Baked Fingerling Potatoes Recipe
Make Baked Fingerling Potatoes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Seasoning
Finishing & Garnish
Method
Potatoes & Seasoning
Preheat and prepare potatoes
Preheat the oven to 220°C (425°F). Wash the fingerling potatoes well to remove soil; leave skins on. If some potatoes are significantly larger than others, halve them lengthwise so pieces are uniform (about 1–1.5 in thick). Pat dry with a kitchen towel.
Make seasoned oil
In a large bowl, combine the extra-virgin olive oil, melted butter, minced garlic, chopped rosemary, thyme leaves, smoked paprika (if using), kosher salt, and black pepper. Stir until blended.
Toss potatoes with seasoning
Add the dried fingerling potatoes to the bowl and toss thoroughly so every piece is lightly and evenly coated with the seasoned oil mixture. Transfer potatoes to a rimmed baking sheet in a single layer, cut-side down where applicable, leaving small gaps for air circulation.
Roast
Place the baking sheet on the middle rack and roast for 25 minutes. After 25 minutes, use a spatula to turn the potatoes so other sides can brown. Continue roasting another 10–15 minutes until potatoes are golden-brown and fork-tender (total roast 35–40 minutes depending on size). If desired, during the last 5 minutes switch oven to broil and watch carefully to crisp and color the skins.
Finishing & Garnish
Finish and serve
Remove the potatoes from the oven and immediately transfer to a serving dish. While hot, sprinkle with the lemon zest, chopped parsley, and grated Parmesan if using. Taste and adjust seasoning with a pinch more salt and pepper if needed. Serve warm.
