Garlic Herb Roasted Fingerling Potatoes

I discovered the magic of fingerling potatoes during a particularly stressful dinner party when my planned side dish fell through at the last minute. With forty minutes to spare, I grabbed these slender little potatoes from the farmers market, tossed them with garlic and rosemary, and threw them in a hot oven. What emerged was crispy, golden, and so fragrant that guests started gathering in the kitchen before the main course was even ready. That night taught me that sometimes the simplest preparations reveal the truest flavors.

My daughter once asked me why these potatoes tasted different from any others she'd had, and I realized it was the moment when those herbs actually infuse the oil before roasting—that's when the real flavor building happens. She started requesting these for every family dinner after that, which meant I'd figured out something worth repeating.

Ingredients

• Fingerling potatoes: These narrow, elegant potatoes have thinner skin and waxy flesh that crisps beautifully without drying out. Halving them lengthwise exposes that flat surface to direct heat, which is where the magic happens.
• Olive oil: Use a good quality oil here—it carries all the garlic and herb flavors directly into those potatoes as they roast.
• Fresh garlic: Minced small so it distributes evenly and toasts into sweet, mellow cloves rather than burning into bitter bits.
• Fresh rosemary: The star of the show. If using dried rosemary, cut the amount in half since it concentrates as it dries.
• Thyme and parsley: These are optional but add subtle layers—thyme brings earthiness, parsley brightens the finish.
• Sea salt and black pepper: Season generously before roasting so the flavors penetrate, then finish with flaky salt for texture.

Instructions

Get your oven hot and ready:

Preheat to 425°F and line your baking sheet with parchment paper or a light coating of oil. A hot oven is what transforms those potatoes into crispy little treasures.

Coat everything in herb-infused oil:

Toss your halved potatoes in a large bowl with olive oil, minced garlic, fresh rosemary, and any other herbs you're using. Make sure every piece gets coated—this is where the flavor lives.

Arrange them cut-side down:

Spread the potatoes on your sheet in a single layer with that flat cut side facing down directly on the pan. This contact with the hot surface is what creates the golden crust.

Roast until golden and tender:

After about 12-15 minutes, flip them over so the other side gets its turn at the heat. You're looking for deep golden brown edges and potatoes that yield easily to a fork, usually around 25-30 minutes total.

Finish with intention:

Remove from the oven and while they're still warm, sprinkle with flaky sea salt and any extra fresh herbs. This final touch adds texture and brightness that makes people ask for the recipe.

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There's a specific moment when you pull these from the oven and the aroma hits you—that's when you know you've got something worth serving to people you care about. These potatoes have a way of turning a regular weeknight dinner into something that feels intentional and special.

Making Them Your Own

The beauty of this recipe is how willing it is to adapt to what you have on hand. I've made these with smashed red potatoes when fingerlings weren't available, and while the texture shifts slightly, the herb-roasted magic remains. Once you understand the technique—coat, arrange cut-side down, roast hot and fast—you can swap in whatever potatoes look good at the market.

Serving and Pairing

These potatoes live best alongside something that needs a supportive companion—roasted chicken, grilled steak, or even a vegetarian grain bowl. I've learned that the herbaceous quality makes them versatile enough for almost any main protein without competing for attention. A squeeze of fresh lemon juice right before serving adds brightness if your menu feels like it needs a little lift.

Timing and Preparation

The entire recipe takes about forty minutes from start to finish, but the actual hands-on time is barely ten minutes. You can prep your potatoes and herbs while the oven preheats, then let the oven do the heavy lifting while you focus on other parts of your meal. This is a dish that works perfectly for busy evenings when you want something that tastes like you spent way more time than you actually did.

• Wash and halve your potatoes right before tossing—cut surfaces won't discolor if you work quickly.
• If making ahead, you can prep the herb-oil mixture earlier in the day and toss everything together right before roasting.
• Leftovers are excellent cold the next day, or reheated gently in a low oven until warmed through.

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These roasted potatoes remind me why simple cooking often tastes the best. There's something honest about letting good ingredients—potatoes, herbs, garlic, oil—speak for themselves.

Recipes Q&A

→ How do I know when the potatoes are done roasting?

Pierce a potato with a fork; it should be tender inside and golden brown with crispy edges on the outside.

→ Can I substitute fingerling potatoes with another variety?

Yes, baby Yukon Gold or red potatoes cut into small chunks make excellent substitutes for fingerlings.

→ How can I ensure the potatoes get extra crispy?

Arrange the potatoes in a single layer, cut-side down, and flip them halfway through cooking for even browning and crunch.

→ Can I use dried herbs instead of fresh?

You can use dried herbs, but reduce the quantity; for example, use 2 teaspoons of dried rosemary instead of 2 tablespoons fresh.

→ What main dishes pair well with this side?

These roasted potatoes complement roasted chicken, steak, or a vegetarian main perfectly.