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.
Debby Chappell says
So glad I found this! I have a couple recipes I usually use, but I wanted to try something different. This was really good and will definitely be my new go-to.
Cinnamon D. says
This recipie was a hit when I made it on a whim. The potatoes were well seasoned, crunchy on the outside & soft on the inside. they look like you put in loads of work, but this recipie is so easy to make. Love it!
Gayle says
This recipe is simple and absolutely delicious. I will make it again and again. I have shared it with friends.
Laurel says
These were delicious! I sprinkled on some grated Parmesan cheese for the last ten or so minutes. Everyone loved them.
Michelle says
My entire fqmily loved them!
Bill Hoyler says
Made them as a side with London Broil. Outstanding!
Leslie says
Finally! A recipe for crispy baked potatoes that worked! Crispy and delicious!
Marg says
Soooo delicious and so easy to make! Definitely a keeper recipe!
Nora says
I’m so glad, Marg!
Ms. Dahl says
Just had the fingerling potatoes for dinner. The best potatoes my husband ever made. Thank you for sharing the recipe and the tips for making it right. Will definitely save the recipe.
Ms. Evan Davies says
I like it and I like you. You’re straight forward.
David Van Voorhis says
I am a long time cook – going into the workplace at age 15. Exactly like the recipe, they were fantastic!
I did broil at the end but it was not necessary.
My new way to prepare fingerling potatoes!
Nora says
I’m so glad, David!
Christine says
Made these a couple weeks ago and planning to make again today. They are so yummy! This is definitely a recipe I’ll be sharing with others.
Anushka says
These were excellent – my two kids finished ALL the potatoes in one sitting! Loved how they were crispy on the outside and soft on the inside! Will definitely save this recipe!
Mary says
I just tried this recipe tonight. I have never done roasted potatoes. It was so easy and straightforward, and it was delicious. I have printed out the recipe and will enjoy using it again and again! Thank. you!
Amanda says
Just made these and they were excellent! Potatoes cooked perfectly and had a great crispiness. Printing it out now as I will definitely be making again! Thank you!!!!
Nora says
I’m so glad, Amanda!
Mike says
I was looking for a quick potatoes recipe. I followed the directions to a tee and they came out perfect. Absolutely delicious! I will be trying more of your recipes. Thank you Nora!
Nora says
I’m so glad, Mike!
Janice G says
You mention olive oil in step #2 of the instructions, but I couldn’t find how much olive oil in the ingredients list???? I made these using the same amount of olive oil as butter & they were amazing!
Nora says
Janice, thank you for the heads up! I updated this recipe sometime last year, and changed the recipe slightly to make it better. This part of the instructions got forgotten during the updated – I fixed it now! Thanks again, glad you enjoyed the potatoes.
Susan Mc Iver says
In the Recipe Tips you write: “You’re going to need some oil.” And in the printed recipe card, under Instructions 2 Season the potatoes: you write “Carefully toss the cut potatoes in a large bowl with OLIVE OIL, garlic, etc. I couldn’t find any note anywhere that lists the amount of olive oil to use. Please add the quantity to the recipe.
Nora says
1 tablespoon. As clearly stated in the recipe card, Susan.
Betty M. says
Excellent. Followed recipe as written. Spot on. Crispy on outside, soft inside. No need to place under broiler to crisp.
Nora says
I’m so glad, Betty!
Eric J says
These are sooooo good! Crispy outside, fluffy inside. I recommend using the butter 😉
Nora says
I’m so glad you enjoyed these, Eric!
Audra says
These crispy fingerlings were amazing!!! Perfect seasoning and crispy! The butter is clutch!
Nora says
I’m so glad, Audra!
Natalie says
These are fantastic! Everyone loved them. I will definitely make them again!
Nora says
I’m so glad, Natalie!
Laura says
Have you ever made this a day ahead and reheated?
Nora says
Laura, I have not specifically made them ahead to be reheated later, but I have reheated leftovers. They don’t taste quite the same as freshly made, but they are still delicious. I recommend allowing the potatoes to cool to room temperature before packing them in an airtight container to store in the refrigerator. To reheat, spread them out on a lightly oiled baking pan again and re-roast at 400°F for 10-15 minutes or until heated through.
Lauren says
Wow, just wow. Totally on point with all hints, cooked as explained in recipe and came out perfectly crispy.
Nora says
I’m so glad, Lauren!
Colette says
I made these for the harvest crew of 12 hungry men. I served them with caesar salad dressing as a dip and they went nuts. hahah My husband’s words on multiple occasions were “Those are the best potatoes I have ever had in my life…ever!” So easy to make too!