Easy Roasted Fingerling Potatoes Recipe

Roasted fingerling potatoes on a large baking sheet.

5 from 12 votes

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.

Prep Time5

Cook Time20

Total Time25

Servings: as a side

Calories: 166kcal

Chef: Jessica Randhawa

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

You may also cook your potatoes in a large cast-iron skillet (instead of the baking sheet) if preferred.

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.

To store leftover roasted fingerling 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.

Nutrition

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