Garlic Herb Fingerling Potatoes (Printable Version)

Crispy fingerling potatoes with garlic and fresh herbs, roasted to golden, tender perfection.

# What You Need:

→ Potatoes

01 - 1.5 lbs fingerling potatoes, halved lengthwise

→ Herbs & Aromatics

02 - 3 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme, finely chopped
05 - 4 cloves garlic, minced

→ Seasoning & Oils

06 - 3 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - 0.5 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet, placing the cut side down to maximize crispiness.
04 - Roast the potatoes in the preheated oven for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
05 - Remove potatoes from the oven and immediately toss with chopped fresh parsley.
06 - Serve the roasted fingerling potatoes warm as a flavorful side dish.

# Expert Tips:

01 -
  • You get crispy, golden outsides and creamy insides without any real work or babysitting.
  • The fresh herbs make you taste like you actually know what you're doing in the kitchen.
  • It's the kind of thing people ask for seconds of, even though it's just potatoes.
02 -
  • Don't crowd the baking sheet or they'll steam instead of roast, which taught me that sometimes less really is more and two batches beat one sad one.
  • The parsley goes in at the very end because heat destroys its fresh color and flavor, so if you add it too early you've basically wasted the point of adding it at all.
03 -
  • Dry your potatoes after halving them so they actually roast instead of steam, which is the one extra step that changed everything for me.
  • The cut side down position is non-negotiable for maximum crispy surface area and that brown, caramelized edge that makes you keep coming back for one more piece.

Go Back