Roasted Fingerling Potatoes

The average American eats somewhere around 140 pounds of potatoes a year or 365 potatoes per person—that’s an average of a potato a day.  But only around a quarter of those potatoes are fresh (versus frozen, dehydrated or in chip form).  Let’s give that percentage a little bump up shall we?

Herb Roasted Fingerling Potatoes / Sarah Crowder / Katie Workman /

What are Fingerling Potatoes?

Fingerling potatoes are small, slim, stubby potatoes – finger-shaped, as it happens.  They have thin skins and cook up quickly, especially if you slice them in half, so when time is a factor they are just the ticket.  Besides being cute and delicious and all of that.

Herb Roasted Fingerling Potatoes / Sarah Crowder / Katie Workman /

Roasting is my favorite way to cook these little nuggets – 25 minutes in a fairly hot oven and done.  You can stick with olive oil and salt and never be disappointed, or you can add in some fresh herbs, garlic, as well as various spices, and fancy them up a bit.

I can’t think of a meal that these wouldn’t make a little bit nicer.

And they also make a terrific appetizer.  You serve with cute little toothpicks, or just let people pick up with their actual fingers.  You know your crowd, you decide.

Herb Roasted Fingerling Potatoes / Katie Workman / / Photo by Mia

What to Serve with Fingerling Potatoes:

They are delicious on their own, but you might also consider a dipping sauce, like Easiest Herb Dip Ever, Arugula Basil Dipping Sauce, or Creamy Mustard-Oregano Sauce. These would be fantastic next to a roast Porchetta or a slice of Classic Meatloaf.

Other Potato Side Dish Recipes:

Herb Roasted Fingerling Potatoes / Katie Workman / / Photo by Mia

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Herb Roasted Fingerling Potatoes

The perfect partner to most anything.
Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Diet: Gluten Free, Vegan, Vegetarian


  • 2 pounds fingerling potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon finely minced garlic
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon minced thyme leaves
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil).
  • Cut the fingerling potatoes in half lengthwise, and place them on the prepared baking sheet. Drizzle with the oil, sprinkle over the garlic, rosemary, thyme, salt and pepper, toss to thoroughly combine, and spread out on the baking sheet so that the potatoes are in a single layer.
  • Roast for about 25 minutes, until the potatoes are tender and lightly browned. Serve hot or warm.

Nutrition Information

Calories: 160.06kcal | Carbohydrates: 26.98g | Protein: 3.17g | Fat: 4.83g | Saturated Fat: 0.69g | Sodium: 300.08mg | Potassium: 643.65mg | Fiber: 3.53g | Sugar: 1.19g | Vitamin A: 55.43IU | Vitamin C: 31.81mg | Calcium: 22.87mg | Iron: 1.38mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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