Fingerling Potatoes

These easy Fingerling Potatoes are halved, tossed with olive oil, salt, pepper, and rosemary, then roasted until crispy outside and creamy inside.

Course Side Dish

Cuisine American

Keyword fingerling potatoes

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 178kcal

Author Jason Decker

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