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 occ
Rinse and dry the potatoes, do not peel. Cut the potatoes in half lengthwise. Transfer the potatoes to a large bowl. Add the melted butter, olive oil, garlic, salt, and 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 the parsley and parmesan and toss to coat. Serve hot.
Notes
Fingerling Potatoes: Use any color or a combination of colors of fingerling potatoes. Garlic: Feel free to omit the garlic if desired. Alternatively, use 2 teaspoons of garlic powder in place of the minced garlic. Butter: In place of the butter, use additional olive oil if needed. Storage: Allow the roasted potatoes to cool slightly. Then transfer them to an airtight container and store them in the refrigerator for up to 5 days. To reheat, place them on a baking sheet and bake at 400 degrees F for 10-15 minutes, or until warmed through, which will help to retain their texture and not become soggy after being heated.