Pin It These golden fingerling potatoes deliver perfect crispiness and tender centers through high-heat roasting. The halved potatoes develop a beautifully caramelized exterior while absorbing the aromatic blend of garlic, rosemary, thyme, and parsley. With just 10 minutes of active prep time, this versatile side pairs wonderfully with roasted meats, grilled fish, or stands alone as a satisfying vegetarian dish.
There was this dinner party last fall where I completely forgot about a side dish until twenty minutes before guests arrived. These potatoes saved me. Everyone kept asking what I did to make them taste so extraordinary, and the truth was almost embarrassing - just high heat and aggressive seasoning.
My grandmother used to say potatoes were the most honest food - they tell you exactly when they are done. These little fingerlings, with their creamy flesh and thin skins, have become my go-to for weeknight dinners when I want something that feels special but takes zero effort.
Ingredients
- Fingerling potatoes: Their naturally buttery texture and waxy flesh hold shape better than russets, plus that beautiful crescent shape looks stunning on the plate
- Olive oil: Three tablespoons might seem generous but this is what creates that restaurant quality golden crust we are after
- Fresh garlic: Minced raw garlic roasts into sweet mellow pockets of flavor, much better than garlic powder here
- Kosher salt: The coarse flakes cling to the potato surfaces better than table salt and provide even seasoning
- Fresh rosemary and thyme: Woody herbs stand up to high roasting temperatures without burning like delicate basil would
- Fresh parsley: Added at the end for a bright fresh contrast to the roasted savory flavors
Instructions
- Get your oven good and hot:
- Preheat to 425°F and line a baking sheet with parchment paper - this temperature is non negotiable for crispy skins
- Coat everything thoroughly:
- In a large bowl, toss halved potatoes with olive oil, garlic, salt, pepper, rosemary and thyme until every surface glistening
- Arrange for maximum crispiness:
- Spread the potatoes cut side down in a single layer - this is where the magic happens with that golden crust
- Roast until deeply golden:
- Cook for 25 to 30 minutes, flipping halfway through so both sides develop that gorgeous brown color
- Finish with fresh herbs:
- Sprinkle with chopped parsley right before serving to wake up all those roasted flavors with something bright
Pin It Last summer I made these for a friend who claimed to hate potato sides. She went back for thirds and now requests them every time she comes over. Sometimes the simplest dishes create the biggest converts.
Choosing Your Potatoes
Fingerlings have this perfect balance of creamy and waxy that holds up beautifully to roasting. I have tried Yukon Golds in a pinch and they work well, but something about those slender fingerling shapes feels more elegant on the plate.
Temperature Matters
After years of roasting vegetables at moderate temperatures, I learned that 425°F is the sweet spot. The exterior crisps while the interior becomes impossibly creamy. Anything lower and you will end up with steamed potatoes that never develop that restaurant quality crust.
Make Ahead Wisdom
These reheat surprisingly well, which makes them perfect for entertaining. I roast them in the afternoon and give them a quick 10 minute reheating at 425°F before serving. They come out tasting freshly made with that same satisfying crunch.
- Let leftovers cool completely before storing in the refrigerator
- Reheat at the original temperature rather than microwaving to preserve texture
- Finish reheated potatoes with a drizzle of fresh olive oil and more parsley
Pin It These potatoes have become my answer to every what should I make question. Simple enough for Tuesday, impressive enough for Saturday.
Recipe Q&A
- → Should I peel fingerling potatoes before roasting?
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No, keep the skins on fingerling potatoes. They become wonderfully crispy during roasting and add valuable texture and nutrients to your dish.
- → What temperature works best for crispy roasted potatoes?
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Roasting at 425°F (220°C) creates the crispiest exterior while ensuring the interior becomes tender and fluffy.
- → Can I prepare these potatoes ahead of time?
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Toss the potatoes with oil and seasonings up to 2 hours before roasting. Store them covered at room temperature until ready to cook.
- → What herbs work best with roasted fingerlings?
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Rosemary, thyme, and parsley create a classic flavor profile. You can also experiment with sage, oregano, or chives based on your preference.
- → How do I know when the potatoes are done?
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The potatoes are ready when they're golden brown with crispy edges and a fork slides easily through the center, about 25-30 minutes.
