Crispy on the outside, and tender on the inside, these herb roasted fingerling potatoes are an easy and delicious side dish. Wait until you try this insanely good recipe.

Who can resist the allure of perfectly crispy, golden-brown Fingerling Potatoes fresh from the oven?

These little spuds are a delightful treat, and when roasted to perfection, they can steal the show at any meal.

And the best part?

I’m using some freshly grown Fingerling Potatoes with fresh herbs from the potager garden.

In today’s post, I’m sharing my secret to achieving irresistibly crispy roasted fingerling potatoes. With a few simple steps and some handy tips, you’ll have everyone asking for seconds!

Wait until you try this crispy roasted fingerling potato recipe!

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Why Use Fingerling Potatoes?

The fingerling potato is a type of potato known for its distinctive shape and flavor. Here’s what you need to know about these small potatoes.

• Size and Shape: Fingerling potatoes are small and slender, usually about 2 to 4 inches in length. Their shape can vary slightly, but they generally resemble fingers
• Skin and Color: They have thin, edible skin, which can come in various colors, including red, yellow, and purple. Each color may have a slightly different flavor profile and appearance.
• Flavor: Fingerling potatoes are known for their unique flavor. They have a nutty, buttery, and earthy taste that sets them apart from other potato varieties.
• Texture: When cooked, fingerling potatoes have a creamy, moist flesh with a slightly waxy texture. This texture makes them well-suited for roasting, boiling, or using in salads.

Fingerlings food has become popular in gourmet cooking and is prized by chefs for its unique taste and appearance.

They can be found in many grocery stores and farmers’ markets, and if you’re a gardener like me, they are super easy to grow too.

And let me be the first to tell you that they taste even better when grown in your own home vegetable garden.

I grew them for the first time this year using grow bags and organic potting soil. It was so easy to do and I will do them again next year too.

As an aside, if you are short on growing space, the grow bags worked really well.

Popular Varieties of Fingerling Potatoes

Fingerling potatoes come in various varieties, each with its own unique flavor, texture, and appearance.

Here are some popular varieties to look for.

• Russian Banana Fingerling
• French Fingerling
• Purple Peruvian Fingerling
• Swedish Peanut Fingerling

While I’ve made this roasted potatoes recipe with other types of potatoes, it’s THE BEST with fingerling potatoes. Here’s why.

The combination of fingerling potatoes, fresh herbs, garlic, and olive oil creates a mouthwatering flavor profile. The potatoes turn crispy on the outside and creamy on the inside, while the herbs add a burst of fresh, aromatic goodness.

Not to mention, this baked fingerling potatoes recipe is incredibly easy to make. So it’s perfect for both novice and experienced cooks to whip up as it doesn’t require any complex techniques or equipment. Just toss, roast, and enjoy!

Sounds so easy, am I right?

These herb-roasted potatoes are really versatile too and can be served as a side dish for any meal.

They complement a wide range of main courses, making them a go-to option for different occasions.

I like to make them with salmon, chicken, or steak, but there’s no right or wrong way to incorporate them with a main meal.

How to Store and Reheat Roasted Potatoes

If you have leftover roasted potatoes after making this recipe and want to store them for later use, first make sure you allow them to cool to room temperature before proceeding with storage.

This helps prevent condensation inside the storage container, which can make the potatoes soggy. Because you want them to maintain their crispness or it’s just not the same.

To refrigerate, store them in an airtight container for up to four days. Anything longer than that, and you should freeze them.

To freeze, place cooled potatoes in an airtight, freezer-safe container for up to 3 months. 

When you are ready to reheat these roasted tiny potatoes, do not microwave them because they will turn out soggy. Instead, heat the oven to 350 and bake for 10 minutes until heated through.

If you’d rather skip the oven, toss them in the air fryer for 5-7 minutes at 325°F.

Herb Roasted Fingerling Potatoes FAQs

If I don’t have fingerling potatoes, what can I substitute?

If you don’t have fingerling potatoes on hand for your roasted potato recipe, don’t worry! You can easily substitute them with similar types of potatoes that you may have available.

Just make sure you cut them down to size so they are bite-size pieces and cook evenly before roasting. Here are some potato varieties that work well:

• Yukon Gold potatoes have a creamy texture and a slightly buttery flavor, making them an excellent choice for roasted potatoes. They hold their shape well when roasted and offer a delicious taste.
• Red potatoes have thin, edible skins and a waxy texture. They roast nicely and provide a lovely pop of color to your dish. No need to peel them!
• New potatoes are young potatoes harvested before they mature fully. They have a thin skin and a delicate, tender flesh. They work wonderfully for roasting and have a subtly sweet flavor.
• Baby potatoes come in various colors and varieties, such as baby reds, baby yellows, and baby blues. They are small, easy to prepare, and roast beautifully.

Do I need to wash potatoes before cooking them?

Yes, you should always them and other produce to remove dirt, bacteria, and pesticides from the skin, even if you plan on peeling them before roasting fingerling potatoes in the oven.

Wait until you are ready to use the potatoes before doing so, then rinse and scrub them with a vegetable brush to remove any remaining dirt.

For waxy potatoes, like fingerlings, the skin can tear or bruise easily, so use your hands rather than a brush to clean them. Then pat dry with a towel before preparing them for your recipe.

Do I need to peel my fingerling potatoes?

Nope, and I never do. One of the great things about fingerling potatoes is that their thin skin is perfectly edible and adds a delightful texture to dishes.

Should I boil my fingerling potatoes before roasting them?

Boiling fingerling potatoes before roasting them is not necessary. Slicing them lengthwise will be enough to ensure a crispy exterior and a cooked-through, creamy interior.

Do I need to soak my fingerling potatoes before roasting?

Generally, soaking potatoes in water can help to remove some of the excess starch which allows the potatoes to crisp up better.

Waxy potatoes such as fingerlings, however, are lower in starch than other potatoes so it is not necessary to soak them before roasting. 

Can I make this recipe ahead of time?

You totally can. Just don’t roast them. Instead, prepare the potatoes as directed, and place them in a large mixing bowl on a baking sheet.

Cover the baking sheet with foil or plastic wrap and place in the refrigerator.

When you’re ready to bake, preheat oven and roast for 45 minutes or until crispy on the outside.

Then add fresh herbs to your oven roasted fingerling potatoes to add freshness to the dish.

How to Make Irresistible Herb Roasted Fingerling Potato Recipe

Now that we’ve covered the basics about fingerling potatoes, let’s make this insanely good recipe!

If you love fingerling potato recipes, this one is my go-to because it combines the earthy flavors of homegrown herbs from my garden with the natural goodness of fresh potatoes. It’s so easy and tastes so good!

And since I grew my first homegrown potato harvest, this recipe was even better when completely made farm-to-table.

Here’s how to make this tasty side dish.

Ingredients

Here’s what you’ll need to make this delicious recipe:

• Fingerling potatoes, sliced lengthwise 
• Cooking Spray
• Extra Virgin Olive Oil
• Shallot, coarsely chopped fine
• Cloves garlic, Minced
• Chives
• Rosemary
• Sage
• Salt and pepper to taste

This fingerling potatoes oven recipe is pretty forgiving. So if you are short on shallots and have onions, it’s OK to swap that.

How to Cook Fingerling Potatoes

• Preheat oven to 400 degrees.
• Slice fingerling potatoes in half, lengthwise.
• Add sliced potatoes, olive oil, shallots, garlic, chives, rosemary, sage, salt, and pepper to a bowl, and toss to evenly coat.
• Spread potatoes in a single layer onto a greased large baking sheet or baking dish.
• Roast for 45 minutes or until crispy on the outside.
• Sprinkle with fresh herbs, if desired.
• Serve immediately.

Some cooks prefer to leave the potatoes undisturbed while they roast in the oven. But I like to mix them up halfway during cooking.

Many recipes call for placing the potatoes cut-side down when roasting too. And I sometimes do that, but if we are being honest here, I’m always in a rush to get a good meal on the table for my family so I skip that and just try to get them in a single layer so they cook evenly.

That’s not always possible if you use a baking dish to make roasted fingerling potato recipes but since I give mine a little shzsush halfway through cooking, it gets crispy and cooks really well.

So if you want to place them all face down before roasting, go for it.

More About Roasted Fingerling Potatoes

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Garden Supplies I Use

I’m often asked about the garden supplies and tools that I use most. From pruners to deer repellents, here are some of my favorites in no particular order.

• I like to use a good-quality, potting soil, garden soil, compost, and perlite when planting. While I make my own compost, you can easily buy it ready-made for use.
• I have used this deer repellent with great success. But now, I’m all about this deer repellent that is systemic instead of topical. This means the plant takes it in as opposed to it just smelling bad.
• Hands down this is my favorite hand-weeding tool. You can use it to get underneath roots and loosen soil, and it cuts down on the weeding time because you work much faster.
• But I also love this long, stand-up weeding tool to really get around roses from afar.
• I use THIS ORGANIC FERTILIZER for roses because the blooms are more prolific and it’s organic.
• And I use this organic fertilizer for my vegetables and herbs in the potager garden.
• You’ll need a sharp set of pruners when working with plants and flowers. I buy a few so I can stash them around.
• I use these garden snips to deadhead and cut flowers from my gardens.
• Where pest and disease problems are concerned, if I need to, I generally use this insecticidal soap or neem oil to help control infestations depending on the issue. When using, only apply when pollinators are less active.
• This is my favorite set-and-forget slow-release fertilizer for houseplants, annuals, and container gardens.
• Whenever I stake my peonies or other plants, I generally use these grow-through garden supports because they work really well and keep the blooms upright.

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