These roasted fingerling potatoes are effortless and reliably delicious — simply toss halved fingerlings with olive oil and a fragrant herb blend, then roast until golden and crisp. The method is straightforward, but the result is anything but ordinary: a crunchy exterior, fluffy interior, and bright herb finish that elevates any meal.
If you love potatoes, this recipe will quickly become a favorite. From baked potatoes and wedges to creamy mashed potatoes, fingerlings offer a wonderful, slightly waxy texture and an attractive, uniform size that makes them ideal for roasting. They crisp beautifully in the oven and hold their shape, creating a side dish that looks as good as it tastes.
These roasted fingerling potatoes are crispy on the outside and perfectly tender on the inside — a simple, dependable side that complements weeknight dinners and holiday spreads alike.
What You Need to Make Roasted Fingerling Potatoes
Beyond fingerling potatoes, this recipe uses a short list of pantry staples: olive oil, kosher salt, dried thyme, dried rosemary, cracked black pepper, and fresh parsley for finishing. The herb trio of thyme, rosemary, and parsley gives an earthy, aromatic lift that makes this humble side feel special. If you prefer, swap in a neutral oil like avocado or grapeseed oil, or use melted butter for a richer finish.
Variations and Substitutions
Potato choice: While fingerlings are recommended for their texture and size, other small potatoes such as baby red potatoes or mini Yukon Golds work well. Note that thicker-skinned or larger potatoes may require a few extra minutes in the oven.
Oils and fats: Olive oil gives a classic flavor, but avocado oil or grapeseed oil are fine substitutes. For a buttery flavor, toss the potatoes with melted butter after roasting.
Herb options: If you don’t have thyme and rosemary, try oregano, basil, or a pinch of Italian seasoning. Fresh parsley is recommended as a finishing herb for a bright, fresh contrast — don’t skip it if you can help it.
Storage and Freezer Directions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To re-crisp, reheat in an air fryer or oven at 400°F for several minutes until heated through and crisped.
Freezing: Layer cooled potatoes between pieces of parchment in a freezer-safe container and freeze for up to 3 months. Note that frozen and reheated potatoes may lose some crispiness; an air fryer or high-heat oven will help restore texture best.
Serving Suggestions for Roasted Fingerling Potatoes
These roasted fingerling potatoes pair beautifully with a wide range of mains and sides. Try them alongside a roasted pork roast, spatchcock turkey, or crispy cast-iron chicken thighs for a comforting dinner. They also work well with vegetable sides like balsamic grilled Brussels sprouts, a Mediterranean-style quinoa salad, or classic bacon-wrapped green beans. For a casual meal, serve with your favorite ketchup or a garlicky aioli for dipping.
Roasted Fingerling Potatoes
These roasted fingerling potatoes are perfectly crisp on the outside and soft on the inside. They’re simple to make and act as the perfect sidekick to any weeknight meal.
By: Linley Hanson
Prep: 15 mins • Cook: 40 mins • Total: 55 mins • Servings: 6
Ingredients
- 3 lbs. fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil or avocado oil, plus more for finishing
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cracked black pepper
- Fresh parsley, chopped, for serving
Instructions
- Preheat the oven to 400ºF and lightly grease a baking sheet with oil.
- Rinse the potatoes in a colander, then pat dry with a clean towel. Place the halved potatoes in a large bowl.
- Toss the potatoes with the oil until well coated. Sprinkle with kosher salt, dried thyme, dried rosemary, and cracked black pepper, and toss again to distribute the seasoning.
- Arrange the potatoes cut side down on the prepared baking sheet in a single layer so they roast evenly.
- Bake for 20 minutes, then gently move the potatoes around the sheet to prevent sticking. Return to the oven and bake an additional 10–20 minutes, or until fork-tender and nicely browned on the cut side.
- Remove from the oven, drizzle with a little more olive oil if desired, and toss with chopped fresh parsley. Serve immediately while hot and crisp.
Tips & Notes
- Halved baby red potatoes can be used instead of fingerlings; they may need a few extra minutes to reach tenderness.
- For a savory boost, sprinkle a few tablespoons of grated Parmesan or nutritional yeast over the potatoes immediately after roasting.
- These potatoes are delicious plain, but serving them with a dipping sauce like ketchup, aioli, or mustard adds variety.
Nutrition
Approximate per serving: Calories: 217 kcal; Carbohydrates: 40 g; Protein: 5 g; Fat: 5 g; Fiber: 5 g; Sugar: 2 g. Nutrition information is automatically calculated and should be used as an approximation.
If you try this recipe, tag your photos with the hashtag #fitfoodiefinds to share — it’s always rewarding to see how people put their own spin on a simple, classic side dish.