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Dorothy Thomas

Fingerling Potato Recipe

Crispy roasted fingerling potatoes with garlic, rosemary, and parmesan—a simple yet elegant side dish perfect for any meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 450g 1 lb Fingerling potatoes (halved lengthwise)
  • 30ml 2 tbsp Olive oil
  • 3 cloves Garlic (minced)
  • 3g 1 tbsp Fresh rosemary (chopped)
  • 2.5g ½ tsp Salt
  • 1g ¼ tsp Black pepper
  • 25g ¼ cup Grated parmesan cheese (optional)
  • 15g 1 tbsp Butter (optional, for extra richness)

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper or aluminum foil

Method
 

  1. Preheat Oven – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare Potatoes – Wash and dry the fingerling potatoes, then cut them in half lengthwise.
  3. Season – In a bowl, toss the potatoes with olive oil, minced garlic, rosemary, salt, and black pepper until evenly coated.
  4. Roast – Spread the potatoes in a single layer on the baking sheet, cut side down. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
  5. Add Cheese (Optional) – Sprinkle parmesan cheese over the potatoes in the last 5 minutes of roasting.
  6. Finish with Butter (Optional) – For extra richness, toss the roasted potatoes with a tablespoon of butter before serving.
  7. Serve – Transfer to a serving dish and garnish with extra rosemary if desired.

Notes

  • Variations: Try adding smoked paprika or red pepper flakes for a spicy kick.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
  • Make Ahead: Parboil the potatoes for 5 minutes before roasting to speed up cooking time.