Fingerling potatoes coated in a buttery garlic-herb marinade, then baked until perfectly crisp on the outside and fluffy on the inside! Roasted Fingerling potatoes are superbly seasoned, making them the go-to side to any meal! If you love these, you will also love these Perfect Baked Potatoes, Smashed Potatoes, Stacked Potatoes, and Smothered Potatoes!
Let me tell you ‘bout my beesssttt ffrriend! Actually, my bestie is Baby Cakes Harmony but these Roasted Fingerling Potatoes might come second place. I love all things potatoes; they can be crispy, creamy, spicy, sweet, and everything in between. Potatoes are pure comfort food in every form!
Today’s recipe is one I make in my own kitchen at least once a week. Simple, seasoned fingerling potatoes make for the perfect side to just about any weeknight meal! I even toss the leftovers in my lunch salads or mix them into my morning egg scramble.
Crisp on the outside, layered in a buttery marinade made up of EVOO, garlic, rosemary, and spice, and tender on the inside, these potatoes are spectacularly delicious! You’re gonna wanna get at these y’all.
ROASTED FINGERLING POTATO INGREDIENTS
- FINGERLING POTATOES can come in various colors and sizes, just about all of them will work for this recipe. If your potatoes are on the larger side, feel free to halve them.
- ROSEMARY is herbaceous and slightly floral; it can be replaced with fresh thyme oregano, or even sage.
- GARLIC needs no explanation here. Am I right?
- PAPRIKA is smoky and slightly sweet, while also adding a beautiful orange-red color. hili powder can be used as a fun variation.
- KOSHER SALT + BLACK PEPPER should always be added to taste.
- CAYENNE PEPPER adds a bit of heat to the mix. Reduce or increase the measurement to fit your own tolerance.
- WORCESTERSHIRE SAUCE is sort of sweet and sour. If you don’t have it around, try a bit of soy sauce. Weird, I know, but it works!
- EXTRA VIRGIN OLIVE OIL is fragrant and almost buttery. Canola, vegetable, and canola oil are the most suitable replacements.
HOW TO MAKE FINGERLING POTATOES
Whether you’re putting together a spread or just trying to whip up a quick weeknight side, this recipe is your best friend. You don’t need to set aside lots of time or go pantry-hunting for crazy ingredients. Just 5 minutes of prep and some hands-off cooking time and you’re golden!
Before cooking the potatoes, be sure to toss them super well. You want that spiced garlic herb mixture to fully coat each potato. Toss the potatoes a couple times while baking to ensure that they’re evenly cooked. Serve your seasoned spuds while they’re piping hot!
LEFTOVER STORAGE AND REHEATING
Any leftovers should be kept in an airtight container and stored in the refrigerator for up to 4 days. Roasted fingerling potatoes can be reheated in a conventional or toaster oven set at 400 degrees for 10-15 minutes. Alternatively, you can reheat your desired portion in the microwave (in 30 second increments) until heated through.
GRANDBABY CAKES’ BEST POTATO RECIPES
Love this recipe? Try out a few more of GBC’s tastiest taters:
Roasted Fingerling Potatoes
- 2 tbsp minced fresh rosemary
- 4 garlic cloves minced
- 1 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp worcestershire sauce
- 1/4 cup extra virgin olive oil
- 2 lbs finger potatoes can also use baby red potatoes as a substitute
- Preheat the oven to 375.
- In a small bowl, do a quick mix of the rosemary, garlic, paprika, cayenne, salt and pepper then set aside.
- In another bowl, whisk together the worcestershire and olive oil.
- Evenly spread the potatoes on a large baking sheet then drizzle with the wet ingredients and finally sprinkle the herbs over the top. Toss everything together until everything is well coated.
- Roast for 40-45 minutes, tossing twice during the cooking process, or until potatoes are completely tender and cooked through and a golden brown color. Serve immediately.