Published May 22, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty Roasted Fingerling Potatoes Recipe uses pan-seared potatoes until golden brown and baked until fluffy and tender. I then toss them in butter, seasonings, and herbs for an unreliable, flavorful potato side dish.
I love the variety of potato side dishes, but I can get stuck in a rut by repeatedly making the same ones. If you’re the same way, try my Potatoes Anna or Scalloped Potatoes.
Fingerling Potatoes
Fingerling potatoes are finger-sized baby long potatoes. They are obviously named after their shape, as they do look like thumbs. There are many ways to prepare these, and I roasted them and finished them with butter and fresh herbs. Due to their size, they cook fairly quickly, making them a great weeknight side dish.
They are indigenous to the Peruvian Andes and can come in various colors. They have a nutty, buttery flavor with a mildly sweet and creamy finish. These potatoes are fantastic roasted, boiled, steamed, or grilled.
Ingredients and Substitutions
- Potatoes – I used a tri-color fingerling gold, red, and purple potato. You can use all of 1 or any combination of the three.
- Fat — Olive or avocado oil is best. You’ll also need some unsalted butter. I always use unsalted butter to control the sodium content.
- Herbs – I used fresh chives and a last-second addition of fresh dill. You can substitute 1 to 1 fresh for dry herbs.
- Seasoning – Only coarse salt and fresh cracked pepper were used.
- Garlic – This is optional, but I added some finely minced garlic to the potatoes.
How to Make Fingerling Potatoes
Slice the fingerling potatoes in half longways.
Add the oil to a large non-stick or cast-iron pan over high heat.
Once the oil begins to smoke lightly, add in the potatoes, season them with salt, and let them sit untouched for 90 seconds.
Move the potatoes around and let them sit for another 90 seconds. Then, do the process one more time.
Add in optional minced garlic.
Transfer the potatoes to the oven at 350° on a middle rack and cook for 14 to 15 minutes or until golden brown and tender.
Remove the potatoes from the oven and toss them with the butter, herbs, salt, and pepper until combined.
Serve the potatoes with any additional sliced or chopped herbs.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within an hour of making them.
How to Store: Cover and place in the refrigerator for up to 4 days. These do not freeze that well, so I advise against them.
How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed and crispy.
Chef Notes + Tips
- Other herbs that would work well are fresh or dry rosemary, thyme, chervil, or sage.
More Potato Recipes
Video
Roasted Fingerling Potatoes Recipe
Ingredients
- 3 pounds fingerling potatoes
- 3 tablespoons olive oil
- 4 finely minced garlic cloves
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh chives
- 1 tablespoon minced fresh dill
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 350°.
- Slice the fingerling potatoes in half longways.
- Add the oil to a large non-stick or cast-iron pan over high heat.
- Once the oil begins to smoke lightly, add in the potatoes, season them with salt, and let them sit untouched for 90 seconds.
- Move the potatoes around and let them sit for another 90 seconds. Then, do the process one more time. Add in optional minced garlic.
- Transfer the potatoes to the oven at 350° on a middle rack and cook for 14 to 15 minutes or until golden brown and tender.
- Remove the potatoes from the oven and toss them with the butter, herbs, salt, and pepper until combined.
- Serve the potatoes with any additional sliced or chopped herbs.
Absolutely the best technique when making this recipe! Love, love, love it!!