These roasted fingerling potatoes are crispy on the outside and creamy on the inside, thanks to high-heat roasting and a simple garlic butter coating. Sliced lengthwise and tossed with oil, parmesan, and seasoning, they roast until golden with perfectly tender centers. Finished with fresh herbs, they're an easy, flavor-packed side dish that pairs with just about any dinner.

roasted fingerling potatoes in a cast iron skillet with a white and blue linen on a light brown surface — Golden roasted potatoes with buttery garlic goodness.

Potatoes with contrasting textures are my favorite. I love a crispy exterior with a creamy center. I grew up with English Roast Potatoes and now I also love these roasted fingerling potatoes, the perfect crispy potatoes with buttery insides.

These potatoes are filled with all of my favorite things; garlic, butter, and parmesan. Honestly, my sister and I practically devoured the whole batch by ourselves. With a juicy steak too!

I hope you love these potatoes as much as we do! Would be delicious with my easy-baked salmon recipe.

filet mignon and roasted fingerling potatoes on a speckled plate on a light brown surface

Simple Ingredients, Big Flavor

Fingerling potatoes: Naturally creamy with thin skins, they roast beautifully without needing peeling and develop crisp edges easily.
Butter + garlic: Melting the garlic into butter infuses the potatoes with rich, savory flavor before roasting.
High-heat oil (olive or avocado): Helps crisp the outside while preventing burning at 425°F.
Parmesan cheese: Adds a salty, slightly crispy coating as the potatoes roast.
Fresh parsley: Brightens the finished dish and balances the richness.

I like to use a cast iron skillet to cook these potatoes, makes it super easy.

bag of tri-color fingerling potatoes on a light brown surface

From Simple Spuds to Golden Goodness

To achieve those delicious crispier exteriors with a creamy inside the potatoes need to be roasted at a high temperature.

fingerling potatoes cut in half lengthwise on a wood cutting board on a light brown surface — Clean the potatoes and then slice the potatoes lengthwise and set them aside.

butter and garlic simmering together in an enamel lined cast iron skillet on a light brown surface — Clean the potatoes and then slice the potatoes lengthwise and set them aside.

A blue cast iron skillet filled with roasted fingerling potatoes—sliced red, yellow, and purple varieties—topped with shredded cheese and black pepper sits on a light brown countertop. — Remove the pan from the heat and add the sliced potatoes, drizzle with olive oil, and season with salt, pepper, and parmesan.

A blue-handled skillet filled with halved red, yellow, and purple roasted fingerling potatoes, seasoned with herbs and minced garlic, sits on a beige surface ready for roasting. — Remove the pan from the heat and add the sliced potatoes, drizzle with olive oil, and season with salt, pepper, and parmesan.

While testing, I found that tossing the potatoes halfway through baking helps them brown evenly on all sides

close up of potatoes in cast iron skillet next to a white linen — If desired add a teaspoon or two of freshly chopped parsley to the potatoes. A squeeze of fresh lemon juice is great too!

They are best served immediately. We love this side dish, hope you do too!

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

close up of roasted fingerling potatoes tossed with fresh parsley

What to serve with

Filet mignon goes perfectly with these potatoes. So would a juicy ribeye roast!
One of my favorite meals is salmon and potatoes and this juicy baked salmon is perfect to make alongside these potatoes.

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

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Recipe Card

Roasted Fingerling Potatoes

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Print Recipe

Total Time: 40 minutes
Yield: 4 Servings 1x

Ingredients

Units Scale

1.5lbs Fingerling Potatoes
2 Tablespoons Salted Butter
3-5 Cloves Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Avocado Oil or Olive Oil
2 Tablespoons Parmesan Cheese
2 Teaspoons Parsley, finely chopped

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Instructions

Preheat the oven to 425F/218C. Clean your 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 oil on top, add salt, pepper, and parmesan then toss together to evenly coat.
Roast 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 toss the potatoes with finely chopped parsley. The potatoes are best served immediately, store leftovers in an air-tight container in the fridge. Reheat in the oven at 400F/204C for 10 minutes.