This Roasted Fingerling Potato recipe is simple enough to make on a busy weeknight but looks fancy enough to be served at a big family gathering or holiday dinner! The blend of olive oil and Italian spices give these potatoes a perfectly seasoned, crispy crunch.
There’s nothing better than a perfectly roasted side dish of potatoes, and these fingerling potatoes are the best of the best! While you can use any small potato to make this dish, I find that fingerling potatoes always cook the best. Add just a bit of olive oil and some Italian spices and you will find that the outside of these roasted potatoes turns out perfectly crisp while the inside is soft and fluffy every time.
Roasted Fingerling Potatoes
If you want to save some fingerling potatoes for later, you can store them in an airtight container in the fridge for up to 5 days. These potatoes are typically best served fresh, but a good way to reheat your leftovers is to cook them in the air fryer for 5 minutes at 390°F. This will help to maintain the potatoes crispy texture!
I love to use these potatoes as a side dish to almost any meal! They are a great addition and always compliment my main course perfectly. I typically serve them with grilled chicken or steak, and a vegetable such as carrots or broccoli for a balanced and nutritious meal. You can even top them off with a little bit of parmesan cheese for a finished look!
- Fingerling Potatoes—Or you can use any small potatoes you have on hand. The smaller the better.
- Olive Oil—Avocado oil or any other high-heat oil will also work. This coating will help make the potatoes as crisp as possible.
- Italian Seasoning—A store bought blend or your own mixture of basil, oregano, rosemary, marjoram, and thyme.
- Black Pepper—Gives these roasted potatoes a bit of a bite.
- Garlic Salt—Because all the best dishes have a little garlic and salt!
- Thoroughly wash the fingerling potatoes and cut them in half.
- Toss the potatoes in the olive oil and season with Italian seasoning, black pepper, and garlic salt.
- Spread the potatoes evenly across the surface of a baking sheet and cook until they’re crisp.
- Serve warm and enjoy!
Frequently Asked Questions
No. Because these fingerling potatoes are so small, it’s not necessary to boil them before roasting. However, if you want to add even more crunch to your fingerling potatoes, you can boil them for 5-7 minutes and make sure to thoroughly dry them before popping them in the oven. Either way, these potatoes will be salty, savory, and crispy!
Any potatoes will work for this recipe, but I love to use fingerling potatoes because they are small and have a thin skin that does not need to be peeled! This makes it easy for the potatoes to cook all the way through and still get crispy on the outside.
There could be a few reasons why your potatoes aren’t getting crispy in the oven. The biggest reason is they are probably not cooking long enough at a high temperature. You may want to increase the temperature and keep an eye on them! If the oven is too hot, the potatoes will burn before they crisp, so make sure you don’t cook them higher than 425°F.
- You can play around with the way you season your potatoes to change the flavor and feel of the dish. Try adding some chili powder or red pepper flakes for a side with a spicy kick.
- If you have leftovers, you can cut these potatoes into smaller pieces and heat them up the next morning in a pan with chopped bell peppers and green onions. Serve them as a side of home fries with sausage and eggs.
- To add some more flavor and color to the dish, toss in some diced red onion or chopped carrots and roast them alongside the fingerling potatoes.
Expert Tips and Tricks
- There is no need to peel the fingerling potatoes before cooking them, the thin skin crisps up nicely and will add a great texture.
- While you are preparing the potatoes for the oven, make sure they are placed on the baking sheet with the cut side down. This will allow the potatoes to brown and crisp up evenly!
- You will know that your potatoes are finished cooking when the outside is nice and crispy while the inside is soft. You should be able to cut through them with little to no resistance.
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If you’ve tried this Roasted Fingerling Potatoes recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Roasted Fingerling Potatoes
- 24 ounce bag fingerling potatoes
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic salt
- Preheat the oven to 400°F.
- Wash the fingerling potatoes and slice them in half long ways (down the center from top to bottom so they stay long).
- Transfer the potatoes to a large mixing bowl and add the remaining ingredients. Use your hands or a large wooden spoon to fold the ingredients together until the potatoes are evenly coated in the seasonings.
- Spread the seasoned potatoes over a baking sheet and cook for 35-40 minutes, or until the potatoes begin to crisp.
- Serve and enjoy!
- These potatoes are best served fresh; however, you can reheat your leftovers in the air fryer for 5 minutes at 390°F. This will help them crisp up a little bit. If you do not want to reheat them in the air fryer, you can use a microwave, but they will not crisp back up.
- Other spices that go great on these potatoes include thyme, rosemary, and parsley.
- These potatoes are great served alongside grilled chicken or steak. They are also great topped with a little bit of parmesan cheese.
- Your potatoes are finished cooking when the outside is nice and crispy while the inside is soft. You should be able to cut through them with little to no resistance.
- Store your leftover potatoes in an airtight container in the fridge for up to 5 days.
I can't wait for you to try these roasted fingerling potatoes. They are savory, buttery potatoes pair well with almost any entrée and are sure to be the star of your next weeknight dinner, potluck, or dinner party.