Roasted Rosemary Garlic Fingerling Potatoes

This roasted fingerling potatoes recipe is a great side dish for a dinner for two. I love this recipe, and could easily live on potatoes!

Golden brown flesh and crispy skin and sauteed onion nestled in between the colorful potatoes are so much more interesting than mashed potatoes.

Jump to:

• Lets start with "What are Fingerling Potatoes"
• Ingredients
• How to Roast Fingerling Potatoes
• 📖 Recipe

Lets start with "What are Fingerling Potatoes"

They are small  long potato with thinner skin and lower starch content than russets. These potatoes cook up the soft and buttery flavor.They also cook faster which is perfect for a weeknight meal.

Ingredients

• Fingerling potatoes – You can use any type of potato but these tri-colored fingerling potatoes present nicely when served.  They have thin skin and don’t need to be peeled.
• Olive oil – Olive oil does have a lower smoke point but I use it almost exclusively in most of my cooking. You can use any type of oil you have handy.
• Garlic – I found I get more garlicy flavor using the paste and it coats the potatoes better. If you use fresh, use a garlic press. And then throw in a couple of whole cloves when roasting.
• Salt & pepper – Adjust the amount of salt and pepper to your taste. I usually just sprinkle a pinch or two to bring out the flavors.
• Rosemary – I use dried rosemary for the coating and fresh rosemary for garnish. Other herbs that work nicely are dried Oregano, dried basil, or dried thyme.  I like the Morton & basset brand of herbs and spices.

How to Roast Fingerling Potatoes

Preheat oven to 425°. Wash and dry the potatoes and slice in half lengthwise.Add potatoes to a large bowl, and drizzle with the along with olive oil. Toss in the rosemary leaves, and garlic.

Toss to coat the potatoes, add a pinch of salt and pepper.. Spread potatoes onto a parchment-lined baking sheet arrange in a single layer. Place in oven and cook for 15 minutes. Next, then carefully remove the pan from oven and turn potatoes so they brown evenly.
Return to oven and roast for another 10-15 minutes, or until potatoes are fork-tender.

While the potatoes are roasting, melt one tablespoon of olive oil and sauté the onions until they turn deep brown, approximately 10-15 minutes.

Remove from potatoes from the oven and transfer to a serving bowl. Add onions
and toss to combine. Serve immediately.