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Image of fingerling potatoes in a white bowl. Chopped fresh parsley is sprinkled on top.
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5 from 1 vote

Roasted Fingerling Potatoes

These fun and colorful roasted fingerling potatoes are perfect for entertaining but taste great any day of the week. And they're so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds fingerling potatoes
  • 1 ½ tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 425ºF. It's important to preheat the oven so the potatoes brown evenly.
  • Rinse or scrub the potatoes (no need to peel them) and cut them in half lengthwise.
  • 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.
    1 ½ pounds fingerling potatoes, 1 ½ tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  • Place in preheated oven and bake for 30 minutes or until bottoms of potatoes are crispy and brown. If potatoes seem to be sticking to the baking sheet after 30 minutes, they aren’t ready yet. Roast them for 5 more minutes, and check them again.
  • Serve immediately.

Video

Notes

  • Seasoning: This recipe is very simply seasoned. Feel free to add your choice of seasonings to the potatoes.

Nutrition

Serving: 6ounces potatoes | Calories: 178kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 301mg | Potassium: 718mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 21mg | Iron: 1mg

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