Easy Roasted Fingerling Potatoes Recipe
Made with just five simple ingredients, enjoy these delicious tender-crisp fingerling potatoes with chicken, beef, fish, or pork. Vegetarian and gluten-free.
Servings: 6 as a side
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.
You may also cook your potatoes in a large cast-iron skillet (instead of the baking sheet) if preferred.
To store leftover roasted fingerling potatoes:
You may also use this recipe with baby potatoes. Simply replace the fingerling potatoes with 1.5 pounds of halved (red, yellow, or purple) baby potatoes.
- 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.
Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 429mg | Potassium: 484mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg