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This roasted fingerling potatoes recipe makes a stellar side dish! The spuds come out crispy on the outside and buttery tender on the inside.

Fingerling Potatoes
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When it comes to root vegetables, there’s nothing like fingerling potatoes. These finger-like slender potatoes have a buttery texture that’s unlike any other spud around! Roast them up until they’re crispy on the outside and tender on the inside, and warm from the oven they’re an absolute delight. We love tossing them with a little minced garlic and parsley and roasting for a few more minutes, until your kitchen is bathed in a warm, garlicky fragrance.

What are fingerling potatoes?

Fingerling potatoes are long, slender potatoes with delicate skin and a mild, buttery flavor. Contrary to what you might think, they’re fully mature when harvested. Contrast that to new potatoes, which are baby versions of larger potatoes (also called “baby potatoes”).

Fingerlings are one of our favorite varieties to roast because of their elegant shape and buttery texture. Our son Larson calls them “fingers” and we love hearing him ask, “Could I have some more fingers, please?”

Fingerling Potatoes

How to make roasted fingerling potatoes: basic steps

The basic idea for roasted fingerling potatoes is simple: once you’ve made them once, you don’t even need a recipe! Here’s the basic outline of the process:

  • Halve the fingerling potatoes. Typically you’ll find this potato roasted in halves, which makes perfectly bite sized pieces. If desired you can leave very small potatoes whole.
  • Toss with olive oil and kosher salt. Estimate 1 tablespoon olive oil for every 1 pound, and ½ teaspoon kosher salt per pound.
  • Leave space on the baking sheet. We’ve found it’s best to bake only 1 ½ pounds on one sheet. This allows maximum airflow which makes the crispiest potatoes. Load them on the baking sheet and they steam instead.
  • Roast for 30 to 35 minutes until golden brown. Start with them face down on the baking sheet, gets them the brownest.
  • Add minced garlic and roast again for a few minutes. It’s optional, but this adds the best savory flavor! Side note: it makes your kitchen smell amazing.
Fingerling Potatoes

Flavor variations

Fingerling potatoes are a variety of spud that taste good with just about anything: really just a bit of salt and pepper make magic. Once you’ve made them our basic way with olive oil and garlic, try out new flavorings for endless variations. Here are a few add-ins we enjoy:

  • Lemon: Slice 1 lemon into slices and roast them up right on the tray. It infuses incredible citrusy flavor.
  • Parmesan cheese: Add grated or shredded Parmesan cheese halfway through the bake time.
  • Rosemary: Rosemary pairs well with the earthy flavor of fingerlings, and is especially great in fall and winter. Add 1 tablespoon finely chopped rosemary in the beginning or end of the bake time.
Fingerling Potatoes

Add a dipping sauce

With their finger-shaped size, fingerling potatoes are ideal for dipping! Here are a few ideas for stellar fry dips that take these spuds one step further:

More potato recipes

There are so many ways to cook a potato…and we love all of them! Here are a few potato recipes to try:

This fingerling potatoes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Fingerling Potatoes

Roasted Fingerling Potatoes

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This roasted fingerling potatoes recipe makes a stellar side dish! The spuds come out crispy on the outside and buttery tender on the inside.


  • 1 1/2 pounds fingerling potatoes
  • 1 ½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoon minced parsley, chives or rosemary


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half. Blot them dry. In a large bowl, stir together potatoes, olive oil, kosher salt, and several grinds of fresh ground black pepper.
  3. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 30 to 35 minutes without stirring until browned.
  4. Remove the pan from the oven. Toss with the minced garlic and minced parsley. Roast another 3 minutes. Serve immediately. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Side dish
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!