Hi! I'm Lindsey.
  • About
  • Contact
  • Recipes
  • Kitchen Essentials
  • About
  • Recipes
  • Cooking Basics
  • Lifestyle
  • Shop

A Nourishing Plate

Fall, Gluten-Free, Nut-Free, Sides, Spring, Vegan, Winter · September 22, 2021

Simple Roasted Fingerling Potatoes

Jump to Recipe

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!

up close shot of roasted rainbow fingerling potatoes

Simple Roasted Fingerling Potatoes

5 from 1 vote
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.
Print Recipe Pin Recipe
Author: Lindsey Jenkins

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.
Tried this recipe?Leave a comment and rating below!

Posted In: Fall, Gluten-Free, Nut-Free, Sides, Spring, Vegan, Winter

You’ll Also Love

serving plate with roasted Brussels sprouts drizzled with a creamy lemon miso sauceAsian Brussels Sprouts With Lemon Miso Dressing
Dairy-Free Mexican Stuffed Sweet Potatoes
flakey savory galette on a baking sheetHow to Make Any Kind of Savory Galette

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Pecan Crusted Salmon With Honey Dijon Glaze

About Photo
Hi, I’m Lindsey. A Nourishing Plate is a healthy cooking site sharing flexible dairy-free recipes to inspire creativity, boost kitchen confidence, and be a more resourceful cook.

Stay Updated

Search

Seasonal Recipes

  • Fall
  • Winter
  • Spring
  • Summer

Reader Favorites

  • 3 Ingredient DIY Himalayan Salt Scrub for Glowing Skin
  • basket of apples What Goes Well With Apples?
  • Fresh artichokes What Goes Well With Artichokes?

Trending Now

  • A small bowl of spicy sushi mayo with a spoon. Japanese Spicy Mayo (For Sushi, Poke, And...
  • 3 Ingredient DIY Himalayan Salt Scrub for...
  • basket of apples What Goes Well With Apples?
  • Simple Everyday Dressing How to Make a Simple Vinaigrette Dressing

hey there!

A Nourishing Plate is a healthy cooking resource with a playful approach. Here you’ll find adaptable dairy-free recipes with substitution ideas so you can use whatever’s in season, in your pantry, or to fit your dietary needs.

Browse by Course

  • Breakfast
  • Mains
  • Salads
  • Dessert

Browse by Diet

  • Gluten-Free
  • Nut-Free
  • Vegan

Browse by Season

  • Fall
  • Winter
  • Spring
  • Summer

Let’s Connect

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Copyright © 2022 A Nourishing Plate · Theme by 17th Avenue