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Fingerling potatoes are small, oblong spuds that pack a flavorful punch. You can easily make crispy, delicious roasted fingerling potatoes with just a few simple ingredients. Cut them in half, toss them with oil, garlic, and herbs, then roast them in the oven until golden brown.
These tasty potatoes make a great side dish for any meal. You can customize the seasonings to suit your taste. Try adding butter, parmesan cheese, or different spices to create your own perfect potato recipe.
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need for delicious roasted fingerling potatoes:
• 1.5 pounds fingerling potatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or rosemary
Can’t find fingerling potatoes? No problem! Try these substitutes:
• Baby potatoes
• Small red potatoes
• Yukon gold potatoes, cut into wedges
For the oil, you can swap olive oil with:
• Avocado oil
• Melted butter
• Duck fat (for extra flavor)
Fresh herbs work great too. Replace dried herbs with:
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
Feel free to add extra flavors:
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
Remember, you can always adjust the seasonings to suit your taste. Start with less and add more if needed.
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
Wash and dry your fingerling potatoes. Cut them in half lengthwise.
In a large bowl, mix melted butter, olive oil, minced garlic, salt, and pepper.
Add the potatoes to the bowl. Toss them until they’re evenly coated with the mixture.
Spread the potatoes on the baking sheet in a single layer. Make sure they’re not crowded.
Put the baking sheet in the oven. Roast for about 20-25 minutes.
Halfway through cooking, flip the potatoes. This helps them brown evenly.
They’re done when they’re golden brown and crispy on the outside. You should be able to easily pierce them with a fork.
Take the potatoes out of the oven. Let them cool for a few minutes.
Sprinkle some fresh herbs on top if you like. Rosemary or thyme work great.
Serve your roasted fingerling potatoes hot and enjoy!
Tips, Tricks & Storing
Preheat your baking sheet in the oven before adding potatoes. This helps create a crispy exterior right from the start.
Cut fingerling potatoes in half lengthwise for even cooking. No need to peel them – the skin adds flavor and texture.
Toss potatoes with oil and seasonings in a bowl before roasting. This ensures even coating and maximum flavor.
Try different seasoning combos. Garlic powder, paprika, and Italian herbs work great. Don’t forget salt and pepper!
Roast at 400°F (200°C) for best results. Use the convection setting if your oven has it.
Spread potatoes in a single layer on the baking sheet. Don’t overcrowd – this helps them get crispy.
Store leftover roasted fingerlings in an airtight container in the fridge. They’ll keep for 3-4 days.
Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make them soggy.
Freeze raw, cut fingerlings for up to 3 months. Spread them on a baking sheet to freeze, then transfer to a freezer bag.