Roasted Fingerling Potatoes
Roasted Fingerling Potatoes are perfectly browned and crisp on the outside and SO fluffy on the inside! This easy to make potato side dish is a step above french fries and pairs well with just about anything you plate them with. They’re made flavorful with parmesan cheese and a simple sprinkle of seasonings that you probably already have on hand!
Roasted Fingerling Potatoes
This is the only recipe for Roasted Fingerling Potatoes you’ll ever need. It’s the definition of tried and true! This trusty recipe has been my BFF for years – backyard barbecues, steak dinners, potlucks, weeknight dinners and everything else in between has been graced by the presence of these super easy to make potatoes.
The consistency of these fingerling potatoes is what you’ll find yourself craving over and over again. There’s just nothing quite as satisfying as biting through the crispy skin and enjoying the soft, fluffy potatoes on the inside!
And no worries… There’s no secret hack here that you’ll have to master. Just follow my very easy method and you’ll end up with the most perfect potatoes every single time.
Besides the incredible consistency, the flavor palate here is also definitely worth noting! A medley of seasonings blend together to enhance the flavors of the potatoes without totally overpowering them.
That way, you can really plate them with just about anything and they’ll be complimentary to the entree. My favorite ingredients might just be the parmesan cheese that really makes them unforgettably good!
How to Make Roasted Fingerling Potatoes
These oven roasted potatoes are incredibly easy to make… and even easier to eat!
- Toss the potatoes. Toss the slices fingerling potatoes in a mixture of melted butter, olive oil, freshly grated parmesan cheese and your seasonings.
- Roast the potatoes. Bake the potatoes on a baking sheet, cut side down, for about 25-30 minutes at 425°F.
- Flip, garnish, and serve. Flip the potatoes and let them cook for another 5 minutes before removing them from the oven. Garnish with parsley and serve immediately.
What do I need to make Roasted Fingerling Potatoes?
One of the best parts of this recipe is the fact that it’s made entirely with kitchen staples that you probably already have on hand! If you do need to go to the store, don’t worry – your shopping list is nice and short.
- Butter – I prefer using unsalted butter to avoid a lot of sodium.
- Olive Oil – You can use avocado oil instead if you’d like.
- Seasonings – A simple mix of garlic powder, onion powder, kosher salt and freshly ground black pepper is all you’ll need to add subtle, yet delicious flavor to the potatoes.
- Parmesan Cheese – Freshly grated parmesan cheese always yields the best flavor.
- Fingerling Potatoes – Any color of potatoes will work just fine in this easy recipe.
- Parsley – Fresh parsley is an optional garnish. I like to add it for a pop of color and the light herbaceous aroma it provides.
How long will Roasted Fingerling Potatoes stay fresh?
Once the potatoes have fully cooled to room temperature, transfer them to an airtight container and pop them in the fridge. Properly stored, your leftovers should stay fresh for about 3-4 days. Feel free to reheat them either in the microwave or right back in the oven until warmed through.
What should I serve with Roasted Fingerling Potatoes?
Your options are pretty limitless! Here are just a few of my favorite entrees that I like to pair with this versatile side dish:
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Get the Recipe: Roasted Fingerling Potatoes Recipes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh ground pepper
- 1/4 cup grated parmesan cheese
- 2 pound fingerling potatoes, cut in half
- Finely chopped parsley, optional
- 1 baking sheet
- Preheat oven to 425˚F.
- In a large bowl, whisk together the butter, olive oil, garlic powder, onion powder, salt, pepper and cheese.
- Add the potatoes to the bowl and toss to coat with the butter mixture.
- Arrange the potatoes in a single layer, cut side down on a large baking sheet.
- Roast the potatoes for 25 to 30 minutes until fork tender and golden brown.
- Flip and roast for an additional 5 minutes.
- Remove from the oven and garnish with parsley before serving.
- Serve hot.