Everyone loves roasted potatoes, but most people are more familiar with using bigger potatoes. Why not play around with making some tasty fingerling potatoes instead?
Table of Contents
- Roasted Fingerling Potatoes
- What are Fingerling Potatoes?
- Roasted Fingerling Potatoes Ingredients
- How To Make Roasted Fingerling Potatoes
- Why Use Both Butter & Olive Oil Together?
- How To Stop The Potatoes From Burning
- PIN THIS RECIPE to your SIDE DISH RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
- Roasted Fingerling Potatoes Recipe
Roasted Fingerling Potatoes
Roasted potatoes are everyone’s favorite big dinner side dish, but the big problem with them is how long they tend to take in the oven.
No matter how long you allow for your big, starchy potatoes to take in the oven, they still somehow don’t seem to get cooked in time.
A great solution to this problem is to use fingerling potatoes!
What are Fingerling Potatoes?
These small, stubby little potatoes aren’t just new potatoes, which are typically just younger, underdeveloped potatoes.
Instead, fingerling potatoes are naturally smaller and more narrow and are typically considered a heritage variety. There are all kinds of different varieties available, but they all roast up really well and have a wonderful tendency to get delightfully crisp.
Here’s how to make a perfect plate of roasted fingerling potatoes to go with any main dish for dinner.
Roasted Fingerling Potatoes Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Fingerling potatoes, washed and sliced in half lengthwise
• Olive oil
• Dried rosemary
• Sea salt & black pepper
How To Make Roasted Fingerling Potatoes
• In a large bowl, toss the potatoes with butter, olive oil, garlic, rosemary, and the seasonings
• Bake for 25 minutes at 425 Fahrenheit, shaking the pan once or twice while baking until they are browned and crispy
• Garnish with parsley and serve
Why Use Both Butter & Olive Oil Together?
A pretty common addition to a lot of recipes involving browning potatoes is the use of both butter and olive oil together.
They are both cooking fats, so why use them together instead of just only one of them?
You might have heard that the olive oil stops the butter from getting burned, but this is actually just a cooking myth – the butter still burns before the olive oil, but the stronger tasting olive oil helps to hide any burning.
No, the real reason to use both butter and olive oil is that they taste good! Both are delicious in their own way, so why not use both to flavor everything? Just make sure that you don’t brown the fats too much by cooking them too hot. Otherwise, you will end up with some burnt, black butter.
How To Stop The Potatoes From Burning
The big reason to use fingerling potatoes instead of the standard thick and starchy potatoes used for roast potatoes is because of the fact that they cook a lot quicker, as well as tasting really good.
However, they can actually cook way too quickly if you aren’t careful, resulting in some burnt potatoes. Not only will the edges burn and get disgusting, but the fats will also burn, resulting in some really rancid, burnt flavors. Perhaps even worse, if the potatoes overcook, you might end up with some parts really well done, and others almost raw.
To avoid this, keep the oven at a consistent 425 Fahrenheit, as well as do the always reliable shaking the tray trick.
Once or twice during the cooking time, pull the sheet pan slightly out of the oven while wearing oven gloves and give the pan a really vigorous shake.
This shake will help rotate the potatoes, exposing less cooked parts of the potato to the heat and allowing for more even browning and more even cooking.
You could flip each potato with a pair of kitchen tongs instead, but not only does this take way longer, but it actually is a bit worse as well. A good hard shaking of the pan helps to mix up the seasonings and the fats on the pan, ensuring not only better coverage but better mixing and even cooking as well.
Looking for more delicious Side Dish recipes? Try these out:
Enjoy! Man, there is nothing I love like a pan of roasted carbs!
PIN THIS RECIPE to your SIDE DISH RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Roasted Fingerling Potatoes
- Side Dish
- Karlynn Johnston
- 2 pounds fingerling potatoes washed and sliced in half lengthwise
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 4 large cloves garlic minced
- 1 tablespoon dried rosemary
- Flaked sea salt and pepper
- 1 tablespoon parsley fresh chopped, for garnish
- Preheat your oven to 425°F. Get out a large rimmed baking tray and set aside.
- In a large bowl, toss the potatoes with the butter, olive oil, garlic, rosemary and the season to your liking with salt and pepper.
- Bake for 25-30 minutes, shaking the pan once or twice while baking until the potatoes are baked, crispy and browned.
- Garnish with parsley and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.