Garlic Herb Roasted Fingerling Potatoes

The first time I made these potatoes, I was running late for a dinner party and threw everything together in about five minutes flat. My guests kept asking for the recipe, and I had to admit it was basically just throwing things in a bowl and hoping for the best. Sometimes the simplest dishes end up being the ones people remember most.

Last summer my sister came over and we ate an entire batch straight off the baking sheet while standing in the kitchen. We burned our fingers but neither of us cared enough to wait for them to cool down properly. That is the kind of side dish that becomes legendary in a family.

Ingredients

• Fingerling potatoes: These naturally buttery potatoes hold their shape beautifully and develop the most incredible crispy skin when roasted cut side down
• Olive oil: Three tablespoons helps the seasonings cling and creates that golden exterior we are all after
• Fresh garlic: Minced raw garlic mellows and sweetens as it roasts, infusing every bite without being overpowering
• Fresh herbs: Rosemary and thyme stand up to the high heat while parsley adds a bright fresh finish at the end
• Salt and pepper: Generous seasoning is crucial since potatoes absorb salt quite readily

Instructions

Preheat your oven:

Get your oven to 425°F and line a baking sheet with parchment paper for easy cleanup later

Coat the potatoes:

In a large bowl toss the halved potatoes with olive oil, garlic, salt, pepper, rosemary and thyme until every piece is glistening

Arrange for maximum crispiness:

Spread the potatoes cut side down in a single layer without crowding the pan too much

Roast to golden perfection:

Let them cook for 25 to 30 minutes until golden and tender, flipping halfway through for even browning

Finish with fresh herbs:

Sprinkle the fresh parsley over the hot potatoes right before serving

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My neighbor now requests these every time she comes over for dinner, and I have learned to always make extra than I think I need. There is something about the combination of crispy edges and tender centers that makes them disappear faster than any other side dish I make.

Choosing The Right Potatoes

I have found that fingerling potatoes worth seeking out for their naturally waxy texture and buttery flavor. Baby Yukon golds work beautifully too and are often easier to find at regular grocery stores. Just avoid russets or baking potatoes which can turn mealy and dry when roasted this way.

Timing Is Everything

You can toss the potatoes with the oil and seasonings up to an hour before roasting if you want to get ahead. However once they hit that hot oven try to resist the urge to peek too often. Opening the oven door drops the temperature and can affect how evenly they brown.

Serving Ideas

These potatoes pair with literally everything from roast chicken to grilled fish to a simple weeknight steak. I have also been known to eat them as a meal with a fried egg on top for lunch. They are versatile enough that you will find yourself reaching for this recipe again and again.

• Add a sprinkle of grated Parmesan during the last 5 minutes of roasting
• A squeeze of fresh lemon juice right before serving brightens everything
• Leftovers reheat at 375°F for about 10 minutes until crispy again

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Once you master this method you will never go back to boring boiled potatoes again. The aroma alone filling your kitchen is enough to make everyone gravitate toward the oven.

Recipe Questions & Answers

→ What makes fingerling potatoes special?

Fingerling potatoes have naturally creamy, buttery flesh and thin skins that don't require peeling. Their elongated shape provides more surface area for crisping, and they hold their texture beautifully during roasting without becoming mealy or dry.

→ Can I substitute other potato varieties?

Baby Yukon Gold potatoes work wonderfully as a substitute. You can also use small red potatoes or new potatoes. Avoid russets or baking potatoes as their texture is too fluffy and they won't hold their shape as well during roasting.

→ Why roast cut-side down?

Placing the potatoes cut-side down maximizes contact with the hot baking sheet, creating beautifully caramelized, crispy exteriors. This technique also helps steam the interior slightly, ensuring the potatoes cook through evenly while developing that desired golden crust.

→ How do I know when they're done?

The potatoes are ready when they're golden brown with crispy edges and a fork slides easily through the flesh. This typically takes 25–30 minutes at 425°F. Flipping halfway through ensures even browning on both sides.

→ Can I prepare these ahead of time?

You can toss the potatoes with the oil and herbs up to 2 hours before roasting. Store them covered at room temperature. For best results, roast just before serving as they lose their crispiness if reheated. leftovers can be warmed in a 350°F oven for 10 minutes.

→ What herbs work best in this dish?

Hardy herbs like rosemary and thyme stand up well to high-heat roasting and infuse the potatoes with aromatic flavor. Fresh parsley added at the end provides brightness. You can also experiment with savory, oregano, or marjoram based on your preference.