These incredibly easy roasted fingerling potatoes are a culinary delight, offering an irresistible combination of crisp, golden-brown edges and luxuriously creamy interiors. After achieving their perfect texture in the oven, we elevate them further by tossing them with mellow, roasted garlic and a vibrant blend of fresh herbs, including fragrant rosemary, bright parsley, earthy thyme, and zesty chives. The roasting process beautifully transforms the raw garlic, softening its pungent bite into a sweet, nuanced flavor that perfectly harmonizes with the fragrant herbs, creating a side dish that’s truly unforgettable.
Table of Contents
- Why You’ll Love This Recipe
- What are Fingerling Potatoes?
- How To Cut Fingerling Potatoes for Roasting
- The Essential Ingredients
- Optional Additions to Elevate Your Dish
- How To Make Perfectly Roasted Fingerling Potatoes
- Serving Suggestions: What Pairs Best?
- Leftovers & Storage Tips
- Recipe FAQs
- More Delicious Potato Recipes
- Garlic Herb Roasted Fingerling Potatoes Recipe Card
Why You’ll Love This Recipe
Roasted potatoes hold a special place in the hearts of home cooks and food enthusiasts alike. They are, without a doubt, one of the best side dishes you can serve, effortlessly complementing almost any main course. Regardless of the season or the occasion – be it a quick weeknight dinner, a festive holiday feast like Thanksgiving, or a casual Sunday roast – you simply cannot go wrong with the comforting embrace of perfectly roasted potatoes. For many, including myself, oven-roasted potatoes are the ultimate comfort food. The sheer joy of roasting an entire sheet pan of these glorious spuds and calling it a meal is a sentiment I know I share with many others, right?
This variation, featuring aromatic garlic and a medley of fresh herbs, is both incredibly easy and profoundly flavorful. My roasting journey often begins with a simple toss of potatoes in good olive oil, salt, and pepper – a classic for a reason. However, I adore introducing simple yet impactful additions to enhance their taste profile. Ingredients like bright citrus (as seen in our popular lemon rosemary roasted potatoes), deeply flavored garlic, and a bouquet of fresh herbs can transform a humble potato into something truly extraordinary. The beauty is you don’t need to use all these additions at once; sometimes, the simplest combinations yield the most spectacular results.
This particular recipe brings together the earthy sweetness of fingerling potatoes with the rich, mellow notes of roasted garlic and the aromatic freshness of garden herbs, all bound together by robust olive oil. It’s a symphony of textures and flavors that will have everyone asking for seconds. The ease of preparation combined with the impressive outcome makes this a must-try recipe for anyone looking to add a truly special side dish to their repertoire.
What are Fingerling Potatoes?
Fingerling potatoes are a distinctive potato variety, notable for their elongated, somewhat stubby shape, often resembling fingers – hence their name. They are significantly smaller and more slender than many common potato varieties like russets or even Yukon Golds. These charming miniature potatoes come in a beautiful array of colors, from vibrant purples and deep reds to golden yellows and speckled browns, often found in attractive bagged medleys at your local grocery store. For a wider selection of specific types, a visit to the farmers market will often reveal them sorted meticulously in bins by variety.
Common and beloved varieties of fingerling potatoes include the buttery Russian Banana, the strikingly colored Purple Peruvian, the uniquely shaped Rose Finn Apple, the delicate French Fingerling, and the nutty Swedish Peanut. Each offers a subtle difference in flavor and texture, inviting you to experiment and find your favorite.
A key characteristic of fingerling potatoes is their thin, delicate skin, which means there’s no need for tedious peeling before cooking. This thin skin also contributes to their relatively quick roasting time compared to larger, thicker-skinned potatoes. Furthermore, fingerlings are classified as “waxy” potatoes, meaning they have a lower starch content and higher moisture level than “floury” varieties like russets. This waxy quality allows them to hold their shape beautifully during cooking, resulting in a wonderfully firm yet creamy texture on the inside, rather than turning mealy or falling apart. Their inherent sweetness and earthy flavor are truly highlighted when roasted, making them an ideal choice for this recipe.
How To Cut Fingerling Potatoes for Roasting
When preparing any type of potato for roasting, the golden rule for success is ensuring that all pieces are roughly the same size and thickness. This uniformity is absolutely crucial for consistent cooking, guaranteeing that every single potato piece on your baking sheet achieves that perfect balance of crispy exterior and tender interior in the same amount of time.
Now, I know what you might be thinking: how is this even possible with fingerling potatoes, given their naturally varied shapes and sizes, even if they are generally small? It’s a valid concern, but there’s a simple trick that makes this foolproof.
The secret lies in cutting them lengthwise into uniform 1/4-inch thick slices. This approach creates pieces that, while still retaining their unique, elongated fingerling character, share a consistent thickness. This consistent thickness is the key to ensuring all your potatoes roast at the same rate, even if their overall length or original shape differs slightly. By maximizing the surface area exposed to the hot pan and oven air, this slicing technique also promotes maximum browning and crispiness. Imagine a perfectly flat surface for caramelization – that’s what you achieve with this method. It’s a small step that makes a monumental difference in the final texture and quality of your roasted potatoes.
To execute this, simply place a fingerling potato on a cutting board and slice it horizontally down the middle, end-to-end, aiming for that 1/4-inch thickness. Repeat with all potatoes. Any particularly tiny fingerlings can be left whole or halved lengthwise, as they will naturally cook faster. The goal is visual consistency in thickness, not necessarily identical shape, ensuring a harmonious roast.
The Essential Ingredients
This recipe prides itself on its simplicity, relying on a handful of fresh, high-quality ingredients to deliver maximum flavor:
- Fingerling potatoes: The star of our show! You can opt for a single variety of fingerling potatoes, or enjoy the visual and textural diversity of a colorful medley. Remember, the critical step is to slice them lengthwise to approximately 1/4-inch thick for even roasting. If fingerlings aren’t available, Yukon Golds are an excellent alternative, offering a similar creamy texture and rich flavor when roasted.
- Garlic: Fresh garlic cloves are indispensable here. The magic happens when you roast the cloves directly in their papery skins. This protects the garlic from burning and allows it to steam gently, transforming its sharp, pungent flavor into a wonderfully sweet, buttery, and mellow paste. You’ll simply squeeze out the softened cloves after roasting.
- Olive oil: A high-quality extra virgin olive oil is key for both roasting the potatoes and creating the herb-garlic dressing. It helps achieve that desirable crispy exterior on the potatoes and acts as a fantastic carrier for the roasted garlic and fresh herb flavors. We use it in two stages: first to coat the potatoes and garlic for roasting, and then a fresh pour to whisk with the mashed roasted garlic and herbs.
- Fresh Herbs: This is where the dish truly sings! A combination of finely chopped fresh herbs adds incredible aroma and bright, earthy notes. I highly recommend a mix of fresh parsley for its vibrant freshness, rosemary for its piney fragrance, thyme for its subtle woodiness, and chives for a delicate oniony kick. This recipe is also a fantastic opportunity to use up any leftover fresh herbs you might have lingering in your refrigerator from other culinary adventures.
- Salt & Pepper: Essential seasonings. Kosher salt is preferred for its flaky texture and clean taste, which evenly seasons the potatoes and the garlicky herb oil. Freshly ground black pepper adds a subtle warmth and aromatic finish. Don’t underestimate the power of proper seasoning – it brings all the flavors to life!
Optional Additions to Elevate Your Dish
- Parmesan cheese: For an extra layer of savory depth and a delightful umami kick, consider stirring in some finely grated Parmesan cheese after you’ve tossed the potatoes in the garlic-herb mixture. The residual heat will slightly melt the cheese, clinging to the potatoes for a cheesy, herbaceous finish.
- Red pepper flakes: If you appreciate a subtle warmth or a gentle kick of heat, a pinch of red pepper flakes can be added to the potatoes along with the salt and pepper before roasting, or sprinkled in with the herb mixture.
- Sour cream or Greek yogurt: While these potatoes are fantastic on their own, a dollop of cool sour cream or creamy Greek yogurt can serve as a wonderful dipping sauce, offering a tangy counterpoint to the rich, savory flavors of the potatoes. You could even stir in a few more chopped herbs into the dairy for an extra fresh touch.
How To Make Perfectly Roasted Fingerling Potatoes
Achieving perfectly roasted fingerling potatoes with crispy edges and creamy centers is surprisingly straightforward. Follow these simple steps for a foolproof side dish:
Step 1: Prepare Your Oven and Potatoes.
Preheat your oven to 400 degrees F (200 degrees C). This high temperature is crucial for encouraging the potatoes to brown and crisp up quickly. While the oven heats, wash your fingerling potatoes thoroughly under cold water, gently scrubbing away any dirt. Pat them completely dry with a clean kitchen towel – excess moisture can lead to steaming instead of roasting. Next, following our earlier advice, slice all your potatoes lengthwise into consistent 1/4-inch thick pieces. This meticulous cutting is what makes this fingerling potatoes recipe truly foolproof, ensuring even cooking.
Step 2: Season and Spread.
In a large mixing bowl, combine the sliced potatoes and the unpeeled garlic cloves. Drizzle generously with 2 tablespoons of olive oil, then season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss everything together thoroughly, ensuring every potato slice is lightly coated with oil and seasoning. Divide the seasoned potatoes and garlic evenly across two large baking sheets. It’s crucial not to overcrowd the pans; arrange the potato slices in a single layer, giving each piece enough space. This allows for proper air circulation and direct contact with the hot metal, which is essential for achieving those coveted crispy edges. Overcrowding will steam the potatoes instead of roasting them.
Step 3: Roast to Golden Perfection.
Place the baking sheets in the preheated oven. Roast the potatoes and garlic for 30-35 minutes. Halfway through the roasting time (around 15-20 minutes), use a spatula to flip the potatoes to ensure they brown evenly on both sides. Continue roasting for another 10-15 minutes, or until the potatoes are beautifully golden brown, wonderfully crispy on the outside, and tender when pierced with a fork. The roasted garlic cloves will also be incredibly soft and fragrant. Once cooked, transfer the roasted potatoes to a large serving bowl.
Step 4: Prepare the Garlic Herb Oil.
Carefully remove the roasted garlic cloves from their papery skins – they should squeeze out easily, like a soft paste. Transfer the soft, caramelized garlic to a small bowl. Using a fork, mash the roasted garlic until smooth. Add the remaining 2 tablespoons of olive oil and the 2 tablespoons of chopped fresh herbs (rosemary, thyme, parsley, chives) to the mashed garlic. Whisk everything together until well combined, creating a fragrant, vibrant herb-garlic oil.
Step 5: Combine and Serve.
Drizzle the aromatic garlic herb oil over the warm roasted potatoes in the large serving bowl. Toss them gently but thoroughly, ensuring every crispy potato piece is coated with the flavorful mixture. The warmth of the potatoes will help the herbs release their oils and meld beautifully with the garlic. Finally, just before serving, sprinkle the potatoes with a generous pinch of flaky sea salt. The large crystals of sea salt will add a delightful crunch and intensify the flavors. Serve immediately and watch them disappear!
Serving Suggestions: What Pairs Best?
One of the greatest attributes of these garlic herb roasted fingerling potatoes is their incredible versatility as a side dish. Their savory, aromatic profile makes them an exceptional companion to a vast array of main courses, enhancing any meal from a simple weeknight dinner to an elaborate holiday spread. The combination of fresh herbs and mellow roasted garlic means these potatoes effortlessly complement a wide range of proteins and flavors.
Here are some serving suggestions to inspire your next meal:
- Poultry: They are a dream pairing with classic roast chicken, a succulent grilled turkey breast, or a festive dry-rubbed turkey during the holidays.
- Red Meat: Serve them alongside a perfectly seared steak, a tender pork loin, juicy lamb chops, or a slow-roasted beef tenderloin. The robust flavors of the potatoes stand up beautifully to richer meats.
- Fish & Seafood: These potatoes also make a fantastic accompaniment to baked salmon, pan-seared cod, or grilled shrimp. Their herbaceous notes complement the delicate flavors of seafood without overpowering them.
- Vegetarian Mains: For a delicious vegetarian meal, pair them with a hearty lentil loaf, a robust mushroom Wellington, or a fresh, vibrant spring salad.
- Breakfast/Brunch: Don’t limit them to dinner! Leftover roasted potatoes can be chopped and added to a breakfast hash, served alongside scrambled eggs, or incorporated into a delicious frittata.
Consider adding a fresh green vegetable like steamed asparagus, blanched green beans, or a simple garden salad to complete your meal. A squeeze of fresh lemon over the finished dish can also add a bright, acidic lift that makes all the flavors pop!
Leftovers & Storage Tips
While it might be hard to imagine having any leftover roasted potatoes – they’re usually the first to disappear! – sometimes it does happen. The good news is that these flavorful spuds store and reheat surprisingly well. To keep them fresh, simply transfer any cooled leftover roasted fingerling potatoes to an airtight container and store them in the refrigerator for up to 3 days.
When it comes to reheating, the key is to revive their crispy texture. Avoid the microwave if possible, as it tends to make them soft and mushy. Instead, spread the leftover potatoes in a single layer on a baking sheet and reheat them in a preheated 350-degree F (175 degrees C) oven for about 10 minutes, or until thoroughly warmed through and slightly crisp again. For an extra touch of freshness, you can sprinkle them with a few more fresh herbs before serving.
Beyond simply reheating, I’m also a huge fan of repurposing cold roasted potatoes into new dishes. They are absolutely fantastic added to salads, especially those with hearty greens like kale. For a truly unique and satisfying meal, try this vibrant kale fingerling potato salad. You can also dice them up and add them to a breakfast hash with eggs, use them as a base for a quick frittata, or toss them into a grain bowl for added texture and flavor. Their robust flavor holds up beautifully to these creative transformations.
Recipe FAQs
If you slice the fingerling potatoes lengthwise to about 1/4-inch thick, they will typically take 40-50 minutes to bake in a 400-degree F (200 degrees C) oven. This duration ensures they become beautifully golden, crispy on the outside, and wonderfully tender and creamy on the inside.
No, there is absolutely no need to boil these fingerling potatoes before roasting them. By slicing the potatoes to a consistent 1/4-inch thickness, the outsides will crisp up perfectly while the interiors cook through to a tender, creamy consistency. Skipping the boiling step saves time and helps achieve a superior crispy texture.
Yes, it is always important to thoroughly wash your potatoes before cooking them, especially if you notice any visible dirt or soil. This is often more common with potatoes purchased from farmers’ markets. Simply place them in a colander and rinse them under cold running water, gently scrubbing with your hands or a vegetable brush if needed. After washing, pat them completely dry with a clean towel; excess moisture prevents browning.
I personally prefer to use an unlined baking sheet for roasting potatoes. This allows the potato slices to make direct contact with the hot metal surface of the pan, which is crucial for achieving optimal browning and developing that desirable crisp texture on the outside, while keeping the inside light and fluffy. If you choose to line the pan for easier cleanup, ensure it’s a heavy-duty foil or high-quality parchment paper to still allow for some direct heat transfer.
While garlic powder can offer a quick hit of garlic flavor, I strongly advise against substituting it for the fresh garlic cloves in this particular recipe. So much of the fantastic depth and mellow sweetness in this dish comes from the unique process of roasting the actual garlic cloves in their skins and then mashing them with fresh herbs. This technique transforms the garlic, giving it a flavor profile that powdered garlic simply cannot replicate. You would definitely be missing out on a key element of this recipe’s deliciousness.
Yes, while fingerling potatoes are ideal for their size and waxy texture, you can absolutely use other varieties. Small Yukon Gold potatoes or red potatoes, cut into similar 1/4-inch thick slices, would work wonderfully. Avoid starchy potatoes like Russets, as they tend to fall apart or become too mealy when roasted this way. The key remains uniform slicing for even cooking.
Achieving crispy roasted potatoes relies on a few critical factors:
- Even Cutting: As discussed, uniform 1/4-inch slices ensure consistent cooking.
- Dry Potatoes: Always pat potatoes completely dry before oiling and seasoning. Moisture creates steam, hindering crispness.
- Hot Oven: A high temperature (400°F / 200°C) is essential for browning and crisping.
- Single Layer: Do not overcrowd your baking sheets. Give each potato piece ample space to breathe and make direct contact with the hot pan. Use two sheets if necessary.
- Flipping: Turning the potatoes halfway through roasting ensures both sides get a chance to crisp up beautifully.
More Delicious Potato Recipes
If you’ve fallen in love with these roasted fingerling potatoes, be sure to explore more of our irresistible potato recipes:
- Smashed Roasted Potatoes
- Lemon Rosemary Roasted Fingerling Potatoes
- Roasted Red Potato Salad with Corn
- Roasted Asparagus Potato Salad
- Hearty Kale Fingerling Potato Salad
- Roasted Potatoes and Carrots
- Perfectly Roasted Yukon Gold Potatoes
- Crispy Smashed Sweet Potatoes
If you’re a devoted fan of roasting vegetables, don’t miss my comprehensive seasonal recipe guide for roasted vegetables, offering fresh ideas and inspiration all year long.
We hope you enjoy making and savoring this fantastic garlic herb roasted fingerling potatoes recipe. If you tried it and loved it, please do us a favor and leave a comment and a rating below. Your feedback truly helps us and other home cooks! Thanks for cooking with us!
Garlic Herb Roasted Fingerling Potatoes
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, offering a creamy, flavorful interior. A simple yet elegant addition to any meal.
By: Paige Adams
Print Recipe
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Slice the fingerling potatoes lengthwise, so they are about 1/4-inch thick. Wash and pat them dry completely.
- Toss the potatoes and garlic cloves with 2 tablespoons of olive oil, kosher salt, and black pepper in a large bowl. Spread them over 2 separate baking sheets, arranging the potatoes in a single layer to ensure even crisping.
- Roast the garlic and potatoes for 30-35 minutes. When they begin to brown on one side, flip them to the other side and continue roasting for another 10-15 minutes until golden brown on both sides and tender when pierced. Transfer the roasted potatoes to a large serving bowl.
- Carefully squeeze the soft roasted garlic cloves out of their skins into a small bowl. Mash the garlic with a fork until it forms a paste. Whisk in the remaining 2 tablespoons of olive oil and the chopped fresh herbs.
- Drizzle the aromatic garlic herb oil over the warm roasted potatoes. Toss them around gently to coat all the potato pieces evenly.
- Sprinkle the potatoes with flaky sea salt just before serving for an added crunch and burst of flavor. Serve immediately.
Notes
You do not need to line the sheet pan for best browning and crispiness.
Optional additions:
- Parmesan cheese: Stir in finely grated Parmesan after you toss the potatoes in the garlic-herb mixture for extra savory flavor.
- Red pepper flakes: For a touch of spice, season the potatoes with a pinch of red pepper flakes before roasting or with the herb oil.
- Sour cream or Greek yogurt: Offer as a creamy dipping sauce on the side.
You can store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 350-degree F (175 degrees C) oven for about 10 minutes to restore crispness.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info