Roasted Fingerling Potatoes

Perfectly roasted, full of flavor, these roasted fingerling potatoes are easy to make. The crispy exterior and extra creamy center makes for a delicious potato that compliments just about any dish! Step-by-step photos teach you how to make these baked fingerling potatoes.

Ingredients

For these potatoes you will need:

• Fingerling Potatoes. The star of the show, you can use all white/yellow potatoes or use tri-color potatoes, my personal favorite! Some may be confused with baby potatoes, which are actually baby potatoes but fingerlings are fully grown!
• Salted Butter. Since this is a savory dish I love the salt.
• Garlic. I suggest using 3-5 cloves. But I do believe more garlic never hurts anyone! If you don't have fresh garlic on hand you could season the potatoes with garlic powder when you add the salt and pepper.
• Salt and Pepper. The classic seasoning.
• Avocado Oil or Olive Oil. You just want a high-smoke point oil. Extra virgin olive oil is not a good choice here.
• Parmesan Cheese. We don't use tons of cheese here just enough to give you that delicious salty, cheese bite!
• Parsley. I love adding fresh herbs to potatoes, parsley is my favorite but if you love something like dill or rosemary feel free to swap one of those in!

I like to use a cast iron skillet to cook the potatoes.

Instructions

To achieve those delicious crispier exteriors with a creamy inside the potatoes need to be roasted at a high temperature. So make sure to preheat the oven to 425F/218C. Now let's clean the potatoes and then slice the potatoes lengthwise and set them aside.

In a large oven-safe pan, my preference is a cast-iron skillet, add the butter and garlic, and melt over low-medium heat to infuse the garlic into the butter and melt it. Once the butter is melted let it cook for another minute or so. 

Remove the pan from the heat and add the sliced potatoes, drizzle with olive oil and season with salt, pepper, and parmesan then toss together to evenly coat. 

Roast the potatoes in the oven for 12-15 minutes then carefully remove the pan and toss the potatoes around then place back in the oven and roast for another 12-15 minutes, or until the potatoes are fork-tender. 

If desired add a teaspoon or two of freshly chopped parsley to the potatoes. They are best served immediately. We love this side dish, hope you do too!

You can store leftovers in an air-tight container in the fridge. Reheat in the oven at 400F/204C for 10 minutes. 

Can you double

You can totally double the recipe but you will need to use a larger roasting pan or baking sheet pan. Just cook the butter and garlic then add it to the potatoes and everything else on the sheet pan.

Recipes to serve with

Filet mignon goes perfectly with these potatoes.

My friend Ari's Roast Leg of Lamb is beautiful with these potatoes.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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