Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2024)

CrispyRoasted Fingerling Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always abig hitwith everyone!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (1)

Is there anything better than a crispy on the outside, fluffy on the inside, roasted potato? I don’t think so.

Roasting potatoes is pretty much the same whatever kind of potato you’re using, but I still wanted to share my handful of secrets to achieve that perfect roasted fingerling potato. It’s such a simple thing, but so delicious!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2)

Ingredients notes

  • Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
  • Butter: Feel free to use oil in place of the butter, if you prefer.
  • Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
  • Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.

How to make Roasted Fingerling Potatoes

1. First, clean your potatoes and slice them in half lengthwise. It’s important to do lengthwise here, because they will look better and also cook faster.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (3)

2. Add all of the seasoning to the bowl with the potatoes and stir well.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (4)
Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (5)

3. Melt the butter on a hot pan (just stick the pan in the oven as it heats up!).

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (6)

4. Add the seasoned potatoes and toss them in the hot butter to coat.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (7)

5. Place all of the potatoes in a single layer with the cut side facing down – this will help them to brown and crisp up nicely!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (8)

6. Roast the potatoes in the hot oven until golden and crispy.

You can finish them under the broiler for one minute if you want them to get crispy all around – but that’s entirely optional!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (9)

I like to sprinkle on some fresh parsley for serving, but that’s entirely optional! Just make sure you serve them hot – that’s when they taste best!

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (10)

Recipe tips

Parboil?

Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling.

Be careful with your seasoning.

I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven.

Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder.

Bake on an unlined sheet pan.

No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. If you must line the pan, aluminium foil is the only option I would recommend.

Use the right sheet pan.

You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier.

I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries.

Place the potatoes cut side down.

I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down.

You’re going to need some oil.

Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (11)

More easy potato dishes

  • Crispy Garlic Smashed Potatoes
  • Instant Pot Mashed Potatoes
  • The Best Instant Pot Potatoes
  • Boxty: Irish Potato Pancakes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (16)

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Crispy Roasted Fingerling Potatoes

CrispyRoasted Fingerling Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always abig hitwith everyone!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

5 from 51 votes

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Recipe details

Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

Servings 6 servings

Difficulty Easy

Ingredients

  • 2 pounds fingerling potatoes cleaned and cut in half lengthwise
  • 1 tablespoon oil optional for extra-crispness
  • 1 teaspoon dried garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • black pepper to taste
  • coarse sea salt cracked black pepper and chopped fresh parsley, to serve (optional)
  • 2 tablespoons butter

Instructions

  • Prep: Preheat the oven to 420°F (220°C). Place a dark-colored baking sheet in the oven to heat up.

  • Season the potatoes: Carefully toss the cut potatoes in a large bowl with oil (if using), garlic powder, paprika, Italian seasoning, salt and black pepper. Make sure all potatoes are evenly coated.

  • Add potatoes to baking sheet: Carefully remove the preheated baking sheet from the oven using oven gloves. Melt butter on pan, then carefully toss potatoes on the pan in butter. Spread out potatoes in a single layer with their cut side DOWN.

  • Bake: Bake the potatoes for around 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish under the broiler for 2-3 minutes to really crisp up the top as well.

  • Garnish: Sprinkle the hot potatoes with black pepper, sea salt flaked and fresh parsley, if you like. Serve immediately.

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Notes

Ingredients notes

  • Potatoes: If you don’t have any fingerling potatoes, baby potatoes are really great, too.
  • Butter: Feel free to use oil in place of the butter, if you prefer.
  • Italian seasoning: Use dried parsley, dried oregano or Provencal Herbs in place of the Italian seasoning for a flavor variation.
  • Ground paprika: Feel free to substitute chili powder for a part of the ground paprika to add some heat to the potatoes.

Recipe tips

Parboil? Yes, you can pre-cook your potatoes to give them a rough outside, so they crisp up more. I do this often for my crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Kind of… Rustic. So for nice dinners and holidays, I like to stick to the “regular” way of not parboiling.

Be careful with your seasoning. I once made roasted potatoes with alllll the herbs, and sadly they all burned to a crisp in the oven. So I now add these fun flavor things after the potatoes come out of the oven. Ground spices, fresh rosemary and a small dose of dried herbs are generally OK. Fresh garlic is problematic, which is why roasted potatoes are one of the few places I use dried garlic powder.

Bake on an unlined sheet pan. No silicone mats or parchment, they will make your potatoes soggy. Just deal with the cleanup, it’s worth it. And by “deal with” I definitely mean “outsource”.

Use the right sheet pan. You’ll want to use a dark-colored sheet pan, because it reflects the heat better. In plain English: Your potatoes will get crispier. I also preheat my sheet pan whenever I want to make something crispy baked in the oven – from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries.

Place the potatoes cut side down. I know it seems counter-intuitive, but the part of the potato that’s ON the baking sheet is the part that actually gets browned the most. If you’re cutting the potatoes into chunks (like my Roasted Red Potatoes with Feta and Mint), it doesn’t matter much. But the fingerling potatoes from this post? Definitely pay attention to placing them cut-side down.

You’re going to need some oil. Not gallons of it, but don’t skimp on it. a) the potatoes will stick to the sheet pan and b) they will get mushy, not crispy.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 26gProtein: 3gSodium: 203mgFiber: 3gSugar: 1g

Nutrition is an estimate.

More recipe information

Course: Side Dish

Cuisine: American

Recipe first published on 03/27/2018. Update on 01/12/2021.

Crispy Roasted Fingerling Potatoes Recipe - Savory Nothings (2024)

FAQs

Why are my potatoes not getting crispy in the oven? ›

You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes. You might be using the wrong type of potato. Potatoes with a high starch content, such as Russet potatoes, are better for baking because they become fluffy and crispy when cooked.

Should you boil potatoes before roasting? ›

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

Which oil is best for roasting potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get hotter without imparting off flavors.

Why do you soak potatoes before roasting? ›

These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy. Soak them at least one hour.

What makes potatoes crunchy? ›

Baking Soda: Do not skip the step of boiling your potatoes with baking soda. Baking soda will help your potatoes get crispy in the oven. This is the trick! Thyme: I used fresh thyme for these crispy potatoes but you can also use dried thyme or swap out the thyme for a different herb like rosemary.

How do you keep roast potatoes crisp? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

What happens if you don't boil potatoes before roasting? ›

The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature. If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks.

Why put flour on roast potatoes? ›

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

What does baking powder do to potatoes? ›

I first came across this trick from a post on Serious Eats – baking soda creates an alkaline environment for the potatoes to boil in, which maximises the starch so our roast potatoes are extra crispy! Swish the potatoes around your colander after boiling.

Is it better to roast potatoes in olive oil or vegetable oil? ›

Is there a better oil for roasting potatoes? While many swear by duck or goose fat for the crispiest roast potatoes, olive oil is a fantastic plant-based alternative that offers a different but equally tempting flavour profile. Different olive oils have unique flavour profiles to experiment with.

Can you put too much oil in roast potatoes? ›

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

What potatoes does Gordon Ramsay use for roasting? ›

Good popular choices include Maris Piper, Desiree and King Edward but availability varies with the time of year – as does size. For proper traditional roasties you only need to make sure you don't buy small waxy salad potatoes.

What happens if you don't soak potatoes before baking? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What happens if I don't soak potatoes before frying? ›

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Is it better to roast potatoes on parchment paper or aluminum foil? ›

Roasting potatoes:

Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. (Note: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick.)

Why is my baked potato still hard after cooking? ›

You don't check the temperature

A temperature between 205F to 212F inside the potatoes mean that they are cooked. If the temperature is below that, the potato may be too hard still inside, and if you go above it, they may become gummy.

Why are my potatoes soggy and not crispy? ›

Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Why are my baked potatoes soggy? ›

Potatoes that stand for long periods after baking also tend to be soggier than those served immediately. So don't bake potatoes ahead of time and then reheat them—they just won't be as good. Purchase varieties of potatoes that are known as "mealy" because this type of potato is well-suited to baking.

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