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These Oven Roasted Fingerling Potatoes are made with just five simple ingredients and make the perfect weeknight side dish to complement chicken, beef, and fish. Perfectly tender on the inside and crispy on the outside, enjoy these delicious fingerling potatoes any day of the week in under 30 minutes.
Potatoes come in all shapes, sizes, and colors and are available at virtually every grocery store across the US!
An energy powerhouse and an excellent source of vitamins and minerals, it’s hard to deny the benefits and deliciousness of this super spud.
So today we’re roasting these adorably creepy little potatoes in a few of my favorite things,
- olive oil
- butter
- onion powder
- garlic powder
- salt
- and black pepper
Simple and super easy to prepare, roasted fingerling potatoes have tender, pillowy interiors and crispy, irresistible skins.
Almost like French fries…minus the frying part.
I love these potatoes just as they are, but feel free to go a little wild with a dash of paprika or cayenne, oregano, Italian seasoning, or (definitely) parmesan cheese.
What are Fingerling Potatoes?
At first glance, fingerling potatoes may seem pretty funny looking. Uniquely shaped, these naturally mini potatoes are long and narrow and look a bit like fingers!
Despite their awkward shape, fingerling potatoes are absolutely delicious. Low in starch with thin skin, they keep their shape after cooking making them a type of waxy potato.
Waxy vs. Starchy Potatoes: Which One to Use?
Fingerlings have a creamy flesh and mild taste with a somewhat buttery flavor.
Varieties of this awesome potato include Ruby crescent fingerlings, Russian banana fingerlings, long white fingerlings, and purple Peruvian fingerlings.
A perfect side dish, they can be baked, boiled, steamed, fried, or roasted!
Difference Between New Potatoes and Fingerling Potatoes
Fingerling and new potatoes often get confused.
New potatoes (also known as baby potatoes) are small, round, immature potatoes that are harvested before maturity (usually a Yukon gold potato or red potato). Like fingerling potatoes, new potatoes are a type of waxy potato – one that is high in moisture and low in starch with thin skin.
Unlike new potatoes, fingerlings are harvested at full maturity and are a specific variety of potato from the Andes.
The two, so similar to one another, are often used interchangeably.
How to Roast Fingerling Potatoes?
Preheat the oven to 425°F and line a large baking sheet with aluminum foil or parchment paper.
Wash and thoroughly dry your potatoes.
- Drying thoroughly is the only way to get crispy skin. Also, no, I do not recommend peeling fingerling potatoes…ever.
Slice each potato in half lengthwise and transfer to a large bowl. Combine the potatoes with the olive oil, melted butter, salt, garlic powder, and onion powder.
Arrange the potatoes in a single layer on your prepared baking sheet and bake for 20-25 minutes, or until golden brown, fork-tender, and crispy around the edges.
Season to taste and garnish with fresh herbs, if desired.
More Delicious Potato Recipes,
Instant Pot Mashed Sweet Potatoes Recipe
Traditional Sweet Potato Casserole Recipe (with Marshmallows)
The Best Mashed Potatoes Recipe (How to Make Mashed Potatoes)
Garlic Butter Boiled Potatoes Recipe (How to Boil Potatoes)
Garlic Roasted Potatoes Recipe
If you try making these Easy Roasted Fingerling Potatoes, please leave me a comment and let me know! I always love to hear your thoughts.
Easy Roasted Fingerling Potatoes Recipe
Ingredients
- 1.5 pounds fingerling potatoes, washed, dried, and cut in half lengthwise
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh chopped parsley, to garnish, optional
Instructions
- Preheat oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy clean-up.
- Wash and thoroughly dry your potatoes. Slice each potato in half lengthwise and transfer to a large bowl. Drizzle the potatoes with olive oil and melted butter and toss to coat with salt, garlic powder, and onion powder.
- Arrange the potatoes in a single layer on your prepared sheet pan and transfer to the oven. Bake for 20-25 minutes, or until golden brown, fork-tender and crispy around the edges.
- Garnish with chopped fresh parsley, chives, or another fresh herb, if desired.
Notes
- Store leftovers in the refrigerator for up to 4-5 days. Reheat in the microwave, or, for best results, in a preheated oven set to 400 degrees F for 10-15 minutes.
- To freeze these potatoes, simply transfer to a freezer-safe bag or container for up to 8-10 months. To reheat, tent with foil and bake at 400 degrees F for 15 minutes; remove the foil and continue to bake for an additional 5-10 minutes, or until crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Might I ask why use both olive oil and butter? Thanks!
That is a great question Vickie! The simplest answer is EVOO has a higher smoke point compared to butter. But, butter has a better flavor. The addition of EVOO to butter helps prevent the butter from burning when exposed to high heat, as with this roasting recipe.
You can easily skip the butter, but I personally love the flavor of butter on potatoes 🙂