cut-side down in a single layer, giving them room to breathe instead of crowding
- Roast until golden:
- Let them cook for 25 to 30 minutes, flipping halfway through so both sides get that gorgeous brown crust
- Finish with freshness:
- Sprinkle with fresh parsley the moment they come out of the oven, while they're still hot enough to release the herb's oils
Pin it These potatoes have become the one dish my kids actually request, which says everything about how universally appealing they are. Watching my daughter pick out all the extra crispy pieces before anyone else can get to them has become its own kind of family tradition.
Choosing Your Potatoes
I've learned that fingerlings worth buying feel heavy for their size and have firm, smooth skin without any green tinge. Wrinkly potatoes have been sitting too long and will never achieve that perfect creamy interior no matter how carefully you roast them.
The Herb Balance
Rosemary can easily overwhelm if you're too heavy-handed with it. I aim for just enough to catch the scent when I open the oven door, letting the thyme provide earthiness and the parsley bring everything back to brightness at the end.
Serving Ideas
These potatoes work with everything from weeknight roasted chicken to holiday prime rib. I've even eaten them straight from the pan as a midnight snack more times than I care to admit.
- Lemon wedges on the side let everyone adjust brightness to their taste
- A dusting of Parmesan right before serving transforms them into something entirely new
- They're substantial enough to serve as a light main with a big green salad
Pin it Somehow these humble potatoes manage to feel fancy enough for company while staying simple enough for Tuesday dinner. That's the kind of recipe worth keeping in your back pocket.
Recipe FAQs
- → Should I peel fingerling potatoes before roasting?
-
No, the thin skin on fingerling potatoes becomes delightfully crispy when roasted and adds texture. Simply scrub them clean and halve lengthwise.
- → Can I use dried herbs instead of fresh?
-
Yes, substitute 1 teaspoon of dried rosemary and thyme for the fresh versions. Add them with the oil so they rehydrate during roasting. Still garnish with fresh parsley if possible.
- → Why do my potatoes turn out soggy?
-
Overcrowding the baking sheet traps steam and prevents browning. Arrange potatoes in a single layer with space between them. Also avoid flipping too frequently—once halfway through is sufficient.
- → What temperature is best for roasting fingerlings?
-
425°F creates the perfect balance between tender interior and crispy exterior. Lower temperatures yield softer potatoes, while higher heat may burn the garlic before the potatoes cook through.
- → Can I prepare these ahead of time?
-
Toss the potatoes with oil and seasonings up to 4 hours before roasting. Keep refrigerated until ready, then bring to room temperature for even cooking. They're best served immediately from the oven.
- → What other herbs work well in this dish?
-
Sage, oregano, or marjoram make excellent additions or substitutions. Hardier woody herbs hold up better to roasting than delicate ones like basil or cilantro.
