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.

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.
Let's get to the recipe
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, fresh parsley is my favorite but if you love something like fresh oregano, dill, or rosemary feel free to swap one of those in!
I like to use a cast iron skillet to cook these potatoes, makes it super easy.
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. 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.
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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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.
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
- 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
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.
- Prep Time: 5
- Cook Time: 35
- Category: Sides
- Method: Bake
- Cuisine: American
Keywords: garlic Parmesan potatoes,
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