These simple roasted fingerling potatoes are crispy on the outside and creamy in the center. Because they’re so easy, they’re a great option for those days when cooking is the last thing you want to do.
As much as I love a good batch of french fries with dipping sauce when I’m out and about, there’s nothing that really compares to making roasted potatoes at home. Once you find a method you like, the seasoning options are endless and you’ll find yourself throwing together a batch for any meal whether it’s breakfast or dinner.
Fingerling potatoes work really well for roasting because of their size. The result is a blistery texture with golden-hued crispy goodness. And they’re still amazing even after you reheat them, unlike bigger potatoes that dry out when reheated.
Ingredients
- fingerling potatoes
- extra virgin olive oil
- kosher salt
- freshly cracked black pepper
How to Make Roasted Fingerling Potatoes
Preheat your oven.
Cut the potatoes. Depending on their size, you can either halve the fingerling potatoes lengthwise or cut them into smaller uniform pieces so they cook evenly (this is the option I took since mine were a variety of sizes) and put them on a baking sheet.
Drizzle. Pour olive oil over the potatoes, tossing with your hands until each piece is coated before arranging them in a single layer.
Season. Generously season them with salt and freshly cracked black pepper.
Bake. Cook the potatoes in the oven until they’re golden brown and soft in the middle.
Helpful Cooking Tips
Do you need to line your baking sheet?
This is completely optional. You can use parchment paper or a silicone baking mat, or put the cut potatoes directly on the baking sheet. If you put enough oil on them, it provides a barrier that helps prevent them from sticking. I also like the crisp it develops on the outside of the potato. If you use minimal oil, you may want to line your baking sheet.
To flip or not to flip?
One of the best parts of these potatoes is that they’re ridiculously easy to make. I don’t personally flip the potatoes halfway through the baking process, which makes them completely hands-off. If your fingerling potatoes are larger and you only cut them in half, then you may want to flip halfway through.
Any color is great
The fingerling variety comes in red, yellow, and purple potatoes. You can buy them as individual colors or in a rainbow bag (this is what I used). If serving them buffet style, opt for the rainbow potatoes for a table stunner.
More Side Dishes You’ll Love
- The Best Ever Shishito Peppers
- Marinated Portobello Mushrooms
- Creamy Cauliflower Mash
- Life-Changing Crispy Smashed Potatoes
Please let me know if you make these simple roasted fingerling potatoes in the comments below!
Simple Roasted Fingerling Potatoes
Ingredients
- 1½ pounds fingerling potatoes any color
- 1-2 tablespoons olive oil
- kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Cut the potatoes. Depending on their size, you can either halve the fingerling potatoes lengthwise or cut them into smaller uniform pieces so they cook evenly (this is the option I took since mine were a variety of sizes) and put them on a baking sheet.
- Drizzle. Pour olive oil over the potatoes, tossing with your hands until each piece is coated before arranging them in a single layer.
- Season. Generously season them with salt and freshly cracked black pepper.
- Bake the potatoes for 35 minutes or until they're golden brown and the center is soft.
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