An easy side dish with less than 10 ingredients, these garlic herb roasted fingerling potatoes turn out perfectly crispy and golden brown at the edges.
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?
Of course, roasted potatoes make the best side dish, so most of the time I cook them to share. No matter the season or occasion, whether it’s a weeknight dinner or Thanksgiving, you can’t go wrong with potatoes.
I always start with just tossing potatoes in olive oil, salt and pepper, but I do like some simple additions including citrus, garlic and herbs. And not necessarily using them all at once!
These garlic herb roasted fingerling potatoes are so good with their crisp golden brown edges and creamy centers. Never one to shy away from garlic, roasting the cloves mellows their flavor, so they balance with the mix of fresh herbs including rosemary, parsley, thyme and chives.
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).
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 for these roasted fingerling potatoes:
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.
I know it’s hard to believe that you could ever end up with leftover roasted potatoes, but sometimes it happens. You can rewarm them on a sheet pan 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.
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An easy side dish with less than 10 ingredients, these garlic herb roasted fingerling potatoes turn out perfectly crispy and golden brown at the edges.
Reheat leftover potatoes on a sheet pan in a 350-degree oven for 10 minutes.
Keywords: roasted fingerling potatoes, herb roasted potatoes, oven roasted potatoes
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