I’m all about simple side dishes, and these fingerling potatoes are the ultimate easy side that goes with everything. Tossed in a little bit of oil and seasoning, these oven roasted fingerling potatoes take just 10 minutes of prep and 25 minutes to roast. I can’t get over how easy and delicious they are.
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I love roasted potatoes, so when I spotted some gorgeous colorful fingerling potatoes at the farmer’s market, I knew just what to do with them! Simple seasonings, oil, and fresh herbs for serving are all you need to make crispy fingerling potatoes right at home. They’re as good as the ones I get at fancy restaurants, too!
What’s in This Fingerling Potato Recipe?
- Fingerling Potatoes: These small, finger-shaped potatoes are waxy, so they hold up well to roasting and brown beautifully in the oven.
- Garlic: Smashed garlic cloves are less likely to burn in the oven and contribute a rich earthy and slightly sweet flavor.
- Italian Seasoning: Adds a classic herbal and Italian flavor to the potatoes.
- Chives: Add a pop of freshness and a light onion flavor.
Tips for Success
- Fresh minced garlic and herbs tend to burn, so avoid them or use them as a garnish after the potatoes come out of the oven.
- Take a few extra seconds to place all of the potatoes cut-side down to ensure they are evenly crisp.
- Don’t overcrowd the potatoes on the pan or they will steam rather than crisp up.
How to Store and Reheat
Store leftover fingerling potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a 350°F oven for 7-10 minutes.
Serving Suggestions
These classically tasty fingerling potatoes are a great recipe to have in your arsenal. They go with just about any protein, but I particularly love them with Tuscan chicken, restaurant steak, oven fried chicken, or crockpot smothered pork chops.
Fingerling Potatoes Recipe
Ingredients
- 1½ pounds fingerling potatoes washed and thoroughly dried
- 8 cloves garlic peeled
- 3 tablespoons olive oil
- ½ tablespoon Italian seasoning
- ½ teaspoon kosher salt plus more for serving
- Ground black pepper to taste
- 1 tablespoon sliced chives
- Lemon wedges optional, for garnish
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Slice the potatoes in half lengthwise and transfer to a large bowl. Smash the peeled garlic with the side of your knife and add to the bowl.1½ pounds fingerling potatoes, 8 cloves garlic
- Drizzle over the olive oil and toss. Sprinkle in the Italian seasoning, salt and pepper. Toss until the potatoes are evenly coated with the spices.3 tablespoons olive oil, ½ tablespoon Italian seasoning, ½ teaspoon kosher salt, Ground black pepper
- Arrange the potatoes cut side down on the sheet pan. Bake for 15 minutes, stir, and bake for another 10 minutes.
- Transfer to your serving plate and garnish with chives, flaky sea salt, and lemon wedges.1 tablespoon sliced chives, Lemon wedges
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Fingerling Potatoes Step by Step
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Slice 1½ pounds of fingerling potatoes in half lengthwise and transfer to a large bowl. Smash 8 cloves of peeled garlic with the side of your knife and add to the bowl.
Drizzle over 3 tablespoons of olive oil and toss. Sprinkle in ½ tablespoon of Italian seasoning, ½ teaspoon of salt salt, and black pepper to taste. Toss until the potatoes are evenly coated with the spices.
Arrange the potatoes cut side down on the sheet pan. Bake for 15 minutes, stir, and bake for another 10 minutes. Transfer to your serving plate and garnish with 1 tablespoon of sliced chives, flaky sea salt, and lemon wedges.
