Roasted Fingerling Potatoes Recipe
Make Roasted Fingerling Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Seasoning
Finishing
Method
Potatoes & Seasoning
Preheat and prepare potatoes
Preheat oven to 425°F (220°C). Wash fingerling potatoes thoroughly and pat dry. Cut larger fingerlings lengthwise so pieces are roughly 1–1.5 inches thick; leave small ones whole so pieces are uniform in size.
Toss with oil and aromatics
In a large bowl, combine the potatoes with 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Toss until each potato piece is evenly coated.
Arrange on baking sheet
Spread potatoes in a single layer on a rimmed baking sheet or shallow roasting pan, cut-side down where applicable. Make sure pieces are not crowded so they can crisp; use two sheets if needed.
Roast
Roast in the preheated oven for 25–35 minutes, turning once halfway through (around 12–18 minutes). Roast until potatoes are golden brown and crisp on the outside and tender inside when pierced with a fork. Cooking time depends on piece size: smaller pieces may be done at 25 minutes; larger pieces up to 35 minutes.
Finishing
Dress and serve
Remove potatoes from oven. While still hot, transfer to a serving bowl or leave on sheet. Drizzle with the fresh lemon juice and sprinkle chopped parsley. If using, immediately toss with grated Parmesan so it melts slightly onto the hot potatoes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm as a side. Leftovers keep refrigerated up to 3 days and can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.