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When is the last time you had golden, crispy Roasted Fingerling Potatoes? If the answer is anything other than 90 seconds ago! (and—let’s be honest—even if it is) it’s time to make this recipe!

A bowl of roasted fingerling potatoes

We are usually more of a Roasted Sweet Potatoes house (I adore sweet potatoes so much, I have a special series about creative, healthy ways to top them in my cookbook), but WOW.

Some nights, it’s classic white potatoes that hit the spot.

While regular Oven Roasted Potatoes certainly satisfy a spud craving, and Grilled Potatoes satisfies that itch for smoky flavored vegetables, something about roasted fingerlings feels special and gourmet.

What are Fingerling Potatoes

  • Fingerlings look a little like stubby, miniature potatoes. They are oblong and come in a variety of sizes and colors.
  • Fingerlings are thin-skinned, waxy, and roast up crispy outside and creamy inside.
  • Their mild flavor makes them an easy pairing with a wide range of your favorite main dishes.

I love to serve roasted fingerlings at dinner parties (they’re perfect alongside Stuffed Pork Tenderloin or Salmon Wellington), as much as I do on a Tuesday night with simple Baked Chicken Breast or Air Fry Pork Chops.

My friends never fail to go back for seconds on a hot pan of fingerlings—another reminder that anyone being honest will admit they have a soft spot for crispy, golden potatoes.

Roasted fingerling potatoes on a baking sheet

How to Make Roasted Fingerling Potatoes

Fingerlings are excellent for fast meals, because they are quick and easy to prep.

  • Fingerling potatoes do not need to be peeled prior to roasting, a BIG BENEFIT over regular potatoes like the ones used to make Baked French Fries. Their thin skins almost taste sweet and are key to a golden, crisp exterior.
  • Fingerlings require very little chopping prior to roasting. Simply slice them in half lengthwise, and they are ready to go.

Tip!

To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.


The Ingredients

  • Fingerling Potatoes. Fingerling potatoes are healthy, and they possess all the insanely addictive attributes of regular potatoes in a small, bite-sized package. They’re rich in vitamins, antioxidants, and potassium.

Ingredient Note

Like other waxy potatoes, fingerlings have a low starch content.

They roast up buttery and creamy. This makes them different from russet potatoes, whose drier, starchier texture works well for Air Fryer French Fries and Crock Pot Baked Potatoes.

  • Olive Oil. To help the potatoes crisp up.
  • Garlic. The garlic roasts with the potatoes and becomes deliciously sweet and caramelized.
  • TOPPINGS! While delish with just salt, pepper, and olive oil, fingerlings are easy to customize. I included my favorite roasted fingerling potatoes with dried herbs, garlic, and Parmesan below.

The Directions

Washed vegetables in a colander
  1. Rinse, dry, and halve the potatoes.
A bowl of fingerling potatoes
  1. Toss the potatoes with oil, garlic, and spices in a mixing bowl.
Halved vegetables on a baking sheet
  1. Place the potatoes cut-side-down on a baking sheet. Bake at 400 degrees F for 30 to 40 minutes.
Healthy roasted potatoes on a baking sheet
  1. Flip twice during baking.
  2. Add an extra pinch of salt and any other desired toppings. ENJOY!

Fingerling Topping Ideas

  • Parmesan. Sprinkle 2 tablespoons of freshly grated Parmesan over the top of your roasted potatoes just before serving. Also delicious on the top of Roasted Red Potatoes.
  • Garlic. This recipe uses garlic as written, and I highly recommend trying it! Toss your potatoes with 3 cloves of minced garlic before roasting.
  • Herbs. For fingerling potatoes with dried herbs, toss 1/2 teaspoon of your favorite dried herb (thyme is delicious here) with the potatoes before roasting. If you prefer fresh herbs, add 2 tablespoons of your favorite minced fresh herb (I like parsley) over the top of the roasted potatoes just before serving.
  • For more ideas, check out the five ways to season roasted vegetables in my cookbook.
Easy roasted fingerling potatoes

Storage Tips

  • To Store. Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
  • To Freeze. While I do not truly recommend freezing potatoes (they can become mealy when thawed), if you insist you can freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Create a delicious hash with leftover potatoes, sausage or bacon (Air Fryer Bacon or Oven Baked Bacon), and eggs. You could also add some leftover diced potatoes to a batch of Egg Muffins.

Roasted fingerling potatoes on a baking sheet

What to Serve with Fingerling Potatoes

Crispy roasted fingerling potatoes

Recommended Tools to Make this Recipe

After all this talk of crispy, golden, creamy potato goodness, I’m ready to play Hot (roasted fingerling) Potato! Are you?

Roasted Fingerling Potatoes

4.68 from 61 votes
The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 4 servings

Ingredients
  

  • 1 1/2 pounds fingerling potatoes
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic about 1 tablespoon
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 tablespoons grated Parmesan optional
  • 2 tablespoons minced fresh parsley

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.
  • Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.
  • Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.
  • Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.
  • Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.

Video

Notes

  • TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4); without ParmesanCalories: 213kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1gPotassium: 740mgFiber: 4gSugar: 1gVitamin A: 178IUVitamin C: 37mgCalcium: 31mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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36 Comments

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  1. The whole family loved this easy to put together recipe! Even our kids, that are usually picky eating potato skin, eat the whole thing without any complaint but compliments. This one is a keeper! Towing Aurora Colorado5 stars

    1. This was delicious and so easy. I used a medley of fingerling potatoes, red, white, purple. It was nice to have that flavor variety. I used 1/2 tsp of thyme per the recipe, made sure to flip every 10 minutes, and added the parmesan after it was done. I will definitely be making again.5 stars

  2. These came out well but cooked in just twenty minutes! I think the Parmesan and parsley really bring them together.4 stars

  3. Finger licking fingerlings! Sorry for the bad joke but seriously my family is going to be happy with this on the dinner table, especially my 3 year old.

    5 stars

  4. I wanted to change it up for my lunch meals so, I prepped these with sauteed chicken breast. And, even though they are still potatoes, fingerling potatoes just “feel” different lol I followed this very easy recipe exactly (sans the Parm…I’m staying away from the dairy) and they came out perfectly! Even days later, they were still moist!5 stars

  5. OMG !!!!! I bet you could dip those potatoes in a egg wash and then bake using your dip would be AMAZING…Thanks for sharing.5 stars

  6. I’ve tried many roasted potato recipes, but this one is the absolute best! Perfectly crispy potatoes, every time. 5 stars!5 stars

  7. Very good. Went over well at our cookout. Followed your recipe except for parsley (didn’t have any).5 stars

    1. I’m so happy that you enjoyed the recipe, Rosemary! Thank you for sharing this kind review!

  8. I made this tonight as I was cooking a steak. They were delicious. Was a good way to use my fingerling potatoes the neighbour gave us. Will definitely make again. The Parmesan cheese and parsley just were the finishing touch.5 stars

  9. Delicious! This recipe is a keeper! Mine did not turn out dry as another person’s did. My family loved them! Thank you!5 stars

  10. Made these for the “family gathering” on grandma’s 95th birthday.
    Pot luck but everyone was given one dish to make. I got potatoes. At first I thought scalloped but my sister got meat-so we conspired. She tried the air fried pork loin with a raisin sauce. I did the potatoes and with a desset of mile high pie (lime this time).
    No potatoes left at all. Everyone was back for seconds. I used parmesian and a mix of oregano/thyme on half and the other half sprinkled with steak spices. (spicey and hot).
    Shared the recipe with at least 10 cousins. Great idea. I willl jave to search this site for more recipes.5 stars

  11. My garlic burned. I was skeptical up front but followed the directions as written. Burnt garlic is bitter plus it was a waste of my time chopping it up. Next time I will add the garlic later (perhaps last 5 minutes) and maybe lower the oven temp. My fingerling potatoes cooked in just 15 minutes so the garlic burned in less time than that.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Susan. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  12. If you do have any of these lovely potatoes left and need to freeze them they can be just sauteed with a fried egg on top! quick meal and saves wasting good food.

  13. These are amazing. I cooked them longer because my family liked them really crisp. Will definitely make them again.5 stars

  14. These are BOMB! I used one good-sized clove of garlic and it was perfect as to not completely erase the taste of those buttery fingerlings. Also if you have any leftovers (I had just a few), reheat in an air fryer and you will be very happy. Thank you Erin!5 stars