Roasted Fingerling Potatoes

When it comes to root vegetables, there’s nothing like fingerling potatoes. These finger-like slender potatoes have a buttery texture that’s unlike any other spud around! Roast them up until they’re crispy on the outside and tender on the inside, and warm from the oven they’re an absolute delight. We love tossing them with a little minced garlic and parsley and roasting for a few more minutes, until your kitchen is bathed in a warm, garlicky fragrance.

What are fingerling potatoes?

Fingerling potatoes are long, slender potatoes with delicate skin and a mild, buttery flavor. Contrary to what you might think, they’re fully mature when harvested. Contrast that to new potatoes, which are baby versions of larger potatoes (also called “baby potatoes”). Fingerlings are one of our favorite varieties to roast because of their elegant shape and buttery texture. Our son Larson calls them “fingers” and we love hearing him ask, “Could I have some more fingers, please?”

How to make roasted fingerling potatoes: basic steps

The basic idea for roasted fingerling potatoes is simple: once you’ve made them once, you don’t even need a recipe! Here’s the basic outline of the process:

Halve the fingerling potatoes. Typically you’ll find this potato roasted in halves, which makes perfectly bite sized pieces. If desired you can leave very small potatoes whole. Toss with olive oil and kosher salt. Estimate 1 tablespoon olive oil for every 1 pound, and ½ teaspoon kosher salt per pound. Leave space on the baking sheet. We’ve found it’s best to bake only 1 ½ pounds on one sheet. This allows maximum airflow which makes the crispiest potatoes. Load them on the baking sheet and they steam instead. Roast for 30 to 35 minutes until golden brown. Start with them face down on the baking sheet, gets them the brownest. Add minced garlic and roast again for a few minutes. It’s optional, but this adds the best savory flavor! Side note: it makes your kitchen smell amazing.

Flavor variations

Fingerling potatoes are a variety of spud that taste good with just about anything: really just a bit of salt and pepper make magic. Once you’ve made them our basic way with olive oil and garlic, try out new flavorings for endless variations. Here are a few add-ins we enjoy:

Lemon: Slice 1 lemon into slices and roast them up right on the tray. It infuses incredible citrusy flavor. Parmesan cheese: Add grated or shredded Parmesan cheese halfway through the bake time. Rosemary: Rosemary pairs well with the earthy flavor of fingerlings, and is especially great in fall and winter. Add 1 tablespoon finely chopped rosemary in the beginning or end of the bake time.

Add a dipping sauce

With their finger-shaped size, fingerling potatoes are ideal for dipping! Here are a few ideas for stellar fry dips that take these spuds one step further:

Aioli: Aioli is a traditional French sauce that’s similar to mayonnaise, used for dipping fries or as a sandwich spread. Try this Aioli Recipe, or the cheater version Garlic Mayo. Pesto aioli: Even better, add basil for a Pesto Aioli or Basil Aioli. Honey mustard: This Honey Mustard adds sweet notes Ketchup: Or, go for gourmet Homemade Ketchup!

More potato recipes

There are so many ways to cook a potato…and we love all of them! Here are a few potato recipes to try:

Try Classic Roasted Potatoes, Hasselback Potatoes, Roasted Red Potatoes, or Roasted Mini Potatoes Opt for Steamed Potatoes or Perfect Boiled Potatoes Grab Garlic Mashed Potatoes, Best Mashed Potatoes, Horseradish Mashed Potatoes, or a bowl of Potato Salad Go for Loaded Potato Skins or Ultimate Baked French Fries