Garlic Roasted Fingerling Potatoes

Roasted potatoes are one of those side dishes that should be simple to nail, but somehow they often turn out either soggy or burnt, never quite hitting that perfect crispy-on-the-outside, fluffy-on-the-inside sweet spot. And let’s be honest, when you’re juggling dinner prep with everything else going on, the last thing you need is a finicky potato recipe that demands constant attention.

That’s exactly why I love these roasted fingerling potatoes. They’re practically foolproof, require just a handful of pantry staples and about five minutes of actual hands-on work, and they come out perfectly golden and crispy every single time. Plus, fingerling potatoes are naturally creamy and buttery, so you’re already starting with a win.

What Kind of Fingerling Potatoes Should I Use?

You can use any variety of fingerling potatoes for this recipe, and they’ll all turn out great. The most common types you’ll find at the store are Russian Banana (yellow flesh), French Fingerling (red skin with yellow flesh), and Purple Peruvian (purple throughout), but honestly, any fingerling will work perfectly. If you can’t find fingerlings at your grocery store, small new potatoes or baby potatoes make a good substitute – just cut them to a similar size so they cook evenly. When shopping, look for firm potatoes without any soft spots or sprouting eyes, and try to pick ones that are roughly the same size so they roast at the same rate.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Fingerling potatoes: If you can’t find fingerlings, baby potatoes or small Yukon golds work great. You can also use regular potatoes – just cut them into similar-sized pieces so they cook evenly.
• Italian seasoning: Don’t have Italian seasoning on hand? Mix together equal parts dried basil, oregano, and thyme. Or skip it and use rosemary or herbs de Provence instead.
• Paprika: Regular paprika is fine, but smoked paprika adds a nice smoky flavor if you want to switch things up. You could also use a pinch of cayenne for some heat.
• Butter: Olive oil works as a substitute for butter if you prefer, or use ghee for a richer, nuttier taste. Just add it at the same point in the recipe.
• Garlic powder: Fresh minced garlic (about 3 cloves) can replace the powder, but add it halfway through roasting so it doesn’t burn.

Watch Out for These Mistakes While Roasting

Crowding the pan is the number one reason your fingerling potatoes end up steaming instead of roasting – spread them in a single layer with space between each piece so they get crispy and golden instead of soft and pale.

Another mistake is skipping the step of drying your potatoes after washing them, since any excess moisture will prevent that crispy exterior you’re looking for.

To get the best results, make sure your oven is fully preheated to at least 425°F before the potatoes go in, and resist the urge to flip them too early – let them sit undisturbed for at least 15-20 minutes so they develop a nice crust on one side.

If you’re adding the butter at the beginning, your potatoes might burn before they’re cooked through, so it’s better to toss them with butter during the last 5 minutes of roasting for the best flavor without the risk of burning.

What to Serve With Roasted Fingerling Potatoes?

These crispy roasted potatoes are the perfect side dish for just about any protein you’re cooking up. They pair beautifully with grilled steak, roasted chicken, or pan-seared pork chops since the crispy edges and buttery flavor complement rich meats really well. If you’re going for a lighter meal, serve them alongside a simple piece of baked salmon or cod with some steamed green beans or roasted asparagus. For a complete dinner, I love adding these potatoes to a plate with a fresh garden salad and some crusty bread to round everything out.

Storage Instructions

Store: Keep your leftover roasted fingerling potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick side dishes throughout the week, and honestly, they make a pretty good cold snack straight from the fridge too.

Freeze: While you can freeze these potatoes for up to 2 months in a freezer-safe container, I’ll be honest—they won’t be quite as crispy when you reheat them. But they’re still tasty and work well mixed into casseroles or breakfast hashes.

Reheat: The best way to bring back that crispy texture is to reheat them in the oven at 400°F for about 10 minutes, or pop them in an air fryer for 5-7 minutes. You can also use the microwave if you’re in a hurry, but they’ll be softer rather than crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-18 g
• Fat: 22-28 g
• Carbohydrates: 140-160 g

Ingredients

• black pepper to taste (freshly ground preferred)
• 2 lb fingerling potatoes (halved lengthwise)
• 2 tbsp butter (melted)
• coarse sea salt for serving (Maldon salt is ideal)
• 1/2 tsp salt
• fresh parsley for serving (chopped)
• 1 tsp paprika (smoked paprika adds more depth)
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tbsp oil (I use avocado oil for high heat)

Step 1: Prepare Mis en Place and Season Potatoes

• 2 lb fingerling potatoes
• 1 tbsp oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp salt

Preheat your oven to 420°F (218°C) with a baking sheet inside to get it screaming hot – this helps achieve a crispy exterior.

While the oven heats, wash and halve the fingerling potatoes lengthwise.

In a large bowl, toss the halved potatoes with oil, garlic powder, paprika, Italian seasoning, and salt.

Make sure every potato gets a good coating; I like to use my hands for this to ensure even distribution of the seasonings.

Step 2: Roast the Potatoes for Maximum Crispness

• 2 tbsp butter

Carefully remove the hot baking sheet from the oven and quickly add the melted butter, swirling it to coat the pan.

Then, arrange the seasoned potatoes cut-side down in a single layer on the hot, buttered baking sheet.

Placing them cut-side down maximizes contact with the hot surface, which is key for developing that irresistible crispy crust.

I prefer to leave a little space between each potato to prevent steaming.

Step 3: Finish and Serve with Fresh Garnishes

• black pepper to taste
• coarse sea salt for serving
• fresh parsley for serving

Roast the potatoes for 25-30 minutes, or until they are golden brown and fork-tender.

Once roasted, transfer the potatoes to a serving dish.

Season generously with freshly ground black pepper and coarse sea salt, such as Maldon, which adds a wonderful textural crunch.

Finally, sprinkle with fresh chopped parsley for a burst of color and herbaceous freshness.

Enjoy immediately!

Garlic Roasted Fingerling Potatoes

Delicious Garlic Roasted Fingerling Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 850 kcal

Ingredients

  

• black pepper to taste (freshly ground preferred)
• 2 lb fingerling potatoes (halved lengthwise)
• 2 tbsp butter (melted)
• coarse sea salt for serving (Maldon salt is ideal)
• 1/2 tsp salt
• fresh parsley for serving (chopped)
• 1 tsp paprika (smoked paprika adds more depth)
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tbsp oil (I use avocado oil for high heat)

Instructions

 

• Preheat your oven to 420°F (218°C) with a baking sheet inside to get it screaming hot – this helps achieve a crispy exterior. While the oven heats, wash and halve the fingerling potatoes lengthwise. In a large bowl, toss the halved potatoes with oil, garlic powder, paprika, Italian seasoning, and salt. Make sure every potato gets a good coating; I like to use my hands for this to ensure even distribution of the seasonings.
• Carefully remove the hot baking sheet from the oven and quickly add the melted butter, swirling it to coat the pan. Then, arrange the seasoned potatoes cut-side down in a single layer on the hot, buttered baking sheet. Placing them cut-side down maximizes contact with the hot surface, which is key for developing that irresistible crispy crust. I prefer to leave a little space between each potato to prevent steaming.
• Roast the potatoes for 25-30 minutes, or until they are golden brown and fork-tender. Once roasted, transfer the potatoes to a serving dish. Season generously with freshly ground black pepper and coarse sea salt, such as Maldon, which adds a wonderful textural crunch. Finally, sprinkle with fresh chopped parsley for a burst of color and herbaceous freshness. Enjoy immediately!