Roasted Fingerling Potatoes

I love these wonderful little gourmet potatoes. Sometimes I can find them at the local farmer’s market, other times, fingerling potatoes make a brief appearance at my favorite grocery store. Sure, they’re not always available at every grocers, but if you keep your eyes open, you’ll see them from time-to-time. Of course, when I find them, I feel compelled to roast up a batch. These lovely potatoes are creamy on the inside with a nice crunch on the outside from where the potatoes made contact with the baking sheet. You can adjust the spices if you like, use your own favorite herbs, but I adore rosemary with potatoes, they just seem to belong together!

Print Recipe

Roasted Fingerling Potatoes

Roasted fingerling potatoes have a lovely creamy, smooth interior with a flavorful exterior that is slightly crispy. These potatoes can be served with just about any meal. We love them with steak, fish, pork chops, or even a hearty slice of meatloaf.

Servings

Ingredients

• 2 lbs fingerling potatoes, halved
• 4 Tbsp extra virgin olive oil
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tsp minced fresh rosemary leaves
• 2 cloves garlic, minced

Servings Ingredients 2 lbs fingerling potatoes, halved 4 Tbsp extra virgin olive oil Kosher salt, to taste freshly ground black pepper, to taste 2 tsp minced fresh rosemary leaves 2 cloves garlic, minced

Instructions

1. In a large bowl, combine the olive oil, salt, pepper, rosemary, and garlic with your hands. Add the potatoes and mix with your hands to evenly coat.
2. On two baking sheets, arrange the potatoes in a single layer, cut side down. Roast potatoes in the preheated oven for about 40 minutes, or until the tops are wrinkly and the cut ends are a deep golden brown. Serve hot.