These roasted fingerling potatoes are mouthwateringly crispy and topped with Parmesan cheese and fresh herbs. Say hello to your new favorite potato recipe!
As a Ukrainian family, we love the versatility of potatoes. We enjoy them mashed, fried, grilled, boiled… you name it. Fingerling potatoes are especially a hit because they make the perfect side dish (and the shape is fun!). Whether you serve them in the middle of summer or during the holidays, they’re always a treat. I’m obsessed with the simplicity of ingredients and the way that the potatoes shine in this recipe.
My famous oven-roasted potatoes are Slavic-influenced, while these fingerling potatoes have more of a Greek spin. I love serving them with Parmesan, herbs, and tzatziki sauce for dipping. Trust me — they are SO delicious this way! To make it a full meal, add beef kafta kabobs or grilled chicken thighs for protein, then fill the table with melitzanosalata (eggplant salad) as another side and baklava for dessert.
Roasted Fingerling Potatoes Video
How To Roast Fingerling Potatoes
Five minutes of prep, five ingredients, and five-star roasted potatoes — that’s this recipe in a nutshell. Let’s get roasting!
- Prepare the oven and pan: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut and season the potatoes: Wash the potatoes, then pat them dry and cut them in half lengthwise. Toss the potatoes with oil and salt.
- Bake the potatoes: Place the potatoes cut-side down on the baking sheet and bake for 25 minutes.
- Add the garnishes: Top the potatoes with Parmesan cheese and fresh herbs. Enjoy them hot!
Tips For the Crispiest Roasted Potatoes
We’re all here because we love potatoes. But do you want to make the most mind-blowing, crispy, and flavorful roasted potatoes of your life? If the answer’s yes, these tips are for you.
- Pat the potatoes dry. The drier the skin of the potatoes is, the better it’ll crisp up in the oven.
- Toss the potatoes with oil. Fat helps to accelerate the process of browning and crisping. Use olive or avocado oil, or add more flavor with melted butter.
- Use your favorite seasonings. I personally love these potatoes with the simple trifecta of salt, Parm, and herbs, but this is your chance to get creative. Toss the potatoes with dried rosemary, thyme, Italian seasoning, garlic parsley salt, or even Cajun seasoning.
- Test the tenderness with a fork. Depending on how big the potatoes are, they may need more or less than 25 minutes to cook through. The potatoes are done when a fork easily pierces them.
- Enjoy the potatoes immediately. This might be the most important tip! Don’t wait to dive in — the skin is crispiest right when the potatoes come out of the oven (just make sure not to burn your mouth).
Storage & Reheating
Nothing quite compares to fresh and crispy roasted potatoes, but don’t throw away the leftovers! Follow this guide to make the most of your fingerling potatoes for days.
- Storage: Store leftover roasted potatoes for up to four days in an airtight container in the refrigerator.
- Reheating: To restore the most crisp to your leftover potatoes, reheat them in the air fryer (this is one of my kitchen staples) at 400°F for 3-5 minutes. For larger batches, use the oven. Place the potatoes in a baking pan covered with aluminum foil and bake for 20 minutes, then remove the foil and crisp up the tops for another 5-10 minutes. If you’re in a hurry, simply use the microwave.
More Potato Recipes
- Bacon Wrapped Potatoes — My grandma’s amazing recipe
- Air Fryer French Fries — Ready in 15 minutes!
- Garlic Mashed Potatoes — The most luxurious mashed potatoes you’ll ever try
- Creamy Potato Soup — Silky, savory, and even better with plenty of toppings
Recipe
Ingredients
Instructions
- Preheat the oven to 425°F. Wash the potatoes and pat them dry with paper towels.
- Slice the potatoes in half lengthwise. Toss them with the olive oil, then season them generously with salt.
- Arrange the potatoes cut-side down on a lined baking sheet. Bake the potatoes for about 25 minutes, or until they are golden-brown, crispy, and tender enough to be easily pierced with a fork.
- As soon as the potatoes come out of the oven, sprinkle the freshly grated Parmesan and chopped herbs on top. Enjoy!
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