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    Roasted Fingerling Potatoes Recipe

    Published May 22, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This tasty Roasted Fingerling Potatoes Recipe uses pan-seared potatoes until golden brown and baked until fluffy and tender. I then toss them in butter, seasonings, and herbs for an unreliable, flavorful potato side dish.

    I love the variety of potato side dishes, but I can get stuck in a rut by repeatedly making the same ones. If you’re the same way, try my Potatoes Anna or Scalloped Potatoes.

    roasted fingerling potatoes in a bowl


     

    Fingerling Potatoes

    Fingerling potatoes are finger-sized baby long potatoes. They are obviously named after their shape, as they do look like thumbs. There are many ways to prepare these, and I roasted them and finished them with butter and fresh herbs. Due to their size, they cook fairly quickly, making them a great weeknight side dish.

    They are indigenous to the Peruvian Andes and can come in various colors. They have a nutty, buttery flavor with a mildly sweet and creamy finish. These potatoes are fantastic roasted, boiled, steamed, or grilled.  

    Ingredients and Substitutions

    fingerling potato ingredients
    • Potatoes – I used a tri-color fingerling gold, red, and purple potato. You can use all of 1 or any combination of the three.
    • Fat — Olive or avocado oil is best. You’ll also need some unsalted butter. I always use unsalted butter to control the sodium content.
    • Herbs – I used fresh chives and a last-second addition of fresh dill. You can substitute 1 to 1 fresh for dry herbs.
    • Seasoning – Only coarse salt and fresh cracked pepper were used.
    • Garlic – This is optional, but I added some finely minced garlic to the potatoes.

    How to Make Fingerling Potatoes

    Slice the fingerling potatoes in half longways.

    slicing fingerling potatoes

    Add the oil to a large non-stick or cast-iron pan over high heat.

    adding oil to a pan

    Once the oil begins to smoke lightly, add in the potatoes, season them with salt, and let them sit untouched for 90 seconds.

    seasoning potatoes

    Move the potatoes around and let them sit for another 90 seconds. Then, do the process one more time.

    roasting potatoes

    Add in optional minced garlic.

    adding garlic to roasted fingerling potatoes

    Transfer the potatoes to the oven at 350° on a middle rack and cook for 14 to 15 minutes or until golden brown and tender.

    roasted potatoes in a pan

    Remove the potatoes from the oven and toss them with the butter, herbs, salt, and pepper until combined.

    adding butter and herbs to fingerling potatoes

    Serve the potatoes with any additional sliced or chopped herbs.

    drizzling butter on potatoes

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten within an hour of making them.

    How to Store: Cover and place in the refrigerator for up to 4 days. These do not freeze that well, so I advise against them.

    How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy. 

    Chef Billy Parisi

    Chef Notes + Tips

    • Other herbs that would work well are fresh or dry rosemary, thyme, chervil, or sage.

    More Potato Recipes

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    Let's Cook - Chef Billy Parisi

    Roasted Fingerling Potatoes Recipe

    This tasty Roasted Fingerling Potatoes Recipe uses pan-seared potatoes until golden brown and baked until fluffy and tender.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 20 minutes

    Ingredients 

    • 3 pounds fingerling potatoes
    • 3 tablespoons olive oil
    • 4 finely minced garlic cloves
    • 3 tablespoons unsalted butter
    • 2 tablespoons thinly sliced fresh chives
    • 1 tablespoon minced fresh dill
    • coarse salt and freshly cracked pepper to taste

    Instructions

    • Preheat the oven to 350°.
    • Slice the fingerling potatoes in half longways.
    • Add the oil to a large non-stick or cast-iron pan over high heat.
    • Once the oil begins to smoke lightly, add in the potatoes, season them with salt, and let them sit untouched for 90 seconds.
    • Move the potatoes around and let them sit for another 90 seconds. Then, do the process one more time. Add in optional minced garlic.
    • Transfer the potatoes to the oven at 350° on a middle rack and cook for 14 to 15 minutes or until golden brown and tender.
    • Remove the potatoes from the oven and toss them with the butter, herbs, salt, and pepper until combined.
    • Serve the potatoes with any additional sliced or chopped herbs.

    Notes

    Make-Ahead: These are meant to be eaten within an hour of making them.
    How to Store: Cover and place in the refrigerator for up to 4 days. These do not freeze that well, so I advise against them.
    How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy. 
    Other herbs that would work well are fresh or dry rosemary, thyme, chervil, or sage.

    Nutrition

    Calories: 435kcalCarbohydrates: 61gProtein: 7gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 23mgSodium: 22mgPotassium: 1452mgFiber: 8gSugar: 3gVitamin A: 342IUVitamin C: 69mgCalcium: 50mgIron: 3mg
    Course: Side Dish
    Cuisine: American