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Fingerling Potatoes roasted until crispy on the outside and creamy inside are the easiest side dish to love, with just a handful of pantry staples. I make a big tray on busy weeknights and they go with absolutely everything we put on the table. If you love an easy potato side, you will want these right next to our roasted garlic mashed potatoes.
Tender little fingerlings are tossed with olive oil, salt, pepper, and fresh rosemary, then roasted until golden and crisp at the edges.
Fingerling Potatoes Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 178kcal
- 🌶️ Flavor Profile: Crispy edges, creamy centers, herby and savory
- ✋ Difficulty: Easy, on par with our smashed potatoes
Quick Answer
Halve fingerling potatoes lengthwise and add them to a bowl with olive oil, salt, pepper, and chopped fresh rosemary. Toss until evenly coated, then spread them cut side down on a baking sheet in a single layer. Roast at 425 degrees for about 25 to 30 minutes, until the cut sides are golden and crisp and the centers are fork tender. Serve hot.
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Why This Recipe Works
Click to see the technique science
- Fingerlings have the best texture. These small, waxy potatoes roast up creamy inside with crisp edges, no peeling or fancy prep required.
- Cut side down means crispy edges. Placing the halved potatoes flat on the pan gives them maximum contact for that golden, caramelized crust.
- A hot oven does the work. Roasting at a high temperature crisps the outsides quickly while the insides turn soft and creamy.
- Rosemary adds savory depth. Fresh rosemary roasts right alongside the potatoes, infusing them with warm, woodsy flavor.
- Just five simple ingredients. Potatoes, oil, salt, pepper, and rosemary are all you need for a side that tastes anything but basic.
- Goes with everything. These fingerling potatoes pair with chicken, steak, fish, or eggs, making them a true any night side.
Why You’ll Love This Recipe
- They use a handful of pantry staples and need almost no hands on time.
- Crispy edges and creamy centers make them a side everyone fights over.
- They pair with just about any main, just like our garlic mashed potatoes.
Key Ingredients
Here is what makes these roasted fingerling potatoes so crispy and flavorful. See the recipe card below for the exact amounts.
- Fingerling potatoes: These small, waxy, finger shaped potatoes roast up creamy with crisp edges and need no peeling.
- Olive oil: It helps the potatoes crisp and brown and carries the flavor of the herbs.
- Fresh rosemary: Roasted with the potatoes, it adds a warm, woodsy, savory aroma.
- Salt and pepper: Simple seasonings that let the potatoes shine. Use kosher salt for even seasoning.
- Optional garlic: A few smashed cloves or a sprinkle of garlic powder is a delicious addition.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make these fingerling potatoes your own.
- Add minced garlic or garlic powder for garlic rosemary fingerling potatoes.
- Sprinkle with grated parmesan in the last 5 minutes for a cheesy, crispy crust.
- Toss with other fresh herbs like thyme or use them in place of the potatoes in our smashed potatoes.
- Add a pinch of red pepper flakes or smoked paprika for a little heat and color.
How to Make Fingerling Potatoes
- Halve the fingerling potatoes lengthwise and add them to a large bowl with the olive oil, salt, pepper, and chopped rosemary.
- Toss until the potatoes are evenly coated in the oil and seasonings.
- Spread the potatoes cut side down in a single layer on a baking sheet, then roast at 425 degrees for 25 to 30 minutes until golden and fork tender.
Recipe Tips & Tricks
- Cut potatoes the same size so they roast evenly and finish at the same time.
- Place them cut side down for the crispiest, most golden edges.
- Do not crowd the pan. Give the potatoes space in a single layer so they roast instead of steam.
- Use a hot oven. 425 degrees is the sweet spot for crispy outsides and creamy centers.
- Dry the potatoes well after washing so the oil and seasonings stick and they crisp up.
- Add garlic for extra flavor, the same trick we love in our roasted garlic mashed potatoes.
Serving Ideas and Suggestions
Roasted fingerling potatoes are the ultimate go with anything side. Serve them hot alongside roast chicken, steak, pork, or baked fish for an easy, satisfying dinner.
They are also a great brunch potato next to eggs and bacon, or part of a bigger potato spread with our loaded potato skins and malt vinegar smashed potatoes.
Finish them with a sprinkle of flaky salt, grated parmesan, or a squeeze of lemon. Leftovers reheat beautifully in the oven or air fryer to crisp them right back up.
Fingerling Potatoes FAQs
No, there is no need to peel fingerling potatoes. Their thin, tender skins crisp up beautifully in the oven and hold the creamy centers together. Just scrub them clean and halve them before roasting.
Roast fingerling potatoes at 425 degrees Fahrenheit. This high heat crisps and browns the cut sides while the insides turn soft and creamy. Roast for about 25 to 30 minutes, flipping once if you like.
For the crispiest fingerling potatoes, halve them, dry them well, toss with enough oil, and place them cut side down in a single layer on a hot baking sheet. Avoid crowding the pan so they roast instead of steam.
Store leftover roasted fingerling potatoes in an airtight container in the fridge for up to 4 days. Reheat them in a 400 degree oven or an air fryer for a few minutes to crisp them back up rather than the microwave.
You can halve and season the potatoes a few hours ahead and keep them covered in the fridge, then roast just before serving. Roasted potatoes are best fresh and hot, but they reheat well in the oven.
Fingerling potatoes go with almost any main. They are wonderful with roast chicken, steak, pork chops, salmon, or eggs at brunch. Their crispy, herby flavor complements both simple and fancy meals.
Looking for more easy potato sides? Try our malt vinegar smashed potatoes next, then come back and tell us how your fingerling potatoes turned out.
Fingerling Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes whatever color you prefer
- 1 1/2 tablespoons olive oil
- 1 teaspoon fresh rosemary minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F degrees.
- Wash the potatoes, making sure to get any dirt off. Slice the bigger ones in half, and leave the tiny ones whole.1 1/2 pounds fingerling potatoes
- Place them in a medium-sized bowl, add the remaining ingredients, and toss to coat.1 1/2 tablespoons olive oil, 1 teaspoon fresh rosemary, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
- Lay out in a single layer on a sheet tray. Bake for 30 minutes, turning potatoes halfway through. Serve immediately.
Notes
- Uniform Size: Cut the potatoes into similar sizes to ensure even cooking.
- Preheat the Oven: Make sure your oven is fully preheated to 425°F before roasting for the best results.
- Single Layer: Spread the potatoes in a single layer on the baking sheet to allow for even roasting.
- Turn Halfway: Turn the potatoes halfway through the cooking time for even browning.
- Use Fresh Herbs: Fresh rosemary gives the best flavor, but if you use dried, remember to use less.
- Season Generously: Don’t skimp on the salt and pepper; they help bring out the flavors of the potatoes and rosemary.
Nutrition
Love This Recipe?
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Loved cooking these in the skillet in the oven. So easy, and they turned out nice and crispy outside, tender inside!
Amazing potatoes! I tried this recipe two times. I served them with salmon with Mediterranean spices. The best combination! <3
Thanks for sharing,
Emma