Name: Oven Roasted Fingerling Potatoes Recipe
Ingredients: 2 pounds Fingerling Potatoes: The star of the show! Fingerling potatoes are slender, elongated potatoes that come in a variety of colors, from yellow and red to purple. Their thin skins and naturally buttery, slightly nutty flavor make them ideal for roasting. Look for firm, smooth potatoes without any blemishes or sprouts. If you can find a mix of colored fingerlings, it will add visual appeal to your dish.; ¼ cup Extra Virgin Olive Oil: Olive oil is crucial for achieving that perfect crispy exterior. Extra virgin olive oil not only provides a beautiful richness and helps the potatoes brown, but it also adds a subtle fruity flavor. Opt for a good quality extra virgin olive oil for the best taste and health benefits. If you’re looking for a slightly different flavor profile, you could experiment with avocado oil or melted coconut oil, but olive oil remains the classic and most recommended choice.; 1 teaspoon Sea Salt or Kosher Salt: Salt is essential for bringing out the natural flavors of the potatoes and enhancing all the other seasonings. Sea salt and kosher salt are excellent choices as they are less processed and have a cleaner taste compared to iodized table salt. Kosher salt, with its larger crystals, is particularly good for seasoning vegetables as it distributes evenly and adheres well.; ½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper provides a robust, aromatic spice that complements the earthiness of the potatoes. Pre-ground pepper tends to lose its potency and flavor over time, so grinding your own just before use will make a noticeable difference in the final dish. Adjust the amount to your preference – some may prefer a more generous amount of pepper for a bolder flavor.; 1 tablespoon Fresh Rosemary, chopped (or 1 teaspoon dried): Rosemary is a classic herb that pairs wonderfully with potatoes. Its piney, slightly lemony aroma adds a layer of sophistication and warmth to the roasted potatoes. Fresh rosemary is always preferable when available; however, dried rosemary is a perfectly acceptable substitute. If using dried, remember that dried herbs are generally more concentrated in flavor, so use a smaller amount.; 1 tablespoon Fresh Thyme, chopped (or 1 teaspoon dried): Thyme, with its earthy, slightly minty and floral notes, is another herb that complements potatoes beautifully. It adds a subtle complexity and depth of flavor that elevates the dish beyond simple roasted potatoes. Similar to rosemary, fresh thyme is ideal, but dried thyme works well as a substitute.; 1 teaspoon Garlic Powder: Garlic powder provides a consistent and mellow garlic flavor throughout the potatoes. While fresh garlic is also an option, garlic powder ensures even distribution and prevents burning during the roasting process. If you prefer a stronger garlic flavor, you could consider adding a clove or two of minced fresh garlic in the last 10 minutes of roasting, but for ease and even flavor, garlic powder is perfect.; ½ teaspoon Paprika (optional, for color and a hint of smokiness): Paprika adds a touch of color and a subtle smokiness to the potatoes. It’s not essential but adds a nice visual appeal and a very mild warmth. Smoked paprika would also be a delicious alternative if you desire a more pronounced smoky flavor. Sweet paprika will contribute color without significant heat.

Ingredients

Scale

2 pounds Fingerling Potatoes: The star of the show! Fingerling potatoes are slender, elongated potatoes that come in a variety of colors, from yellow and red to purple. Their thin skins and naturally buttery, slightly nutty flavor make them ideal for roasting. Look for firm, smooth potatoes without any blemishes or sprouts. If you can find a mix of colored fingerlings, it will add visual appeal to your dish.

¼ cup Extra Virgin Olive Oil: Olive oil is crucial for achieving that perfect crispy exterior. Extra virgin olive oil not only provides a beautiful richness and helps the potatoes brown, but it also adds a subtle fruity flavor. Opt for a good quality extra virgin olive oil for the best taste and health benefits. If you’re looking for a slightly different flavor profile, you could experiment with avocado oil or melted coconut oil, but olive oil remains the classic and most recommended choice.

1 teaspoon Sea Salt or Kosher Salt: Salt is essential for bringing out the natural flavors of the potatoes and enhancing all the other seasonings. Sea salt and kosher salt are excellent choices as they are less processed and have a cleaner taste compared to iodized table salt. Kosher salt, with its larger crystals, is particularly good for seasoning vegetables as it distributes evenly and adheres well.

½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper provides a robust, aromatic spice that complements the earthiness of the potatoes. Pre-ground pepper tends to lose its potency and flavor over time, so grinding your own just before use will make a noticeable difference in the final dish. Adjust the amount to your preference – some may prefer a more generous amount of pepper for a bolder flavor.

1 tablespoon Fresh Rosemary, chopped (or 1 teaspoon dried): Rosemary is a classic herb that pairs wonderfully with potatoes. Its piney, slightly lemony aroma adds a layer of sophistication and warmth to the roasted potatoes. Fresh rosemary is always preferable when available; however, dried rosemary is a perfectly acceptable substitute. If using dried, remember that dried herbs are generally more concentrated in flavor, so use a smaller amount.

1 tablespoon Fresh Thyme, chopped (or 1 teaspoon dried): Thyme, with its earthy, slightly minty and floral notes, is another herb that complements potatoes beautifully. It adds a subtle complexity and depth of flavor that elevates the dish beyond simple roasted potatoes. Similar to rosemary, fresh thyme is ideal, but dried thyme works well as a substitute.

1 teaspoon Garlic Powder: Garlic powder provides a consistent and mellow garlic flavor throughout the potatoes. While fresh garlic is also an option, garlic powder ensures even distribution and prevents burning during the roasting process. If you prefer a stronger garlic flavor, you could consider adding a clove or two of minced fresh garlic in the last 10 minutes of roasting, but for ease and even flavor, garlic powder is perfect.

½ teaspoon Paprika (optional, for color and a hint of smokiness): Paprika adds a touch of color and a subtle smokiness to the potatoes. It’s not essential but adds a nice visual appeal and a very mild warmth. Smoked paprika would also be a delicious alternative if you desire a more pronounced smoky flavor. Sweet paprika will contribute color without significant heat.

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Instructions

Preheat Your Oven to 400°F (200°C): The first and most crucial step is to ensure your oven is properly preheated. This high temperature is essential for achieving crispy roasted potatoes. Allow your oven to reach the full 400°F (200°C) before placing the potatoes inside. Using an oven thermometer can be helpful to ensure accurate temperature.

Wash and Dry the Fingerling Potatoes: Thoroughly wash the fingerling potatoes under cool running water to remove any dirt or debris. Since we’re leaving the skins on (which is part of the charm and nutritional value of fingerling potatoes), it’s important to ensure they are clean. After washing, pat the potatoes completely dry with a clean kitchen towel or paper towels. Drying the potatoes is a critical step for crispiness. Excess moisture will steam the potatoes in the oven instead of allowing them to roast and brown properly.

Prepare the Potatoes (Optional Halving): For smaller fingerling potatoes, you can leave them whole. If your fingerling potatoes are on the larger side (thicker than about 1 inch), it’s best to halve or quarter them lengthwise. Cutting larger potatoes ensures they cook evenly and more quickly. Keeping them relatively uniform in size is key for even roasting.

Toss with Olive Oil and Seasonings: In a large bowl, place the dried fingerling potatoes. Drizzle them with ¼ cup of extra virgin olive oil. Use your hands or a spatula to toss the potatoes until they are evenly coated with oil. Ensure every potato piece is glistening with oil, as this is crucial for browning and crisping. Next, add the salt, freshly ground black pepper, chopped fresh rosemary, chopped fresh thyme, garlic powder, and paprika (if using). Toss again to distribute the seasonings evenly, making sure each potato is well-coated in the spice mixture. You want the seasonings to adhere to the oiled surface for maximum flavor.

Arrange Potatoes on a Baking Sheet: Spread the seasoned fingerling potatoes in a single layer on a large baking sheet. Avoid overcrowding the pan. Overcrowding will cause the potatoes to steam rather than roast, resulting in soggy potatoes instead of crispy ones. If necessary, use two baking sheets to ensure ample space between the potatoes. For even better browning, consider using a rimmed baking sheet and line it with parchment paper for easier cleanup, although parchment paper can sometimes slightly reduce browning compared to direct contact with the baking sheet. However, for ease of cleaning, it’s often a worthwhile trade-off.

Roast in the Preheated Oven: Place the baking sheet(s) in the preheated oven on the middle rack. Roast for 25-35 minutes, or until the potatoes are fork-tender and golden brown and crispy on the outside. The roasting time can vary depending on the size of your potatoes and your oven. Start checking for doneness around 25 minutes. To check for tenderness, pierce a potato with a fork – it should go in easily without resistance. For crispiness, look for a deep golden brown color and slightly wrinkled skins.

Flip Potatoes Halfway Through (Optional but Recommended): For more even browning, you can flip the potatoes halfway through the roasting time, around the 15-20 minute mark. Using a spatula, gently flip each potato piece to ensure all sides get exposed to the heat and become crispy. This step is not strictly necessary, but it does contribute to more uniformly browned and crispy potatoes.

Remove from Oven and Rest Briefly: Once the potatoes are roasted to your liking, remove the baking sheet from the oven. Let the potatoes rest for a few minutes on the baking sheet before serving. This brief resting period allows the internal temperature to even out and the potatoes to finish cooking through.

Serve Hot and Enjoy! Transfer the roasted fingerling potatoes to a serving dish and serve immediately while they are hot and crispy. Garnish with extra fresh herbs, if desired, for a pop of color and freshness. These oven-roasted fingerling potatoes are best enjoyed fresh from the oven when they are at their peak crispiness and flavor.

Nutrition

Serving Size: one normal portion
Calories: 220-250
Sugar: 2-3 grams
Sodium: 250-300 mg
Fat: 12-15 grams
Saturated Fat: 2-3 grams
Carbohydrates: 28-32 grams
Fiber: 3-4 grams
Protein: 3-4 grams
Cholesterol: 0 mg