Garlic Herb Roasted Fingerling Potatoes
on Oct 21, 2021, Updated Nov 09, 2023
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These easy roasted fingerling potatoes are wonderful with their crisp golden brown edges and creamy insides. After they finish roasting in the oven, I toss the potatoes with roasted garlic and a mix of fresh herbs including rosemary, parsley, thyme and chives. Roasting garlic cloves mellows their flavor to balance with the herbs.
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Why You’ll Love This Recipe
We can all agree that roasted potatoes are one of the best side dishes. No matter the season or occasion, whether it’s a weeknight dinner or Thanksgiving, you can’t go wrong with potatoes. Oven roasted potatoes are my comfort food. I know I’m not the only one who will roast an entire sheet pan of spuds and call it a meal, right?
It’s easy to do this variation with garlic and herbs. I always start with just tossing potatoes in olive oil, salt and pepper, but I do like some simple additions for taste including citrus (such as these lemon rosemary roasted potatoes), garlic and herbs. And not necessarily using them all at once!
What are Fingerling Potatoes?
Much smaller than other potato varieties, fingerling potatoes are short and stubby. They come in lots of different colors and varieties. At the grocery you often find them in bagged medleys. At the farmers market, they tend to be sorted in bins by type.
Common varieties of fingerling potatoes include Russian Banana, Purple Peruvian, Rose Finn Apple, French Fingerling and Swedish Peanut.
These miniature potatoes have thin skins, so they roast pretty quickly (for potatoes). They are waxy potatoes and have a low starch content unlike russets.
How To Cut Fingerling Potatoes
When you roast potatoes, it’s important that they are all about the same size. This is so they cook in a similar amount of time.
I know what you’re thinking. How is this possible when fingerling potatoes are small in general, but they are still different shapes and sizes?
The trick is to cut them lengthwise about 1/4-inch thick. Having this consistent thickness is key to the potatoes all roasting at the same rate even though they may be odd shapes.
This is what you need:
- Fingerling potatoes: You can use the same type of fingerling potatoes or a mix of varieties. Just make sure to cut them lengthwise, so they’re all 1/4-inch thick. Yukon Golds are another option.
- Garlic: When you roast the garlic, leave the cloves in their papery skins.
- Olive oil: I toss the garlic and potatoes in extra virgin olive oil for roasting. Then I whisk the roasted garlic and herbs into additional olive oil.
- Herbs: Try a combination of chopped herbs like fresh parsley, rosemary, thyme and chives. It’s a great way to use up leftover herbs in your kitchen from another recipe.
- Salt & pepper: The potatoes and garlicky herby oil are seasoned with salt and pepper.
- Parmesan cheese: You can stir in some finely grated parmesan after you toss the potatoes in the garlic-herb mixture.
- Red pepper flakes: You can season the potatoes with a pinch for some heat.
- Sour cream or Greek yogurt can be used for a dipping sauce if you want.
How To Make Roasted Fingerling Potatoes
Preheat the oven to 400 degrees F.
1. Cut the potatoes lengthwise into 1/4-inch thick slices. That’s what makes this fingerling potatoes recipe foolproof.
2. Toss the potatoes and garlic cloves with oil, salt and pepper and spread across 2 baking sheets.
3. Roast the potatoes and garlic until the potatoes are golden brown on both sides and tender in the middle, flipping halfway through roasting. Transfer the potatoes to a big bowl.
4. Squeeze the garlic cloves out of their skins into a small bowl. Whisk the garlic with the oil and fresh herbs.
5. Drizzle the potatoes with garlic herb oil and toss them around.
6. Sprinkle the potatoes with flaky sea salt before serving.
One of the greatest things about roasted potatoes is how versatile they are as a side dish. With a mix of chopped herbs and garlic, you can pair these potatoes with chicken, dry rubbed turkey or pretty much any protein.
Leftovers & Storage
I know it’s hard to believe that you could ever end up with leftover roasted potatoes, but sometimes it happens. You can store them in an airtight container in the refrigerator up to 3 days. Then reheat them on a baking sheet in a 350-degree oven for 10 minutes.
I also am a big fan of adding leftover cold roasted potatoes to salads especially with hearty greens like kale. (Try this kale fingerling potato salad.)
If you slice the potatoes lengthwise, about 1/4-inch thick, they will take 40-50 minutes to bake in a 400-degree F oven and turn out golden and crispy.
No. By slicing these potatoes, the outsides will turn out crisp and the insides will be cooked through. There’s no need to boil before roasting.
Always make sure to wash potatoes if you see dirt on them. This is more common with ones you buy at the farmers market. Put them in a colander and rinse them with cold water in the sink. Then pat them dry with a towel before prepping them for your recipe.
I prefer an unlined pan because the potatoes can make direct contact with the hot metal, which helps them brown and get that crisp texture on the outside and lightness on the inside.
I don’t recommend doing this. So much of the fantastic flavor comes from roasting the actual cloves and combining them with fresh herbs. You will be missing out.
More Potato Recipes
Let me know if you tried this fingerling potatoes recipe. Please leave a comment and rating below. Thanks!
Garlic Herb Roasted Fingerling Potatoes
- 2 pounds fingerling potatoes
- 4 garlic cloves in their skins
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh herbs rosemary, thyme, parsley, chives
- Flaky sea salt for serving
- Preheat the oven to 400 degrees F.
- Slice the fingerling potatoes lengthwise, so they are about 1/4-inch thick.
- Toss the potatoes and garlic with 2 tablespoons olive oil, salt and pepper. Spread them over 2 sheet pans, arranging the potatoes in a single layer.
- Roast the garlic and potatoes for 30-35 minutes. When they are browning on one side, flip them to the other side and continue roasting for 10-15 minutes until golden brown on both sides. Transfer the potatoes to a large bowl.
- Squeeze out the garlic cloves into a small bowl. Mash the garlic with a fork and whisk with 2 tablespoons olive oil and fresh herbs.
- Drizzle the potatoes with the oil and toss them around.
- Sprinkle the potatoes with flaky sea salt before serving.
- Parmesan cheese: Stir in finely grated parmesan after you toss the potatoes in the garlic-herb mixture.
- Red pepper flakes: To add some spice, season the potatoes with a pinch of red pepper flakes
- Sour cream or Greek yogurt can be used for a dipping sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.