Roasted Fingerling Potatoes Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Clean and halve

Rinse fingerling potatoes under cold water and scrub to remove dirt. Pat dry. If potatoes are larger than 2 inches, halve lengthwise; leave smaller ones whole so pieces are roughly uniform in size.

Parboil the potatoes in salted water: place potatoes in a pot, cover with cold water by 1 inch, add coarse salt, bring to a simmer and cook until just tender at the center (about 8–10 minutes depending on size). Do not let them become fully soft. Drain thoroughly and let steam-dry in the colander for 5 minutes to remove surface moisture.

Toss with oil and aromatics

In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Add the drained, slightly cooled potatoes and toss thoroughly so each piece is evenly coated. If using butter, melt it and add it to the bowl to help coat potatoes and add richness.

Arrange on sheet pan

Spread the potatoes cut-side down (when halved) on a large rimmed baking sheet in a single layer with space between pieces. Crowding will cause steaming instead of roasting.

Roast

Roast in the preheated oven for 25–35 minutes, turning once halfway through, until the potatoes are deep golden-brown and crisp on the edges and tender when pierced with a knife. Total time depends on potato size and oven; aim for an internal temperature of about 205°F (96°C) for a fluffy interior.

Finish

Remove the pan from the oven. Taste and adjust seasoning with extra kosher salt and pepper if needed. If using optional parsley and lemon zest, sprinkle them over the hot potatoes and toss gently to combine.

Serve immediately while hot as part of the buffet dinner package. Transfer to a warmed serving tray or chafing dish to keep hot for service. Leftovers can be refrigerated for up to 3 days and reheated in a 400°F (200°C) oven for best texture.