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This Roasted Fingerling Potatoes recipe is the fast, flavorful side dish you need! Seasoned with garlic and parmesan, and roasted until crispy, these roasted fingerling potatoes are perfect for weeknight dinners or special occasions!
Looking for more variations on roasted potatoes? Check out my recipes for Roasted Red Potatoes, Smashed Potatoes, Roasted Potatoes and Carrots, and Crispy Oven Fries.
My Favorite Fingerling Potato Recipe
Fingerling potatoes, are not only stunning in terms of color, they are one of the very best potatoes to roast. With their waxy skin and creamy interior, the fingerling potatoes becomes buttery and tender on the inside and crispy and slightly caramelized on the outside.
My recipe for roasted fingerling potatoes, takes roasted potatoes up a notch by seasoning them with garlic, butter, and parmesan cheese. It is an easy recipe that delivers impressive results and potatoes that are rich, buttery, and hard to beat.
How to Make the Best Roasted Fingerling Potatoes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Season the Potatoes
Using a mixture of olive oil and butter will help the potatoes become crispy while giving them a rich, buttery flavor. I also recommend adding salt, pepper, and a generous amount of minced garlic to infuse them with savory flavor.
Roast Fingerling Potatoes
It is best to place the seasoned fingerling potatoes cut-side down to let the surface area caramelize. Flip the potatoes halfway through baking for even roasting.
Finish with Parmesan & Parsley
Finishing the roasted potatoes with grated parmesan cheese adds a rich, nutty flavor to the dish, while minced parsley brightens it all up. Keep in mind both are optional.
Recipe Modifications
- Dairy-Free Option: Use additional olive oil in place of the melted butter and omit the parmesan cheese. I don't recommend using nondairy butter as it can burn quickly and is overly salty.
- Swap Fresh Garlic for Garlic Powder: Fresh minced garlic will add a robust amount of garlic flavor. For a less intense flavor, swap the minced garlic for garlic powder.
- Change the Flavoring: Add minced rosemary to the potatoes before roasting for rosemary-flavored potatoes. Or instead of flavoring the roasted potatoes with minced garlic, parsley, and parmesan, season the potatoes with Taco Seasoning, Copycat Lipton Dried Onion Soup Mix, or Homemade Ranch Seasoning.
- Swap out the Salt: Instead of using kosher salt to enhance the flavor of the potatoes, use seasoned salt or Adobo seasoning, for an additional layer of flavor.
- Try Another Fresh Herb: Instead of adding parsley to the roasted potatoes, add minced dill or chives.
Serving Suggestions
These Roasted Fingerling Potatoes make the ultimate side dish to nearly endless entrees, like Baked Chicken Parmesan, Instant Pot Pork Chops, London Broil, or Baked Salmon. I even love to top my salads with these roasted potatoes for a delicious gluten-free swap for croutons.
Storage and Reheating Instructions
- Store: Allow the roasted fingerling potatoes to cool slightly. Then transfer them to an airtight container and store them in the refrigerator for up to 5 days.
- Reheat: Place the potatoes on a baking sheet and bake at 400 degrees F for 10-15 minutes, or until warmed through. Baking, not microwaving the potatoes will help to retain the potatoes' texture.
More Delicious Potato Recipes
- Loaded Potato Skins
- Air Fryer Baked Potato
- Irish Nachos
- Potatoes and Green Beans with Ham
- Potatoes O'Brien
- Old-Fashioned Potato Salad
If you tried this recipe for Roasted Fingerling Potatoes, I would love for you to leave a review and comment below.
Roasted Fingerling Potatoes
Ingredients
- 1½ pounds fingerling potatoes, any color
- 1 tablespoon unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 3 cloves minced garlic, about 1 tablespoon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons freshly grated parmesan
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400℉/205℃.
- Rinse and dry 1½ pounds fingerling potatoes, do not peel. Cut the potatoes in half lengthwise. Transfer the potatoes to a large bowl. Add the 1 tablespoon unsalted butter (melted), 2 tablespoons extra virgin olive oil, 3 cloves minced garlic (minced), 1 teaspoon kosher salt, and ½ teaspoon black pepper. With your fingers (easiest) or a large spoon, toss to combine.
- Spread the potatoes out between two large sheet pans, cut side down, leaving space around the potatoes.
- Bake until the potatoes for 20 minutes. Remove from the oven, flip the potatoes, be sure to spread them back out into an even layer. Then return to the oven and continue to roast for 10-20 minutes or until the potatoes are browned crisp and tender enough to easily pierce with a fork, timing will depend upon the size of the potatoes.
- Remove the potatoes from the oven. Sprinkle with 2 tablespoons freshly grated parmesan and 2 tablespoons minced fresh parsley and toss to coat. Serve hot.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious!! Will be making as a side for as many dishes as I can!
Wonderful! They are a staple here as well!
The garlic and parmesan on these were a great addition. I will make them again.
Awesome! I love hearing you enjoyed enough to enjoy again!
These roasted potatoes were super easy and turned out so crispy!
So happy to hear you enjoyed, Debbie! Thanks for sharing!
I made these potatoes with roast chicken for Sunday dinner. The kids loved them and so did the adults!
I am thrilled to hear your family enjoyed, Karen! Thank you so taking the time to leave a review.
I've found my new favorite way to make potatoes. These fingerling potatoes were so crisp on the outside and the kids are were wishing I had made more.
That is always a great sign when the kids want more! Thanks so much for taking the time to comment and review. It is appreciated.
We eat these at a local restaurant and decided to make yours. These are SO much better than the restaurant! I love the garlic, parmesan cheese, and parsley in this recipe. We didn't have any left - yum!
I am thrilled to hear you enjoyed, Suzanne! Thanks for sharing.