Roasted Fingerling Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes – halved lengthwise (~17 small fingerling potatos)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 1 teaspoon fresh rosemary leaves – finely chopped
- 3 cloves garlic cloves – smashed, skin-on
Instructions
1. Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F.
2. Rinse and dry the fingerling potatoes, then halve them lengthwise so they roast evenly.
3. In a large bowl, toss the halved potatoes with the olive oil, kosher salt, black pepper, and chopped rosemary until evenly coated.
4. Carefully remove the hot baking sheet from the oven. Add the smashed, skin-on garlic cloves to the potatoes, then spread everything onto the sheet in a single layer, arranging potatoes cut-side down.
5. Roast until the cut sides are deeply browned and the potatoes are tender when pierced with a skewer, 20–25 minutes.
6. Toss the potatoes once, then roast 3–5 minutes more if needed to crisp the edges.
7. Taste and adjust seasoning with a pinch more salt if needed. Serve hot.
Roasted fingerling potatoes are all about contrast: a crackling, well-browned exterior wrapped around a creamy, almost buttery interior. The small, elongated shape of fingerlings gives plenty of cut surface to caramelize, while their waxy texture keeps the centers moist and velvety. Light seasoning with olive oil, salt, pepper, and a woodsy herb like rosemary lets the potato’s natural sweetness come through.
Though roasted potatoes appear across many cuisines, fingerlings—often heirloom varieties—have roots in European agriculture and found broad popularity in North American kitchens in the late 20th century. The technique of high-heat roasting on a preheated pan is a modern refinement that maximizes browning without parboiling. Today, the dish is a restaurant and home-cooking staple, prized for reliability, simplicity, and versatility alongside roasted meats, fish, or vegetable mains.