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Fingerling Potato Roast

A simple and delicious roasted fingerling potato dish with crispy skins and tender interiors, seasoned with olive oil, salt, pepper, and fresh rosemary.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds fingerling potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh rosemary chopped

Equipment

  • Large baking sheet
  • Mixing bowl
  • Sharp knife
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash the fingerling potatoes thoroughly under cold water.
  3. Slice the fingerling potatoes in half lengthwise to increase surface area.
  4. In a mixing bowl, toss the halved potatoes with olive oil, salt, black pepper, and chopped rosemary until evenly coated.
  5. Spread the seasoned potatoes cut side down on a large baking sheet, ensuring they are not overcrowded.
  6. Roast in the preheated oven for 25–30 minutes, checking for tenderness and crispiness.
  7. At the halfway point, flip the potatoes gently to promote even browning.
  8. Remove from oven once golden brown and tender, then serve hot.

Notes

For extra flavor, sprinkle grated Parmesan cheese during the last few minutes of roasting. To customize, try herbs like thyme or oregano.