Roasted Fingerling Potatoes

Potatoes are arguably America’s favorite side dish; second only to grits in the South. Golden, crispy, herby, salty, buttery, tender, heart-warming, belly-filling, simply delicious potatoes—the perfect side dish to any meal. Let’s be honest, have you ever met a potato you haven’t loved?

Let me introduce you to fingerling potatoes. You’ve probably seen them on a three dollar sign restaurant ($$$) menu alongside a filet du boeuf. Don’t be intimidated.

Fingerling potatoes are easy to prepare and taste just like any other potato. They are grown in a variety of colors like yellow, red, even purple, making them an exciting flare for something so familiar as a potato.

Fingerling potatoes are the roasted potato underdog, usually taking second fiddle to Yukon Gold and Petite Reds in most circumstances. Fingerling potatoes, however, are ideal for roasting. They are long and slender, like a finger, and small with thin skin that does not require peeling. Simply cut in half, oil, season, and roast in the oven for the perfect starchy pairing to practically any meal for an occasion.

What Are Fingerling Potatoes?

Fingerling potatoes are generally small and narrow, finger-shaped, medium waxy potatoes harvested at full maturity, so not to be confused with new potatoes. They are thin skinned like gold and red potatoes, which make them perfect for oven roasting and, likewise, have a firm, yet creamy and rich texture.

They come in different varieties with different colors and some really fun names; Russian Banana has yellow skin, French Fingerlings have pink/red skin and yellow flesh, Purple Peruvians are, you guessed it, purple, and Swedish Peanut Fingerling can be yellow or blue.

What Do Fingerling Potatoes Taste Like?

Fingerling Potatoes are very similar to golden or yellow potatoes in flavor. Delicate and tender with a mild sweetness, they get a crispy texture on the outside when cooked while the inside becomes creamy and soft.

They are very versatile and will take on whatever flavors and seasonings you add to them, and in turn can accompany any type of meal.

Ingredients for Roasted Fingerling Potatoes

• Fingerling potatoes: They are found in the produce section of the supermarket with the other potatoes. They usually come in bags that weigh one to two pounds and are sold in mixed varieties and colors. Make sure they are firm, bright in color, and don’t have any bruising or soft spots.
• Extra-virgin olive oil: Toss the potatoes in oil before cooking. This is what helps the potatoes get crispy and golden brown.
• Butter: Adding an herb-and-garlic infused butter mixture to the potatoes creates a decadent and mouthwatering flavor that will have you coming back for more.
• Seasoned salt: If you are not a fan of seasoned salt, using regular kosher or sea salt and pepper is absolutely sufficient. Seasoned salt is a blend of salt, spices, and herbs, usually garlic powder, onion powder, paprika, and sometimes sugar and cornstarch.
• Rosemary: This is probably the most iconic herb flavor pairing with roasted potatos, and it’s obvious why. Rosemary is aromatic and earthy, and combined with the salty butter and crispy potatoes, it creates the ultimate potato experience. Use fresh or dried.
• Garlic: As the garlic cooks with the potatoes, it caramelizes and takes on a richer, almost sweet flavor. I can’t say enough about how deliciously all these flavors come together, but roasted garlic is tops. I like to smash my garlic and then do a rough chop. Don’t chop it too fine or it will burn before the potatoes are done.

How To Roast Fingerling Potatoes

Fingerling potatoes require almost no prep time. Since the skins are thin, they do not require peeling before cooking. They only need to be cut in half lengthwise.

1. Spread potatoes out evenly on a pre-heated sheet pan, making sure to not overfill the pan. Overcrowding the pan will result in steamed potato that is less crispy. Lay the potatoes cut side down onto the pan guaranteeing the cut side will get extra crispy and golden.
2. Bake at a high temperature of around 400 to 425°F. Use your oven's convection setting if it has one. Convection circulates the hot air in the oven, which helps achieve a super crispy potato.
3. Lastly, give them a stir with a spatula halfway through cooking to ensure even browning, moving some pieces that are in the middle to the outside of the pan and vice versa.

Variations for Roasted Fingerling Potatoes

The world is your potato!

• Keep it super simple with just oil, salt, and pepper.
• Toss with your favorite fresh or dried herbs like rosemary, chives, parsley, thyme, oregano, dill, and cilantro.
• Top with cheese! Grated Parmesan pairs beautifully with a roasted fingerling potato, but you can also do a sharp white Cheddar, Gruyère, gouda, etc.
• Season them however your cravings and meal pairings take you. Try BBQ seasoning, chili powder and cumin, za'atar, smoked paprika and garlic powder, lemon pepper, Cajun seasoning.
• Try them with a dipping sauce like roasted garlic aioli, chipotle mayo, pesto, or even queso!

Storage Tips

Leftover roasted potatoes are not my favorite. They do not reheat well and tend to become rubbery and unsatisfactory. However, leftovers happen. Store potatoes in an airtight container for up to 4 days.

Here are a couple of ways I like to manage leftover fingerling potatoes:

• Make them into a super simple potato salad. Mix mayo with whole-grain Dijon and a little bit of vinegar to create a dressing. Pour that onto the potatoes and add in any fresh herbs like parsley, chives, and dill. Toss, let sit for about 30 minutes to an hour, and then taste for seasonings. Add more seasoning if needed.
• The second way is to make a breakfast hash with them. Sauté some onion and garlic in a skillet. Cut your leftover potatoes into one-inch pieces. Add to the onion mixture. Sauté until warmed and starting to crisp. Add in fresh herbs like chives or green onions, and top with cheese, bacon, and a fried egg. Yum!