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Roasted fingerling potatoes topped with herbs on a white plate ready to serve
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5 from 5 votes

Roasted Fingerling Potatoes

These Roasted Fingerling potatoes are superbly seasoned, coated in a buttery garlic-herb marinade, then baked until perfectly crisp yet tender!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American, Cajun/Creole
Servings: 6 servings
Calories: 204kcal


  • 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.


Any leftovers should be kept in an airtight container and stored in the refrigerator for up to 4 days. Seasoned 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.


Calories: 204kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 425mg | Potassium: 686mg | Fiber: 4g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg