If you’re looking for an oven-roasted fingerling potatoes recipe with crispy edges and tender centers, these are delicious, easy to make, and never disappoint.
Crispy Fingerling Potatoes
These garlic fingerling potatoes are the type of side dish that makes me feel like I have it together. They’re perfectly seasoned, crispy, and so good that my family never complains even if they’re the sidekick to a rotisserie I picked up on the way home. I know they’ll be winners at your house too!
Seasonings
Simple seasonings make these fingerling potatoes taste great. The olive oil coats the seasoning and helps achieve that crispy skin we all love. The iconic flavors of garlic powder, Italian seasoning, salt, pepper, and a little paprika make them so flavorful they’re almost addictive.
How to Make Oven-Roasted Fingerling Potatoes
- Prep
Wash and towel-dry the fingerling potatoes. The seasoning adheres better to dry skin. Then, slice them in half lengthwise. See faq for roasting whole. - Season
In a large bowl, combine the seasonings and olive oil. Add the sliced potatoes and toss to coat them with the mix. - Roast them.
Spread them on a baking sheet and bake them for 20 to 25 minutes, until they’re fork-tender.
Laura’s Tips for Fingerling Potatoes
When the skins are golden and the potato is tender when pierced with a fork in the middle, they’re done.
No, that’s the beauty of using this type of potato. Their skin is soft and roasts wonderfully. Make sure to give them a wash, though.
You can use this recipe for ½-inch thick potato wedges and any variety of baby potatoes.
Slicing is optional. You can roast whole fingerling potatoes at the same temperature, but you’ll need to cook them longer, about 5 to 7 minutes for them to be fork-tender.
All you need is olive oil to crisp the edges and distribute your favorite seasoning. Keep it simple by adding salt, garlic, and dried herbs; toss in taco seasoning, or Jerk, Creole, or Cajun seasoning for a bit of heat.
For crispy reheating, you can reheat them in the oven at 350F for 7 to 10 minutes or in an air-fryer at 360F for 4 minutes.
What to Serve with Fingerling Potatoes
These make the perfect side for melt-in-your-mouth chicken, rosemary-roasted chicken. Want veggies? Try these roasted fall vegetables or my bacon & Brussels sprouts.
Crispy Garlic Roasted Fingerling Potatoes
Watch how it’s made:
Ingredients
- 2 pounds fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prep:
- Preheat oven to 425F with the top rack positioned in the middle of the oven.
- Wash, towel dry, and cut the potatoes in half lengthwise. See notes for roasting whole.
Season:
- In a large bowl, combine the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper.
- Add the fingerling potatoes to the bowl and toss to coat all of them generously with the seasoning.
Roast:
- Spread potatoes out on a baking sheet and turn the potatoes so the cut side is down (rounded skin-side up).
- BAKE the potatoes for 25 minutes, a little longer if needed depending on the size, until they’re fork-tender. To crisp the skins, finish them on BROIL for 2 minutes. Remove them from the oven.
Notes
- Roasting your potatoes whole will add 7 to 10 minutes to the total baking time.
- You can swap the olive oil for melted butter, same amount, for a garlic-butter flavor.
- Using dried seasonings (like garlic powder and Italian seasoning) prevents fresh herbs and garlic cloves from burning at this roasting temperature.
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Jena @fuelingafitfam says
I love fingerling potatoes! For some reason I think they taste like french fries! And yes super fast and easy to cook! Thanks for a great recipe! They are on the menu for tomorrow!
Laura Fuentes says
enjoy!
Liz says
Thanks for the nice easy recipe. Have a great week.
Cynthia says
So, I’m curious — what do you think caused the wrinkling before? …oven temperature (not hot enough, not salting the potatoes, not tossing in oil? Just wondering what you did previously, and what you changed that stopped the wrinkling. Thanks!
Laura Fuentes says
baked too long for with too low temperature. i used to bake them at 300 or 325 for 30ish minutes.
Ludicrous Mama (@BitingMyHand) says
They’re also the only potatoes that can be mashed in a food processor without getting that gummy texture. (Versus hand-mashing, or using a paddle mixer.)
And trust me. With the seasonings you use here, mashing up the leftovers would taste ah-mazing! I grew up with onion, carrot, and garlic in our mashed potatoes. Everyone else’s tastes like paste to me.
Laura Fuentes says
Yum!! great idea Kendra!