Last updated: September 29, 2026
Roasted fingerling potatoes are the side dish you make when you want something simple to turn out perfectly every time.
You will find the full recipe card just below, with exact measurements and timing.
What Makes Fingerling Potatoes Different
Fingerling potatoes are small, oblong potatoes named for their finger-like shape.
Their skins are thin and their flesh is naturally waxy, which means they hold their shape well in the oven instead of turning mushy.
That waxy texture is exactly why roasted fingerling potatoes develop such a satisfying contrast: a shatteringly crisp exterior with a dense, creamy center.
You do not need to peel them, which saves time and keeps more nutrients in the finished dish.
Look for potatoes that are firm to the touch with smooth, unblemished skin, and try to pick ones that are roughly the same size so they cook evenly.
Ingredients You Will Need
The ingredient list for roasted fingerling potatoes is short, and each item pulls real weight in the final flavor.
Olive oil coats the potatoes and helps the skins crisp in the heat of the oven.
Garlic, whether minced fresh or tossed in whole cloves, infuses the oil with a savory backbone as everything roasts.
Fresh rosemary and thyme bring an earthy, slightly piney note that pairs naturally with potatoes, though dried herbs work in a pinch.
Kosher salt and freshly cracked black pepper season every bite, and a flaky finishing salt at the end adds texture and a final pop of flavor.
How to Prep the Potatoes
Start by rinsing the fingerling potatoes under cold water and scrubbing away any dirt clinging to the skins.
Pat them completely dry with a clean towel, since excess moisture is the biggest reason roasted potatoes steam instead of crisp.
Halve or quarter larger potatoes lengthwise so every piece is a similar size, while very small ones can stay whole.
Cutting a flat side onto each potato gives the oil more direct surface contact, which is where the best crisping happens.
Toss the potatoes in a large bowl with olive oil, garlic, herbs, salt, and pepper until every piece is evenly coated.
Roasting for Maximum Crispiness
Preheat your oven to 425 degrees Fahrenheit and let it come fully to temperature before the potatoes go in.
A high, steady heat is what drives off surface moisture quickly and lets the natural sugars in the potato caramelize.
Arrange the potatoes cut-side down on a rimmed baking sheet in a single layer, leaving space between each piece.
Crowding the pan traps steam, so use two baking sheets if you are doubling the recipe rather than piling everything onto one.
Roast for 30 to 35 minutes, flipping the potatoes once halfway through so both cut sides get direct contact with the hot pan.
You will know they are done when the cut sides are deeply golden and a fork slides into the center with almost no resistance.
Tips for Even Better Results
A cast iron skillet or a heavy rimmed baking sheet holds heat better than a thin pan, which helps the potatoes crisp faster and more evenly.
Resist the urge to stir the potatoes too often, since letting them sit undisturbed is what builds that deep golden crust.
If your potatoes are releasing more moisture than expected, pat them drier before tossing and give the pan a few extra minutes at the end.
For an extra layer of flavor, finely grate fresh parmesan over the potatoes during the last five minutes of roasting so it melts into the crispy edges.
Variations and Substitutions
Baby Yukon gold or baby red potatoes can stand in for fingerlings if that is what you have on hand, though the shape and texture will be slightly different.
Swap the rosemary and thyme for smoked paprika and cumin if you want a warmer, smokier direction.
A drizzle of balsamic glaze or a squeeze of lemon juice right before serving brightens the dish and cuts through the richness of the oil.
For a spicier version, add a pinch of red pepper flakes to the oil mixture before tossing the potatoes.
Storage and Reheating
Let leftover roasted fingerling potatoes cool completely before transferring them to an airtight container.
Stored this way in the refrigerator, they stay good for up to 4 days.
Reheat them in a 400 degree Fahrenheit oven or air fryer for about 8 to 10 minutes to bring back the crispy texture, since a microwave will leave them soft.
These potatoes are not recommended for freezing, as the texture becomes noticeably mealy and grainy once thawed.
Serving Suggestions
Roasted fingerling potatoes work as a side for almost any main dish, from a simple roast chicken to a weeknight steak.
They also make a great addition to a brunch spread alongside eggs and a green salad.
Toss leftovers into a breakfast hash with peppers and onions, or fold them into a warm potato salad with a mustard vinaigrette.
A small bowl of these potatoes finished with flaky salt and fresh herbs also works well as a simple appetizer on its own.
Below is the recipe card with the exact ingredient amounts and step-by-step instructions, so you can go ahead and get started.
Roasted Fingerling Potatoes
Crispy-edged, creamy-centered roasted fingerling potatoes made with olive oil, garlic, and fresh herbs. A simple, reliable side dish for any weeknight meal.
Ingredients
- 1.5 lbs fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon flaky sea salt, for finishing
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Rinse the fingerling potatoes under cold water and scrub away any dirt, then pat them completely dry with a clean towel.
- Halve the potatoes lengthwise, or quarter any larger ones so all pieces are a similar size.
- In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
- Arrange the potatoes cut-side down in a single layer on the prepared baking sheet, leaving space between each piece.
- Roast for 30 to 35 minutes, flipping once halfway through, until the cut sides are deeply golden and a fork slides easily into the center.
- Remove from the oven and sprinkle immediately with flaky sea salt before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400 degree Fahrenheit oven or air fryer for 8 to 10 minutes to restore crispness. Not recommended for freezing.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 1.5gSodium: 480mgCarbohydrates: 28gFiber: 3gSugar: 1gProtein: 4g
Frequently Asked Questions
Do I need to peel fingerling potatoes before roasting?
No, the thin skins on fingerling potatoes crisp up nicely in the oven and add texture to the finished dish.
Just give them a good scrub under cold water before cooking.
Why are my roasted fingerling potatoes not getting crispy?
The most common reason is too much moisture on the potatoes or too little space between them on the pan.
Dry the potatoes thoroughly after washing and roast them in a single layer with room to breathe.
Can I make roasted fingerling potatoes ahead of time?
You can prep and toss the potatoes with oil and seasoning up to a day ahead and store them covered in the refrigerator.
Roast them fresh right before serving for the best crispy texture.
What is the best oven temperature for roasting fingerling potatoes?
425 degrees Fahrenheit gives you the best balance of a crispy exterior and a fully cooked, creamy center.
Going much lower will leave the potatoes soft rather than crisp.
Can I use dried herbs instead of fresh?
Yes, dried rosemary and thyme both work well, though you should use about a third of the amount since dried herbs are more concentrated.
Add them to the oil mixture the same way you would fresh herbs.
What other vegetables can I roast alongside the potatoes?
Carrots, red onion wedges, and whole garlic cloves all roast well at the same 425 degree temperature and similar timing.
Just keep denser vegetables cut to a similar size as the potatoes so everything finishes at the same time.
Why This Recipe Works
Roasted fingerling potatoes work because the technique lines up with the potato itself.
Fingerlings are naturally low in moisture and high in starch density compared to larger baking potatoes, so a hot, dry oven pulls moisture off the cut surface quickly instead of letting it linger and steam the potato from the outside in.
Placing the cut side down against the hot pan matters just as much as the oven temperature, since direct metal contact browns the surface far faster than air alone can.
Letting the potatoes sit undisturbed for most of the cooking time allows a genuine crust to form, rather than knocking it loose every time you stir.
The result is a side dish that is consistent, whether it is your first time making it or your fiftieth.
Bring Home the Crispy Side Dish
Roasted fingerling potatoes are proof that a short ingredient list can still deliver a dish worth making again and again.
Pull out a baking sheet, preheat the oven, and give this recipe a try tonight.
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