There's no better way to dress up the humble spud than to smother it with vibrant flavors that do a happy little dance on your tongue. These roasted fingerling potatoes, with the evocative flavors of rosemary and garlic, will become a favorite side dish in your home, just as they are in ours.
When potatoes are your favorite veggie (guilty!) you can't find enough ways to enjoy them. I love giving spuds the starring role in dishes like these Greek lemon potatoes, these air-fryer potatoes and these garlicky roasted asparagus and potatoes.
Another one of my favorite baked potato recipes is this dish of gorgeous oven roasted fingerling potatoes with the deliciousness of rosemary and garlic infused in every bite.
This is an utterly simple recipe but it gives you so much bang for the little work you put into it. The fingerlings cook up all golden and crispy on the outside and tender, melt-in-the-mouth on the inside. In short, they are perfect!
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What are fingerling potatoes?
Fingerling potatoes are small, oblong potatoes that look much like stubby fingers. 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 almost buttery.
Fingerling potatoes are not new potatoes. They are full-grown potatoes bred to be small in size. The best way to retain their unique look in recipes is to halve them.
Like other potatoes, fingerlings are a good source of vitamins, including vitamins B and C, and have valuable antioxidant properties.
Why you will love this recipe
- Healthy and delicious. There are so many good-for-you ingredients in this rosemary and garlic roasted fingerling potatoes recipe, including the herbs and olive oil. Add to it the natural healthful deliciousness of the fingerlings and you have a side dish to love.
- Simple recipe. This recipe is beginner-level easy. All you need is a sheet pan and a small bowl. And there's so little prep required, besides halving the fingerling potatoes and tossing the herbs in the oil.
- Versatile. These crispy roasted fingerling potatoes are perfect to replace French fries, and a much healthier replacement they are! Even kids are sure to love them.
- Soy-free, nut-free, gluten-free and vegan recipe. In other words, everyone can enjoy these fingerling potatoes.
Ingredients
Check recipe card below for exact quantities of each ingredient.
- Fingerling potatoes. You can use fingerling potatoes of any color for this recipe. I found a bag of mixed-color fingerlings in the market so that's what I used.
- Extra virgin olive oil
- Herbs: rosemary and garlic. The smoky, woodsy flavor of rosemary is amazing with potatoes, but you can also substitute sage or thyme in this recipe. Optionally, also use fresh mint or parsley for garnish.
- Lemon or lime. Lemon adds brilliance and freshness to the potatoes. The zest, especially, gives the flavor a gorgeous lift when stirred in at the end.
How to roast fingerling potatoes
In a small bowl, mix the olive oil with the chopped rosemary, lemon juice and zest, garlic, salt and ground black pepper. 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 425-degree Fahrenheit/220-degree Celsius oven for 35 minutes or until golden-brown and tender. Remove from the oven, sprinkle on the lemon zest and mint, if using, and serve hot.
Serving suggestions
- Serve the potatoes instead of French fries with your favorite veggie burgers or vegan steaks.
- These roasted fingerlings are a delicious side dish with almost any stew paired with a crusty bread or rice.
- Serve as an appetizer with a dipping sauce, like this vegan cheezy sauce or vegan mayo.
How to store roasted fingerling potatoes
- 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.
More yummy roasted potato recipes
Love these roasted fingerling potatoes? Check out more side dishes on Holy Cow Vegan!
Roasted Fingerling Potatoes Recipe
Equipment
- Sheet pan (baking sheet)
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).
Optional ingredient
- 2-3 sprigs fresh mint (for garnish)
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.
Recipe notes
- Substitute the mint garnish with parsley for a differently fresh flavor.
- You can use a large cast iron skillet instead of a sheet pan to roast the potatoes.
- Refrigerate: Store fingerling potatoes in an airtight container in the refrigerator 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.
Dagmar
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
So happy you loved the potatoes! I love, love the idea of using the tomato sauce for dipping. Sounds super yum!
Rhonda Kesten
I just made your garlic herb fingerling potatoes. Fabulous!!! I think the secret ingredient is the lime, it brightens the flavor. Thank you!!!
Vaishali
Awesome! So happy you made these.
N
Love potatoes !! I'm a vegan for ethical reasons, and well, olive oil comes from plants... So why not 😉
Vaishali
Yep! 😀
Jennifer Arent
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
Thanks, Jennifer. 🙂
Ruth Eisenbud
Nice and simple, with one of my favorite herbs for potatoes: rosemary.... My other favorite way to eat potatoes is with methi.
Vaishali
Methi and potatoes are an awesome combination -- one of my favorites too. 🙂