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!
2poundsfingerling potatoescleaned and cut in half lengthwise
1tablespoonoiloptional for extra-crispness
1teaspoondried garlic powder
black pepper to taste
coarse sea saltcracked black pepper and chopped fresh parsley, to serve (optional)
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.
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.
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.