Roasted Fingerling Potatoes with Rosemary

Drizzled with olive oil and roasted with lemon, these roasted fingerling potatoes with rosemary are the perfect hands-off side dish.

Roasted fingerling potatoes with rosemary

We make so many one-dish meals that I sometimes forget about side dishes. So, we set about to find a lovely side dish for dinner this week…which then turned out to be our main dish, since it was so good we couldn’t stop eating it! If you’re looking for an easy and delicious side dish for an everyday meal or entertaining, these roasted fingerling potatoes with rosemary are a great choice–though your main course might feel a bit slighted!

Making roasted fingerling potatoes with rosemary

We love fingerling potatoes for their subtly sweet flavor and creamy texture! The red new potatoes in this recipe offered a great flavor contrast, and we loved the texture of both the potatoes when roasted. However, if you have only regular white potatoes on hand, you can certainly use those here. The key to this recipe is the lemon: adding thinly sliced lemons on top of the potatoes while roasting adds a pop of flavor! And the other key is fresh rosemary — it adds just the right earthy complexity to balance the dish.

Roasted fingerling potatoes with rosemary

How to roast potatoes

Making these roasted fingerling potatoes is quite easy and is also fairly hands-off. The trick to achieving perfectly roasted potatoes is to leave the skin on and add just a drizzle of olive oil. You want these rosemary roasted potatoes to be slightly slick with oil, but not drowning in the stuff (too much oil might cause the outsides to burn a little bit).

When roasting potatoes, our ideal temperature to cook the potatoes is 450ºF, since it gets them super browned on the outside and tender on the inside The potatoes will only be in the oven for about 30 minutes; you can stir the potatoes halfway through the cooking process, but don’t disturb them too much or else they won’t get crispy on the baking sheet! Serve these roasted fingerling potatoes with rosemary alongside fish, vegetarian meatloaf, and any other comforting main dish.

Looking for more roasted potato recipes?

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This recipe is…

This roasted fingerling potatoes with rosemary recipe is vegetarian, gluten-free, vegan, dairy-free and plant-based.

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Roasted Fingerling Potatoes with Rosemary


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  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Drizzled with olive oil and roasted with lemon, these roasted fingerling potatoes with rosemary are the perfect hands-off side dish.


Scale

Ingredients

  • 2 pounds fingerling potatoes
  • 1 pound red-skinned new potatoes
  • 1 lemon
  • A few sprigs fresh rosemary (for about 1 tablespoon chopped, or more if you like!)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Preheat the oven to 450°F.
  2. Wash the potatoes. Cut all potatoes except for the very smallest fingerling potatoes in half. Finely chop the rosemary. Thinly slice the lemon.
  3. In a large bowl, stir together potatoes, olive oil, kosher salt, and fresh ground pepper.
  4. Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary.
  5. Roast for 35 minutes, until potatoes are cooked through and browned.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: rosemary roasted potatoes, how to roast potatoes, roasted fingerling potatoes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    Lindsay @ Pinch of Yum
    April 18, 2011 at 7:32 am

    I love fingerling potatoes! I also absolutely love roasting them with Sel De Cuisine… a seasoning from a local food store. It has sea salt, rosemary, tarragon, crushed chili peppers, green peppercorns, white ground pepper & a touch of cinnamon, to name a few of the spices. It makes just about anything taste good! Thanks for reminding me of the delicious side dish that is roasted potatoes!

    • Reply
      Sonja
      May 5, 2011 at 10:07 pm

      Wow, that sounds delicious – thanks for the recommendation!

  • Reply
    LimeCake
    April 18, 2011 at 11:53 pm

    I’m a one-dish person too when it comes to cooking for one two. But this has gotta be one of the best sides ever! Rosemary and potatoes are just so perfect together.

  • Reply
    Shawnda
    April 19, 2011 at 5:13 pm

    I absolutely love the simplicity of flavors! (And I just found your blog – you guys are great!)

    • Reply
      Sonja
      May 5, 2011 at 10:14 pm

      Thank you! And I just realized that I’ve been following your blog in my Reader — how fun! Your blog is great too!

  • Reply
    Amanda V
    April 27, 2011 at 6:56 pm

    I happen to have all these ingredients, so I’m going to make this right quick!

  • Reply
    Eleanor W.
    May 3, 2011 at 3:23 pm

    Yum! I just made roast fingerling potatoes last night and it was hard to stop eating them! There are few things out there that are more delicious, and simple.

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