These fun and colorful roasted fingerling potatoes will impress friends and family but taste great any day of the week. And they’re so easy to make!
It’s no secret that I love roasted potatoes. The crispy, seasoned exteriors and soft, buttery insides are what potato dreams are made of.
Well, that and curly fries. Let’s be honest, I’ll never pass up a good french fry.
On Rachel Cooks, you’ll find lots of options for roasted potatoes. First we start with the basics of how to make crispy roasted potatoes. A lot of the basics covered in that post apply to roasting fingerlings too, but I’ll review them again here.
Next come the seasonings. If you’re ready to step it up a notch, try dill roasted potatoes (my husband says these taste like they’re soaked in butter and there isn’t a drop of butter on them!).
There are also garlic roasted potatoes with paprika. This is my go-to seasoning mixture when I’m dumping spices on and not measuring, but I took the time to measure and get the ratios just right to share the recipe with you guys.
And then of course the classic combination: Rosemary roasted potatoes. These make a great side dish with pretty much anything: fish, beef, chicken, you name it.
About these fingerling potatoes:
So why fingerling potatoes? Their fun, elongated shape makes them seem instantly classy. Is that just me? I think they look fancier than other potatoes. They’re a great option for any ol’ day, but they naturally impress guests if you’re hosting company. Especially if you get the variety with multiple colors. They’re so pretty!
How to make these your own:
So many ways to make these your own, but the best ways are to add spices! Below are some of my favorite combos; make sure to keep the oil, salt, and pepper the same as it is written in this recipe!
- 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
- 1 tablespoon minced fresh rosemary + 1/4 teaspoon garlic powder
- 2 tablespoons minced fresh dill + half of lemon, juiced, squeezed over after cooking
You could also try drizzling a sauce over these potatoes. Try these sauces:
- Easy Cheese Sauce
- Arugula Pesto
- Lemon Basil Vinaigrette
- Parmesan Peppercorn Dressing
- Healthy Ranch Dressing
- Chimichurri Sauce from Bon Appetit
Do fingerling potatoes need to be peeled?
No, and thank goodness for that! It would take forever. Just make sure to give them a good scrub.
How do you store fingerling potatoes, and how long will they keep?
Keep raw, dry potatoes in a cool, dry place (preferably away from sunlight) for 3-5 weeks. Cooked potatoes will keep for 3-4 days in an airtight container in the fridge.
Can you freeze potatoes?
Potatoes in general do not freeze well and will get very watery and soft after thawing, so it isn’t recommended.
Are sweet potatoes more your thing?
I have you covered with a couple great recipes:
- 1 ½ pounds fingerling potatoes, rinsed and sliced in ½ lengthwise
- 1 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- Preheat oven to 425ºF. Place potatoes onto large rimmed baking sheet. Sprinkle with oil and salt and pepper and mix well, coating potatoes evenly. Spread potatoes out, cut sides down, in a single layer.
- Place in preheated oven and bake for 30 minutes or until bottoms of potatoes are crispy and brown. Serve immediately.
- If potatoes seem to be sticking to the baking sheet after 30 minutes, they aren’t ready yet. Stick them back into the oven for 5 or more minutes and check them again.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves crispy potatoes and these do not disappoint!
Changes I would make: None are necessary, but have fun with sauces and seasonings!
Difficulty: So easy!