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crispy roasted fingerling potatoes recipe
Ben Carraoli

Crispy Roasted Fingerling Potatoes Recipe

After making this recipe for crispy roasted fingerling potatoes, I just had to share how good they turned out. The outsides were incredibly golden and crunchy, while the insides stayed buttery soft. This is one of those recipes that looks fancy but is super simple to pull off.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Side Dish, Snack
Calories: 210
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.