Roasted Fingerling Potatoes

Roasted Fingerling Potatoes are golden and crispy on the outside, soft and fluffy inside, and coated in buttery Parmesan seasoning. There’s no peeling required, just slice the potatoes in half, season them, and roast them cut side down at 425°F.

Ready in about 40 minutes, this easy fingerling potatoes recipe is simple enough for a weeknight but special enough for holidays and entertaining. Serve them with chicken, steak, pork, seafood, or just about anything else you’re making for dinner.

What Are Fingerling Potatoes?

Fingerling potatoes are small, narrow potatoes named for their finger-like shape. They come in yellow, red, pink, and purple varieties and have thin skins with a creamy, buttery interior.

Fingerlings are fully grown potato varieties that naturally stay small and elongated. Their shape makes them especially good for roasting because slicing them lengthwise creates a wide surface that becomes crisp and golden against the baking sheet.

There’s no need to peel fingerling potatoes. Scrub them well, pat them completely dry, and slice them in half lengthwise before roasting.

Competitors consistently explain the thin skins, creamy interiors, different colors, and suitability for roasting, while your current post only notes that any color can be used.

Ingredients for Roasted Fingerling Potatoes

• Fingerling potatoes: Scrub, dry, and halve them lengthwise. Any color or mixed-color bag will work.
• Butter: Adds rich flavor and helps the Parmesan coating turn golden. I prefer unsalted butter.
• Olive oil: Helps the potatoes roast evenly and become crisp. Avocado oil also works.
• Parmesan cheese: Freshly grated Parmesan gives the potatoes the best flavor and golden crust.
• Garlic powder: Adds garlic flavor without the risk of fresh garlic burning.
• Onion powder: Adds savory flavor throughout the coating.
• Kosher salt and black pepper: Season the potatoes and balance the richness.
• Fresh parsley: An optional garnish that adds freshness and color.

How to Make Roasted Fingerling Potatoes

1. Prep the potatoes. Scrub and dry the potatoes, then slice them in half lengthwise.
2. Make the seasoning mixture. Whisk together the melted butter, olive oil, Parmesan, garlic powder, onion powder, salt, and pepper.
3. Coat the potatoes. Add the potatoes and toss until evenly coated.
4. Arrange on the pan. Spread the potatoes in a single layer with the cut sides facing down.
5. Roast. Bake at 425°F for 25 minutes.
6. Flip and finish. Flip the potatoes and roast for another 5 minutes, or until deeply golden and easily pierced with a fork.
7. Serve. Garnish with parsley and serve hot.

Potato Variations and Substitutions

• Different potatoes: Substitute baby Yukon Gold, red, or new potatoes. Cut them into similarly sized pieces so they cook evenly.
• Herb Parmesan: Add dried Italian seasoning or chopped fresh rosemary or thyme.
• Smoky: Add ½ teaspoon smoked paprika to the seasoning mixture.
• Spicy: Add a pinch of cayenne pepper or crushed red pepper.
• Lemon Parmesan: Finish the hot potatoes with a squeeze of fresh lemon juice.
• Extra garlicky: Add roasted garlic or stir in a small amount of minced garlic during the final few minutes of cooking.
• Dairy-free: Replace the butter with additional olive oil and omit the Parmesan.
• No Parmesan: Leave out the cheese and finish the potatoes with fresh herbs and flaky salt.