Roasted Fingerling Potatoes Recipe
These crispy Roasted Fingerling Potatoes are coated with butter, Parmesan, and simple seasonings, then baked until golden outside and fluffy inside. They are an easy potato side dish for weeknight dinners, holidays, and entertaining.
Servings: 6
Cost: $5
Equipment
- Large rimmed baking sheet
- large mixing bowl
- whisk
Ingredients
- 2 pounds fingerling potatoes scrubbed, dried, and halved lengthwise
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the melted butter, olive oil, Parmesan cheese, garlic powder, kosher salt, onion powder, and black pepper.
- Add the potatoes and toss until evenly coated.
- Arrange the potatoes in a single layer on a large rimmed baking sheet with the cut sides facing down.
- Roast for 25 minutes.
- Flip the potatoes and roast for another 5 minutes, or until deeply golden and easily pierced with a fork.
- Garnish with parsley and serve hot.
Notes
- Fingerling potatoes do not need to be peeled. Scrub and dry them thoroughly before slicing.
- Keep the potatoes in a single layer so they roast instead of steam.
- Use two baking sheets when doubling the recipe.
- Baby Yukon Gold, red, or new potatoes can be substituted. Cut them into similarly sized pieces.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 400°F for 5–10 minutes to restore crispness.
Nutrition
Calories: 211kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 500mg | Potassium: 655mg | Fiber: 3g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 30mg | Calcium: 58mg | Iron: 1mg