Crispy Roasted Fingerling Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always a big hit with everyone!
Is there anything better than a crispy on the outside, fluffy on the inside, roasted potato? I don’t think so.
Roasting potatoes is pretty much the same whatever kind of potato you’re using, but I still wanted to share my handful of secrets to achieve that perfect roasted fingerling potato. It’s such a simple thing, but so delicious!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredients notes
- Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
- Butter: Feel free to use oil in place of the butter, if you prefer.
- Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
- Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.
How to make Roasted Fingerling Potatoes
1. First, clean your potatoes and slice them in half lengthwise. It’s important to do lengthwise here, because they will look better and also cook faster.
2. Add all of the seasoning to the bowl with the potatoes and stir well.
3. Melt the butter on a hot pan (just stick the pan in the oven as it heats up!).
4. Add the seasoned potatoes and toss them in the hot butter to coat.
5. Place all of the potatoes in a single layer with the cut side facing down – this will help them to brown and crisp up nicely!
6. Roast the potatoes in the hot oven until golden and crispy.
You can finish them under the broiler for one minute if you want them to get crispy all around – but that’s entirely optional!
I like to sprinkle on some fresh parsley for serving, but that’s entirely optional! Just make sure you serve them hot – that’s when they taste best!
Recipe tips
Parboil?
Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling.
Be careful with your seasoning.
I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven.
Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder.
Bake on an unlined sheet pan.
No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. If you must line the pan, aluminium foil is the only option I would recommend.
Use the right sheet pan.
You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier.
I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries.
Place the potatoes cut side down.
I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down.
You’re going to need some oil.
Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.
More easy potato dishes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crispy Roasted Fingerling Potatoes
Recipe details
Ingredients
- 2 pounds fingerling potatoes cleaned and cut in half lengthwise
- 1 tablespoon oil optional for extra-crispness
- 1 teaspoon dried garlic powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- black pepper to taste
- coarse sea salt cracked black pepper and chopped fresh parsley, to serve (optional)
- 2 tablespoons butter
Instructions
- Prep: Preheat the oven to 420°F (220°C). Place a dark-colored baking sheet in the oven to heat up.
- Season the potatoes: Carefully toss the cut potatoes in a large bowl with oil (if using), garlic powder, paprika, Italian seasoning, salt and black pepper. Make sure all potatoes are evenly coated.
- Add potatoes to baking sheet: Carefully remove the preheated baking sheet from the oven using oven gloves. Melt butter on pan, then carefully toss potatoes on the pan in butter. Spread out potatoes in a single layer with their cut side DOWN.
- Bake: Bake the potatoes for around 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish under the broiler for 2-3 minutes to really crisp up the top as well.
- Garnish: Sprinkle the hot potatoes with black pepper, sea salt flaked and fresh parsley, if you like. Serve immediately.
Notes
Ingredients notes
- Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
- Butter: Feel free to use oil in place of the butter, if you prefer.
- Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
- Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.
Recipe tips
Parboil? Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling. Be careful with your seasoning. I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven. Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder. Bake on an unlined sheet pan. No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. And by “deal with” I definitely mean “outsource”. Use the right sheet pan. You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier. I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries. Place the potatoes cut side down. I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks (like my Roasted Red Potatoes with Feta and Mint), it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down. You’re going to need some oil. Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.Nutrition
More recipe information
Recipe first published on 03/27/2018. Update on 01/12/2021.
Eileen says
Amazingly tender and very tasty. So easy. I’m making them again.
Nora says
Happy to hear it, Eileen!
Alana says
The little potatoes turned out absolutely perfect; nice and crispy on the outside, soft and fluffy on the inside, and very flavorful. I used bacon drippings instead of oil, and added in 2 zucchini (cut them into 4ths), and it was a very welcome addition! Great time and temp!
Sheri says
Best potatoes I have ever made!! Thank you for the wonderful recipe and especially for your helpful hints and explanations. I feel thankful for the additional understanding of WHY it is so important to do certain steps.
Imm says
these came out absolutely perfect for me! they were crispy and flavorful. I will definitely make them again.
Cynthia says
simple & tasty.
Adrienne Baker says
Delicious and so easy! Butter makes all the difference.
Robin Thomas says
This was easy and delicious! Preheating a dark pan helped them cook evenly and just the right amount of crispy.
Samantha says
Delicious! Perfectly seasoned. Family loved this and will definitely make again.
shirley says
I loved the explicit directions and all of the notes.
Came out great!