Roasted Fingerling Potatoes

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Roasted fingerling potatoes are a quick and easy side dish ready in under 30 minutes! Just toss with olive oil, salt, pepper, and freshly minced garlic. The perfect side dish to complement chicken, beef, fish or pork.

Cast iron pan with roasted fingerling potatoes

Nothing is more satisfying than the oil-infused smell of crispy roasted fingerling potatoes sizzling hot out of the oven. These unassuming little potatoes yield crunchy exteriors with a burst of flavor. Thankfully this side dish requires minimal effort for maximum taste.

Just toss the potatoes with everyday pantry staples like olive oil, salt, pepper, and garlic, then roast in the oven until crisp. This recipe might just earn a permanent spot in your weekly dinner rotation. It has at our house!

About fingerling potatoes

These elongated tubers are unique because of their thin skin, creamy flesh, buttery, and subtly sweet flavor. They tend to be in season from spring to summer and come in yellow, red, purple and even white colors. Each variety provides different phytonutrients and nutritional benefits. The most common types being the yellow Russian Banana, French Fingerling with red streaks, and red Ruby Cresent.

Fingerling potatoes with their slightly bumpy surface cook relatively fast because of their small size and long shape. They’re low in starch content and hold together well after cooking, which makes them a waxy type of potato. They’re also great for boiling, roasting at high temperatures, sauteing, and exceptionally tasty in potato salads.

Cooking fingerling potatoes in garlic-infused olive oil

Tips for cooking with fingerling potatoes

  • Do not peel! Fingerling potatoes have thin skins that are easy to eat.
  • Potatoes cook faster when cutting in half, and have more surface area for a crunchy texture.
  • Add in seasonings like salt, pepper, garlic, onion powder, paprika, or cumin for flavor.
  • Use fresh herbs like thyme and rosemary to infuse delicate aromas into the potatoes while cooking.

Using a skillet versus sheet pan

To infuse garlic flavors into the olive oil, briefly saute minced garlic first in a skillet like a cast iron pan. Then mix the sliced fingerling potatoes with the garlic-infused oil, salt, and pepper. Then place the skillet into the oven and cook until the tubers are crispy and golden in color.

If you don’t have an oven proof pan, arrange the potatoes on a rimmed baking sheet coated with cooking spray or oil. Cook until tender. You can still use garlic-infused oil although the process is more straightforward with the one-pan technique.

Top down photo of roasted fingerling potatoes in a cast iron pan

You’ll find that the pieces of garlic also get crispy after roasting. They have a nice crunch and flavor as well. Make sure to roughly chop the garlic as it will burn off entirely if too finely minced.

Fresh chives have a delicate onion flavor, complementing the roasted fingerling potatoes. I recommend garnishing right before serving this side dish. Other herbs like minced parsley, oregano, and thyme add a lovely fresh and herbaceous flavor as well.

Close up photo of roasted fingerling potatoes with seasonings and garnish

When I was on the Whole30 diet, I roasted the potatoes in homemade ghee, and they were delightful alongside any entree. What’s your favorite way to cook fingerling potatoes? I’d love to hear in the comment section below!

More potato recipes

Difference between new potatoes and fingerling potatoes

New potatoes are round or oblong, small, immature potatoes harvested before their starches develop. They’re any baby potato. Fingerling is a specific heirloom variety of potato from the Andes. They both have a waxy texture and thin skin. If fingerling potatoes are not in season, new potatoes are a comparable substitute.

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Roasted Fingerling Potatoes

Roasted fingerling potatoes ready in under 30 minutes! Tossed with olive oil, salt, pepper and freshly minced garlic, this is a simple go-to side dish.
Pin Print Review
4.12 from 50 votes
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings 4
Course Side
Cuisine American


  • 1 pound fingerling potatoes, sliced in half lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic, roughly minced
  • ¾ teaspoon kosher salt
  • black pepper, for seasoning
  • 2 teaspoon chopped chives


  • Preheat oven to 400°F (204ºC).
  • Heat a large oven-proof skillet on a stovetop over medium heat. Once hot, add the olive oil. Once warm, add garlic and saute until fragrant, 30 seconds.
  • Remove the garlic from the oil and reserve.
  • Add sliced fingerling potatoes and stir until coated with the garlic infused oil.
  • Sprinkle salt over the potatoes and stir to combine.
  • Transfer skillet to the center position in the oven.
  • Roast the potatoes for 15 minutes.
  • Remove the potatoes from the oven, stir, and then sprinkle the reserved garlic over the top. 
  • Cook until lightly golden and fork tender, 5 to 10 minutes.
  • Season potatoes with black pepper and garnish with chives.
  • Place roasted fingerling potatoes in a large bowl and serve hot.


  • If you find that the garlic is getting too crispy and browned after roasting, remove the garlic after sauteing in oil for 30 seconds and reserve. After 15 minutes of roasting, sprinkle the garlic on top and continue to bake until potatoes are fork-tender.
  • MAKE IT WHOLE30: Use extra-virgin olive oil or ghee instead of olive oil. Use sea salt instead of kosher salt.

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Nutrition Facts
Roasted Fingerling Potatoes
Amount Per Serving
Calories 156 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 377mg16%
Potassium 10mg0%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 0.03g0%
Protein 3g6%
Vitamin C 34.7mg42%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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20 Comments Leave a comment or review

  1. Curt Snyder says

    I doctored them up with dried oregano and basil, just sprinkled on top prior to roasting. My grandsons really liked them ( as do I)

  2. Celeste says

    Smells so good. It’s in the oven now. I lost and haven’t replaced my big cast iron skillet, so I’m cooking them in a Dutch oven. Quarantine is in effect, so I could only use what I had. So dried cubes and I threw in some summer savory also. The garlic is very well cooked, so I’m not going to cook it any more.

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