Roasted Fingerling Potatoes in a cast iron skillet with fresh herbs.

Oven Roasted Fingerling Potatoes

A deliciously easy and healthy side dish for steak, fish or chicken. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 140kcal
Author Tempie


  • 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: