Roasted Fingerling Potatoes

At a glance

What stands out: These fun and colorful roasted fingerling potatoes are reliable for entertaining but taste great any day of the week. And they’re so straightforward to mix!

How long it takes: 40 minutes
Equipment you’ll need: large rimmed sheet pan (18 x 13-inches)
Servings: 4

Roasted Potatoes

It’s no secret that we love roasted potatoes. The crispy, seasoned exteriors and soft, buttery insides are what potato dreams are made of. Here on Bomumo, you’ll find lots of options for roasted potatoes. First, we start with the basics of how to make crispy roasted potatoes. (A lot of the basics covered in that post apply to roasting fingerlings too, but we'll review them again here)

Next come the seasonings. If you’re ready to step it up a notch, try dill roasted potatoes (our husband says these taste like they’re soaked in butter and there isn’t a drop of butter on them!). We also love garlic roasted potatoes with paprika, our go-to seasoning mixture. Rosemary roasted potatoes are another classic combination.

fingerling potatoes

Fingerling potatoes are an heirloom variety with thin edible skins, and they’re picked mature, unlike baby potatoes. The varieties are creatively named: Austrian Crescent, Purple Peruvian, Red Thumb, Russian Banana, just to name a few.

The elongated shape of fingerling potatoes makes them seem instantly classy. They’re small so you only have to slice them lengthwise. They naturally impress guests if you’re hosting company, especially if you get a mix of multiple colors.

Ways to change it

The recipe below is basic with olive oil, salt, and pepper which allows the natural good flavor of the potatoes to shine. However, you can add any seasonings you like. Try:

• 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder
• 1 tablespoon minced fresh rosemary, ¼ teaspoon garlic powder
• 2 tablespoons minced fresh dill, half of lemon, the juice squeezed over the potatoes after roasting.

Try these sauces (add after roasting):

• Straightforward Cheese Sauce
• Arugula Pesto
• Lemon Basil Vinaigrette
• Parmesan Peppercorn Dressing
• Lighter Ranch Dressing
• Chimichurri

Keeping leftovers

Raw potatoes: Store potatoes (make sure they’re totally dry!) in a cool, dry place away from sunlight for 3 to 5 weeks.

Roasted potatoes: Cooked potatoes will keep for 3 to 4 days in an airtight container in the refrigerator. Potatoes in general do not freeze well because they tend to get watery and soft after thawing.

• Yield: 4
• Prep: 10 minutes
• Cook: 30 minutes
• Total: 40 minutes

Ingredients

• 1 ½ pounds fingerling potatoes
• 1 ½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Method

1. Preheat oven to 425ºF. It's important to preheat the oven so the potatoes brown evenly.
2. Rinse or scrub the potatoes (no need to peel them) and cut them in half lengthwise.
3. Place potatoes onto large rimmed baking sheet. Sprinkle with oil and salt and pepper, and mix well, coating potatoes evenly. Spread potatoes out, cut sides down, in a single layer.
4. Place in preheated oven and bake for 30 minutes or until bottoms of potatoes are crispy and brown. If potatoes seem to be sticking to the baking sheet after 30 minutes, they aren’t ready yet. Roast them for 5 more minutes, and check them again.
5. Serve immediately.

Notes

Seasoning: This recipe is simply seasoned. Feel free to add your choice of seasonings to the potatoes.