Roasted Fingerling Potatoes
Roasted fingerling potatoes are a simple, oven-baked side dish featuring slender potatoes with crispy golden edges and creamy, tender insides.
As they roast, the kitchen fills with the cozy scent of garlic and rosemary those toasty, herby aromas that spark instant anticipation. I remember my mom sliding trays of these potatoes into the oven while we set the table, the air growing warmer and more welcoming with every minute. What makes this version so special? It’s both wildly easy and full of texture every bite has that addictive crunch-to-creaminess ratio, plus a fresh pop of lemon at the end for brightness. Get ready to bring pure comfort (and major flavor) to your table let’s dive in and make these irresistible potatoes together!
Why You’ll Love These Potatoes
- Crispy edges, creamy centers true comfort in every bite: Every forkful brings that craveable golden crunch and velvety interior, just like Grandma’s favorite skillet potatoes, but even easier.
- Quick prep with rustic, farmhouse charm: Minimal fuss is all you need. The natural, wrinkly shapes of fingerlings dress up your pan with cozy, rustic vibes the whole process feels homey and effortless.
- Cozy, golden aroma fills your kitchen: While they roast, the scent of rosemary and garlic slowly drifts through your home, instantly making everyone hungry (and peeking into the oven).
- Versatile as a side for any meal: These roasted fingerling potatoes fit in with everything whether tucked next to a Sunday roast, tossed in a bowl with a creamy dip, or packed in lunch for a midday treat.
Ingredients You’ll Need
- Fingerling potatoes: With their slender, knobby shapes and slightly sweet, buttery flesh, fingerlings transform beautifully in the oven. Halving them ensures more crispy surfaces.
- Extra-virgin olive oil: A good drizzle coats each potato and promotes those iconic golden-brown edges. It also adds a rich, subtly fruity flavor.
- Chopped fresh rosemary: This herb adds a whisper of pine and woodsy aroma, making the kitchen feel like a little cottage on a brisk evening. Play with other herbs, too!
- Sea salt: Flaky or coarse sea salt enhances the texture think satisfying pops of salt in each bite, never flat or dull.
- Garlic powder: For deep-down savory vibes, garlic powder is gentle but essential. It won’t overpower just draws out the potatoes’ earthiness.
- Onion powder: Adds an almost sweet complexity, supporting the garlic and rosemary without taking over. It turns humble potatoes into something round and warming.
- Freshly ground black pepper: Cracked pepper gives subtle heat and fragrance, layering with the other seasonings for a balanced result.
- Fresh lemon juice: A bright pop of acidity after roasting wakes up golden flavors and keeps the potatoes tasting fresh, not heavy.
- Chopped fresh parsley (for garnish): Sprinkle over the top just before serving. Parsley gives a cheerful color and a pop of herbal freshness at the finish totally optional, but always welcome.
How to Make Roasted Fingerling Potatoes
- Prep Your Oven and Pan
Preheat your oven and line a sturdy baking sheet with parchment. This makes cleanup a breeze and encourages superior browning. - Season the Potatoes
Tumble the halved fingerlings right onto the pan, then drizzle with olive oil. Scatter on the rosemary, sea salt, garlic powder, onion powder, and give everything a good toss so each potato is coated and glistening. - Arrange for Maximum Crisp
Spread the potatoes so they’re not crowding each other (crowding leads to steaming, not crisping). Place them cut side down for that golden roasted crust we dream about. - Roast to Perfection
Slide the tray into the oven and let the potatoes roast until their undersides are deeply golden and the aroma is irresistible. You’ll notice crisp, wrinkly edges and creamy insides don’t rush this step. - Finish and Garnish
As soon as they’re out of the oven, toss the hot potatoes gently with a splash of fresh lemon juice. Taste, season again if needed, and shower with chopped parsley for color and flavor. Serve right away for the ultimate crunchy-creamy bite.
Tips for the Best Results
- Choose the Right Pan: Use a heavy, rimmed baking sheet lined with parchment this helps potatoes get crisp without sticking or over-browning.
- Single Layer, Cut Side Down: Make sure each piece has direct contact with the pan; this is the secret to that show-stopping golden bottom.
- Listen and Look: When the potatoes sizzle and you can see their edges shrinking and turning crisp, they’re close! You’ll smell that sweet, toasty aroma right before they’re done.
- Don’t Skimp on the Oil: That glisten means flavor. A good coating ensures even roasting and prevents dry, pale spots.
- Season at the End Too: A pinch more salt or a dash of lemon juice right at the end brightens all the flavors don’t be shy!
Variations You Can Try
- Go All In on Garlic-Herb: Swap in fresh thyme, oregano, or add a handful of minced garlic before roasting for extra punch.
- Add a Spicy Kick: Dust potatoes with smoked paprika, red pepper flakes, or a dash of cayenne to turn up the heat great for spice-lovers.
- Citrus Zest Magic: Microplane a little lemon or orange zest over the potatoes right after baking for a fragrant, sunny twist.
- Dairy-Free and Vegan Always: This recipe is naturally plant-based, but you can finish with a drizzle of vegan pesto or dairy-free parmesan for even more richness.
- Make It Kid-Friendly: Stick with salt, pepper, and a sprinkle of sweet paprika; skip the herbs for pickier eaters. Serve with a fun dipping sauce on the side for extra smiles.
- Inspired by other comfort dishes: Pair with Cheesy Mashed Potato Puffs for a next-level potato party.
How to Store Leftovers
- Fridge Storage: Cool leftover potatoes fully, then keep them in an airtight glass or reusable container in the fridge.
- Freezer Options: Lay cooked potatoes flat on a lined tray to freeze, then transfer to a zip-friendly bag for longer storage.
- Best Reheating: Spread potatoes on a baking sheet and roast briefly to regain their crispness avoid microwaving, as that zaps the texture.
- Zero Waste Tip: Toss cold roasted fingerlings into salad greens, or slice them into morning omelets for extra flavor.
- Looking for more ways to use up potatoes? Try the Cheesy Mashed Potato Puffs for inspiration.
Perfect Pairings
- Pair with a juicy roast chicken or grilled steak for the ultimate comforting dinner spread.
- Serve with a bowl of cool, tangy aioli or your favorite creamy dipping sauce for crowd-pleasing snacking.
- Set alongside fresh green salads drizzled with lemon vinaigrette balances out the rich potato flavor.
- Spoil the table with Cheesy Mashed Potato Puffs from Nessy Recipes for a double-potato, extra-cozy side dish guaranteed smiles.
- Make a meal with soup: Pair these potatoes with a hearty bowl of vegetable or chicken soup for a cozy, soul-soothing dinner.
- Add to breakfast plates: Tuck any leftovers next to scrambled eggs or in a breakfast burrito for an easy, cheerful morning.
Roasted Fingerling Potatoes with Rosemary & Lemon
Crispy-edged, creamy-centered roasted fingerling potatoes infused with rosemary, garlic, and a burst of lemon. This cozy side dish is quick to prepare and delivers rustic, farmhouse charm—perfect for pairing with any meal.
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet and toss with olive oil, rosemary, salt, garlic powder, onion powder, and several grinds of pepper. Arrange the potatoes cut side down in a single layer.
- Roast for 35 to 45 minutes, or until the potatoes are tender and browned underneath.
- Remove from oven; toss with lemon juice. Adjust seasoning if needed, garnish with parsley, and serve warm.
Nutrition
Notes
For added flavor, experiment with herbs like thyme or dill, or add parmesan before roasting. Make it spicy with red pepper flakes, or keep it kid-friendly by omitting strong herbs and sprinkling paprika. Dairy-free and vegan by default. Serve fresh for the best crunch, and brighten with extra lemon juice or parsley to finish.
Tried this recipe?
Let us know how it was!Can I make roasted fingerling potatoes ahead of time?
Absolutely! You can roast the potatoes a day ahead, then cool and refrigerate them in an airtight container. For best results, reheat on a baking sheet in a hot oven until they regain those crispy edges and creamy centers your kitchen will smell just as inviting the second time around.
What are the best herbs to use besides rosemary?
If you’re craving variety, try fresh thyme, dill, or oregano for a twist. Lemon zest will sprinkle in brightness, or go big with chopped chives or parsley. Trust your senses whatever smells earthy and fresh will shine on those golden potatoes.
How do I keep the potatoes from sticking to the pan?
For fuss-free cleanup and perfectly golden potatoes, use parchment paper to line your baking pan. A generous drizzle of olive oil also helps; just toss the potatoes well so each piece gets a glossy coat before roasting. You’ll love how easily they lift off.
Can I use other types of potatoes for this recipe?
Yes, you can! Baby Yukon golds or small red potatoes work nicely if fingerlings aren’t available. Just cut them into similar-sized wedges so everything roasts at the same cozy pace, developing that craveable crisp and buttery bite you’re after.
