After making this crispy roasted fingerling potatoes recipe, I just had to share how good they turned out. The outsides were incredibly golden and crunchy, while the insides stayed buttery soft.
I served them alongside my favorite Chicken Parmesan Sloppy Joes Recipe, and honestly, they almost stole the show. This is one of those recipes that looks fancy but is super simple to pull off. If you’re craving a crowd-pleasing side dish for weeknight meals or weekend get-togethers, you’ll want to keep reading!
Ingredients You’ll Need (and Why They Matter)
The secret to flavor-packed fingerling potatoes lies in a combination of quality ingredients and thoughtful technique. Here’s what you’ll need:
- 3 pounds fingerling potatoes – These are naturally small, tender, and creamy. Their skin crisps beautifully while the insides stay fluffy.
- ½ cup kosher salt – Used in the parboil step to infuse flavor from the inside out. Don’t worry—it won’t make them too salty.
- Several sprigs of rosemary and thyme – These herbs add a rich, earthy aroma during the parboil and deepen the overall flavor.
- ¼ cup extra-virgin olive oil – This coats the potatoes for a crisp, golden finish. Choose a good-quality oil for best results.
- 3 teaspoons kosher salt (Diamond Crystal preferred) – Sprinkled during roasting to balance flavor. Use half the amount if using Morton.
- 2 tablespoons minced rosemary (or rosemary + thyme mix) – Fresh herbs after roasting make a huge difference in taste and aroma.
- ¼ cup finely chopped chives or dill – Adds brightness and a pop of color for that restaurant-style finish.
Note: This recipe serves 6 to 8 as a side dish based on the 3-pound quantity of potatoes.
Flavorful Variations to Try
Looking to put your own spin on this side dish? Here are a few fun variations that also make this recipe fit into more dinner recipes styles:
- Dairy-Free? You’re in luck—this recipe is naturally dairy-free and vegan.
- Add Garlic: Toss the potatoes with 2 teaspoons minced garlic or garlic powder before roasting for extra savoriness.
- Spicy Kick: Sprinkle red pepper flakes or smoked paprika over the potatoes before baking for some heat.
- Lemon Zest: Add fresh lemon zest after roasting for a citrusy, Mediterranean twist.
- Cheesy Finish: Grate fresh Parmesan or pecorino over the hot potatoes if dairy isn’t an issue. Always grate it fresh—pre-shredded cheese won’t melt the same way.
Cooking Time Overview
Here’s a quick breakdown so you can plan accordingly:
- Prep Time: 1 hour (includes cooling in water)
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
Equipment You’ll Need (And Why)
Here’s what I used to get the best results:
- Large Pot – For boiling the potatoes with herbs and salt.
- Sheet Pan – To spread out potatoes for roasting evenly.
- Sharp Knife – To slice the potatoes on the bias (angled cuts create more crispy surface).
- Cutting Board – For prepping herbs and slicing potatoes.
- Long Offset Spatula – Helps gently lift and toss the roasted potatoes without breaking the crispy bits.
- Cooling Rack – To rest the hot pan after roasting without steaming the potatoes.
How to Make Crispy Roasted Fingerling Potatoes
Let’s break it down step-by-step. It’s super easy once you understand the process, and I’ll walk you through everything from parboiling to serving.
Step 1: Parboil the Potatoes
Place your fingerling potatoes in a large pot. Add about ½ cup kosher salt and several sprigs of fresh rosemary and thyme. Fill the pot with water until the potatoes are fully submerged. Bring it to a boil, then immediately turn off the heat. Let the potatoes cool completely in the herby, salty water. This slow cooling process infuses the potatoes with flavor from the inside out and helps prep their texture for roasting.
Step 2: Preheat the Oven and Prep the Potatoes
Once your potatoes have cooled (this usually takes about an hour), drain them. Preheat your oven to 550ºF on convection roast if available—or the hottest setting on your oven. Slice the potatoes on a sharp bias—small ones can be halved, while larger ones should be cut into ½-inch thick pieces. The bias cut gives you more surface area to crisp up during roasting.
Step 3: Season and Roast
Transfer the sliced potatoes onto a sheet pan. Sprinkle them evenly with kosher salt, then drizzle the extra-virgin olive oil on top. Toss them gently with your hands until everything is evenly coated. Spread them into a single, flat layer—crowding the pan will steam the potatoes instead of crisping them. Roast for 15–20 minutes, rotating the pan halfway through if needed to ensure even browning.
Step 4: Garnish and Serve
Once the potatoes are golden and crispy, remove the pan from the oven and place it on a cooling rack. While they’re still hot, sprinkle your chopped rosemary and fresh chives or dill all over the top. Use a spatula to gently toss them and coat with the herbs. Serve hot for maximum crispiness, or enjoy them at room temperature if you’re prepping ahead.
Additional Tips for Making this Recipe Better
Here are a few insights I learned from making this recipe multiple times:
- Use fresh herbs. Dried herbs don’t give the same aromatic finish—trust me on this one.
- Don’t skip the parboil. It helps soften the inside while setting up the outer surface for crisping.
- Let the potatoes cool in the pot. This is what infuses them with all that herby, salty flavor.
- Slice on a sharp angle. It’s not just for looks—more surface area equals more crunch.
- Don’t crowd the pan. Use two sheet pans if necessary. Airflow = crisp.
How to Serve Crispy Roasted Fingerling Potatoes
This recipe is incredibly versatile and pairs beautifully with a wide range of main dishes. You can also plate these potatoes on a rustic wooden board with lemon wedges and a sprinkle of flaky sea salt for a more elevated presentation. Here are more ideas:
- Scatter with crumbled feta or goat cheese just before serving.
- Drizzle with truffle oil for a luxurious finish.
- Serve with aioli or herbed yogurt dip on the side for dipping.
- I love serving it with a rich, saucy dish like Creamy Tomato Basil Risotto Recipe—the crispy texture complements creamy dishes perfectly.
Nutritional Information (Per Serving)
Here’s a quick glance at the nutritional content for one serving:
- Calories: 210
- Protein: 4g
- Carbohydrates: 28g
- Fat: 9g
How to Store Crispy Roasted Fingerling Potatoes
- Refrigerate: Let the potatoes cool completely before storing them in an airtight container. They’ll keep well for up to 2 days in the fridge.
- Freezing: Not recommended. The texture suffers and they lose that crispiness we love.
- Reheating: Spread them on a baking sheet and roast at 425ºF for about 10 minutes, or until they’re hot and crisp again. Don’t microwave—they’ll turn soggy.
Why You’ll Love This Recipe
There’s a lot to love about these crispy little beauties! Here’s why they’ve become a staple in my kitchen:
- Super crispy texture. That golden crunch is everything!
- Flavor-packed from the inside out. Thanks to the herb-infused parboil.
- Perfect for any meal. Works with breakfast, lunch, or dinner recipes.
- Make-ahead friendly. Roast in advance, reheat right before serving.
- Diet-friendly. Naturally vegan and dairy-free—everyone can enjoy them.
Common Mistakes to Avoid for Better Results
To make sure your potatoes come out perfect every time, steer clear of these common mistakes:
- Skipping the parboil. It’s key to getting the creamy interior and crisp exterior.
- Overcrowding the pan. Crowded potatoes steam instead of roast.
- Not slicing on the bias. Straight cuts reduce the crispy surface area.
- Using too little oil. Be generous with oil—it’s what makes them crispy.
- Adding herbs too early. Fresh herbs should go on after roasting to avoid burning.
Crispy Roasted Fingerling Potatoes Recipe
Ingredients
Method
- Place your fingerling potatoes in a large pot. Add about ½ cup kosher salt and several sprigs of fresh rosemary and thyme. Fill the pot with water until the potatoes are fully submerged. Bring it to a boil, then immediately turn off the heat. Let the potatoes cool completely in the herby, salty water. This slow cooling process infuses the potatoes with flavor from the inside out and helps prep their texture for roasting.
- Once your potatoes have cooled (this usually takes about an hour), drain them. Preheat your oven to 550ºF on convection roast if available—or the hottest setting on your oven. Slice the potatoes on a sharp bias—small ones can be halved, while larger ones should be cut into ½-inch thick pieces. The bias cut gives you more surface area to crisp up during roasting.
- Transfer the sliced potatoes onto a sheet pan. Sprinkle them evenly with kosher salt, then drizzle the extra-virgin olive oil on top. Toss them gently with your hands until everything is evenly coated. Spread them into a single, flat layer—crowding the pan will steam the potatoes instead of crisping them. Roast for 15–20 minutes, rotating the pan halfway through if needed to ensure even browning.
- Once the potatoes are golden and crispy, remove the pan from the oven and place it on a cooling rack. While they’re still hot, sprinkle your chopped rosemary and fresh chives or dill all over the top. Use a spatula to gently toss them and coat with the herbs. Serve hot for maximum crispiness, or enjoy them at room temperature if you’re prepping ahead.