Perfectly Crispy Roasted Fingerling Potatoes

These golden, crispy fingerling potatoes are pure comfort food magic that your whole family will absolutely love! They’re incredibly simple to make and deliver that perfect crispy-outside, fluffy-inside texture we all crave.

Recipe Details

Timing & Servings: Active Time: 5 minutes, Additional Time: 20 minutes, Total Time: 25 minutes, Serves: 4 people, Yield: 4 cups.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 220 Calories, 11g Fat, 28g Carbs, 4g Protein.

Ingredients You’ll Need

Fingerling potatoes: You’ll need 1 ½ pounds, halved lengthwise. These little beauties have such a creamy texture and they get wonderfully crispy on the outside!

Garlic: 5 cloves, crushed. Don’t worry about mincing them perfectly – just give them a good crush with the flat side of your knife.

Extra-virgin olive oil: 3 tablespoons will give you that gorgeous golden color and help everything get nice and crispy.

Salt and pepper: ½ teaspoon salt and ¼ teaspoon ground pepper. Simple seasonings that let the potato flavor really shine through!

Fresh rosemary: 2 teaspoons chopped, and this one’s totally optional. But if you have some on hand, it adds such a lovely aromatic touch!

How to Make Roasted Fingerling Potatoes

Step 1: Place a rimmed baking sheet on the middle oven rack. Preheat your oven to 450°F. This hot baking sheet trick is the secret to getting those potatoes super crispy!

Step 2: Toss the halved potatoes, crushed garlic, olive oil, salt, and pepper together in a large bowl. Make sure everything gets coated evenly – your hands work great for this!

Step 3: Carefully spread the potato mixture on the hot baking sheet. Roast for about 20 minutes, stirring them halfway through. You’ll know they’re done when they’re tender inside and golden brown outside.

Step 4: Sprinkle with fresh rosemary if you’re using it. Serve these beauties immediately while they’re still hot and crispy!

Easy and Quick Roasted Fingerling Potatoes Version

Want to make this even simpler? You can skip the fresh rosemary and just use dried herbs you have on hand! Try ½ teaspoon of dried thyme or oregano mixed right in with the oil and seasonings. You can also use pre-minced garlic from a jar – about 1 tablespoon works perfectly!

Serving Ideas

These crispy potatoes make an amazing side dish for just about anything! They’re perfect alongside grilled chicken, roasted vegetables, or a simple green salad for a complete meal. I love serving them with some crusty bread and a dollop of herb butter too.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, pop them back in a 400°F oven for about 5-8 minutes to get them crispy again. The microwave works too, but they won’t be quite as crispy.

Substitutions

No fingerling potatoes? No problem! You can use baby potatoes or even regular potatoes cut into chunks. Don’t have fresh rosemary? Dried works great too – just use about half the amount. You can swap the olive oil for avocado oil if that’s what you have on hand.

Pro Tips

• Hot pan secret: That preheated baking sheet is what makes these potatoes extra crispy – don’t skip this step!
• Don’t overcrowd: Give your potatoes some breathing room on the pan so they roast instead of steam.
• Cut evenly: Try to make your potato halves about the same size so they cook evenly.
• Garlic tip: Leave the garlic pieces a bit chunky – they’ll get sweet and caramelized in the oven.

FAQs

Can I make these ahead of time?

You bet! You can prep the seasoned potatoes a few hours ahead and keep them covered in the fridge. Just roast them when you’re ready to serve. They’re definitely best served fresh and hot though!

What if my potatoes aren’t getting crispy enough?

Sure thing! Try bumping up the oven temperature to 475°F for the last 5-10 minutes of cooking. Also make sure your baking sheet was really hot when you added the potatoes – that’s the key to crispy exteriors!

Can I use different types of potatoes?

Absolutely! While fingerlings are perfect for this recipe, you can use baby potatoes, small red potatoes, or even Yukon golds cut into chunks. Just keep the pieces roughly the same size for even cooking.

I hope you love these crispy roasted potatoes as much as my family does! They’re such a simple way to turn ordinary potatoes into something really special. Let me know how yours turn out – I’d love to hear about any fun variations you try!