These Oven Roasted Fingerling Potatoes, seasoned with fresh herbs and garlic, make a tasty side dish for steak, fish or chicken!
Potatoes are definitely high on my list of comfort food dishes, and these roasted potatoes make a super comforting side dish. Slightly firm exteriors with yummy tender insides. Seasoned to perfection with fresh rosemary, sage, and garlic!
These roasted fingerling potatoes are elegant enough for a holiday meal, but also easy enough for a weeknight dinner. This recipe makes enough for four people so it would be great for a Thanksgiving dinner for two. Or, you could easily double it and just use a larger pan if you are having more guests.
How To Cook Fingerling Potatoes?
Roasting is the way to go when cooking fingerling potatoes in my opinion. One great thing about them is that they roast pretty quickly.
How Long to Roast Fingerling Potatoes
Preheating the pan is a key element in this recipe. It helps in getting the potatoes evenly browned and saves a bit of time. Then roast until crispy on the outside and they pierce easily with the tip of a knife. Exterior will still be slightly firm, with tender insides. They should be cooked in about 20 minutes
Originally, my recipe called for sliced garlic (as it shows in the pictures), but I found that it resulted in some of the garlic getting burned by the end of roasting. I’ve adapted my recipe to call for whole unpeeled garlic cloves.
Oven Roasted Fingerling Potatoes
A deliciously easy and healthy side dish for steak, fish or chicken.
- 1 pound fingerling potatoes, scrubbed and dried (halve any really large ones)
- 1 1/2 tbsp melted ghee or olive oil
- 2 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1/2 tsp fine sea salt or salt to taste
- 3 small cloves of garlic, left unpeeled
Preheat oven to 425°F and place cast iron skillet or rimmed baking sheet in oven while it heats.
In a large bowl, add the potatoes, oil, fresh herbs, garlic cloves, season with salt and pepper and toss together.
Once the oven is preheated, carefully remove the skillet or rimmed baking sheet from the oven, add the potatoes to the pan and place back into the oven. If using a baking sheet, lightly coat with oil before adding the potatoes.
Roast them for 20 minutes, or until crispy on the outside and they pierce easily with the tip of a knife. Exterior will still be slightly firm, with tender insides.
Estimated Nutrition Facts: