These irresistible roasted fingerling potatoes are infused with aromatic rosemary and garlic. They are the perfect side dish with any entree but they are also a great snack by themselves.
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Crispy fingerling potatoes
When potatoes are your favorite veggie, you can't find enough ways to enjoy them. I never need an excuse to make some of my favorite potato sides, like Greek lemon potatoes, air-fryer potatoes and garlicky roasted asparagus and potatoes. Of late, I am totally obsessed with these gorgeous oven roasted fingerling potatoes. They have aromatic rosemary and garlic infused in every bite and they're so good, I could eat them all by myself!
This is an utterly simple recipe and it gives so much reward for very little effort. The fingerlings cook up golden and crispy on the outside and tender, melt-in-the-mouth on the inside.
This dish is always a huge hit with my family and friends. No one can resist them, and I daresay they even beat French fries. But don't just take my word for it - try them for yourself!
What are fingerling potatoes?
Fingerling potatoes are slender, oblong potatoes, usually two to four inches long. Although small, they are not new potatoes - they are full-grown potatoes bred to be small in size.
These cute potatoes are available in many colors, including yellow, red and purple, and their low starch content makes them a great choice for oven-roasting. When roasted, fingerlings turn crispy on the outside and taste nutty and buttery. They are also delicious in recipes like vegan pizza with fingerling potatoes.
Recipe card
Roasted fingerling potatoes recipe
Ingredients
- 1½ pounds fingerling potatoes (halve each potato lengthwise)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh rosemary (can be replaced with other savory herbs like thyme, oregano or sage)
- 5 cloves garlic (crushed through a garlic press or very finely minced)
- ½ to 1 teaspoon ground black pepper (use more or less according to your preference for heat. I like lots of ground black pepper in this dish)
- Juice and zest of one lemon (or lime)
- Salt to taste (I use a teaspoon. Use more or lessa according to your taste).
- 2-3 sprigs fresh mint (for garnish, optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- In a small bowl, mix the olive oil with the chopped rosemary, lemon juice and zest, garlic, salt and ground black pepper. If you have the time do this about 30 minutes in advance to let the herbs soak in the oil.
- Spread halved fingerling potatoes on a baking sheet lined with parchment paper. Drizzle the marinade over the potatoes and mix with your hands to coat the potatoes evenly. Spread the potatoes in a single layer and bake in the preheated oven for 35 minutes or until golden-brown and fork-tender.
- Remove from the oven, sprinkle on the lemon zest and more fresh herbs, if you like, and serve hot.
Nutrition Information
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Roasted fingerling potatoes FAQs
I buy fingerling potatoes at the farmer's market and sometimes at the supermarket during spring and summer. You can also buy them at health food stores and specialty food stores.
Absolutely. You can also use Yukon gold potatoes or red potatoes or any waxy potato. Cut larger potatoes into quarters and smaller potatoes into halves.
Swap French fries for these fingerling potatoes to serve your favorite veggie burgers or vegan steaks. These roasted fingerlings are also a delicious side dish with almost any stew paired with a crusty bread or rice. Or serve these as an appetizer with a dipping sauce, like vegan cheezy sauce or vegan mayo.
Refrigerate: Store fingerling potatoes in an airtight container in the fridge for up to four days.
Freeze: Freeze the roasted potatoes in a freezer-safe container for up to three months.
Reheat: Reheat in an oven set to 350 degrees Fahrenheit/180 degrees Celsius until warmed through and crispy again.
Sure! Try these recipes for rosemary roasted potatoes, masala smashed potatoes, smashed potato salad with turmeric and curry leaves, and sheet pan curry roasted cauliflower and potatoes.
Dagmar says
Made them last night for dinner. Crispy and deliciously flavorful!
Thank you!
I had a small dish of roasted eggplant in tomatoes left, from your delicious recipe and paired the two. Sort of like a dipping sauce. Though they’re perfect on their own.
Had the leftovers this morning for breakfast!
You keep knocking it out of the ballpark for me 😀
Vaishali says
So happy you loved the potatoes! I love, love the idea of using the tomato sauce for dipping. Sounds super yum!
Rhonda Kesten says
I just made your garlic herb fingerling potatoes. Fabulous!!! I think the secret ingredient is the lime, it brightens the flavor. Thank you!!!
Vaishali says
Awesome! So happy you made these.
N says
Love potatoes !! I'm a vegan for ethical reasons, and well, olive oil comes from plants... So why not 😉
Vaishali says
Yep! 😀
Jennifer Arent says
I cannot wait to make these! They look delicious! And I totally agree with you on the plant oils. They help me feel fuller, too. I tried being a no-oil vegan, but I was always so unsatisfied. Now, like you, a tablespoon of EVOO to sauté or roast with is the norm for me.
Thanks for all you do! Your hard work is appreciated and your photos are beautiful!
Vaishali says
Thanks, Jennifer. 🙂
Ruth Eisenbud says
Nice and simple, with one of my favorite herbs for potatoes: rosemary.... My other favorite way to eat potatoes is with methi.
Vaishali says
Methi and potatoes are an awesome combination -- one of my favorites too. 🙂