Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2024)

CrispyRoasted Fingerling Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always abig hitwith everyone!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (1)

Is there anything better than a crispy on the outside, fluffy on the inside, roasted potato? I don’t think so.

Roasting potatoes is pretty much the same whatever kind of potato you’re using, but I still wanted to share my handful of secrets to achieve that perfect roasted fingerling potato. It’s such a simple thing, but so delicious!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2)

Ingredients notes

  • Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
  • Butter: Feel free to use oil in place of the butter, if you prefer.
  • Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
  • Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.

How to make Roasted Fingerling Potatoes

1. First, clean your potatoes and slice them in half lengthwise. It’s important to do lengthwise here, because they will look better and also cook faster.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (3)

2. Add all of the seasoning to the bowl with the potatoes and stir well.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (4)
Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (5)

3. Melt the butter on a hot pan (just stick the pan in the oven as it heats up!).

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (6)

4. Add the seasoned potatoes and toss them in the hot butter to coat.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (7)

5. Place all of the potatoes in a single layer with the cut side facing down – this will help them to brown and crisp up nicely!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (8)

6. Roast the potatoes in the hot oven until golden and crispy.

You can finish them under the broiler for one minute if you want them to get crispy all around – but that’s entirely optional!

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I like to sprinkle on some fresh parsley for serving, but that’s entirely optional! Just make sure you serve them hot – that’s when they taste best!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (10)

Recipe tips

Parboil?

Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling.

Be careful with your seasoning.

I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven.

Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder.

Bake on an unlined sheet pan.

No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. If you must line the pan, aluminium foil is the only option I would recommend.

Use the right sheet pan.

You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier.

I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries.

Place the potatoes cut side down.

I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down.

You’re going to need some oil.

Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (11)

More easy potato dishes

  • Crispy Garlic Smashed Potatoes
  • Instant Pot Mashed Potatoes
  • The Best Instant Pot Potatoes
  • Boxty: Irish Potato Pancakes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (16)

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Crispy Roasted Fingerling Potatoes

CrispyRoasted Fingerling Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always abig hitwith everyone!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

5 from 51 votes

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Recipe details

Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

Servings 6 servings

Difficulty Easy

Ingredients

  • 2 pounds fingerling potatoes cleaned and cut in half lengthwise
  • 1 tablespoon oil optional for extra-crispness
  • 1 teaspoon dried garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • black pepper to taste
  • coarse sea salt cracked black pepper and chopped fresh parsley, to serve (optional)
  • 2 tablespoons butter

Instructions

  • Prep: Preheat the oven to 420°F (220°C). Place a dark-colored baking sheet in the oven to heat up.

  • Season the potatoes: Carefully toss the cut potatoes in a large bowl with oil (if using), garlic powder, paprika, Italian seasoning, salt and black pepper. Make sure all potatoes are evenly coated.

  • Add potatoes to baking sheet: Carefully remove the preheated baking sheet from the oven using oven gloves. Melt butter on pan, then carefully toss potatoes on the pan in butter. Spread out potatoes in a single layer with their cut side DOWN.

  • Bake: Bake the potatoes for around 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish under the broiler for 2-3 minutes to really crisp up the top as well.

  • Garnish: Sprinkle the hot potatoes with black pepper, sea salt flaked and fresh parsley, if you like. Serve immediately.

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Notes

Ingredients notes

  • Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
  • Butter: Feel free to use oil in place of the butter, if you prefer.
  • Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
  • Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.

Recipe tips

Parboil? Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling.

Be careful with your seasoning. I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven. Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder.

Bake on an unlined sheet pan. No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. And by “deal with” I definitely mean “outsource”.

Use the right sheet pan. You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier. I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries.

Place the potatoes cut side down. I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks (like my Roasted Red Potatoes with Feta and Mint), it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down.

You’re going to need some oil. Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 26gProtein: 3gSodium: 203mgFiber: 3gSugar: 1g

Nutrition is an estimate.

More recipe information

Course: Side Dish

Cuisine: American

Recipe first published on 03/27/2018. Update on 01/12/2021.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2024)

FAQs

Why aren't my oven roasted potatoes crispy? ›

If you over-crowded the pan so that there isn't enough space for the potatoes to rest on the pan without touching each other, it will prevent the water from evaporating and making the potatoes crispy. You can always try to broil the potatoes for 1-2 minutes to crisp them up at the end of baking if necessary.

How do you roast fingerling potatoes in Ina Garten? ›

Directions. Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.

Why do you soak potatoes before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

How do you keep crispy potatoes crispy? ›

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

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