I love roasted potatoes, so when I spotted some gorgeous colorful fingerling potatoes at the farmer’s market, I knew just what to do with them! Simple seasonings, oil, and fresh herbs for serving are all you need to make crispy fingerling potatoes right at home. They’re as good as the ones I get at fancy restaurants, too!
What’s in This Fingerling Potato Recipe?
Fingerling Potatoes: These small, finger-shaped potatoes are waxy, so they hold up well to roasting and brown beautifully in the oven. Garlic: Smashed garlic cloves are less likely to burn in the oven and contribute a rich earthy and slightly sweet flavor. Italian Seasoning: Adds a classic herbal and Italian flavor to the potatoes. Chives: Add a pop of freshness and a light onion flavor.
How to Store and Reheat
Store leftover fingerling potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a 350°F oven for 7-10 minutes.
Serving Suggestions
These classically tasty fingerling potatoes are a great recipe to have in your arsenal. They go with just about any protein, but I particularly love them with Tuscan chicken, restaurant steak, oven fried chicken, or crockpot smothered pork chops.
How to Make Fingerling Potatoes Step by Step
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Slice 1½ pounds of fingerling potatoes in half lengthwise and transfer to a large bowl. Smash 8 cloves of peeled garlic with the side of your knife and add to the bowl. Drizzle over 3 tablespoons of olive oil and toss. Sprinkle in ½ tablespoon of Italian seasoning, ½ teaspoon of salt salt, and black pepper to taste. Toss until the potatoes are evenly coated with the spices. Arrange the potatoes cut side down on the sheet pan. Bake for 15 minutes, stir, and bake for another 10 minutes. Transfer to your serving plate and garnish with 1 tablespoon of sliced chives, flaky sea salt, and lemon wedges.
