Garlic Herb Roasted Fingerling Potatoes

My grandmother had this way of making potatoes that seemed almost magical. She would stand at her tiny stove, singing softly while tossing fingerlings in a wooden bowl, and somehow they always emerged from the oven with impossibly crispy skins. I watched her do this countless times, but it wasn't until years later that I realized her secret was simply getting the cut side down on the baking sheet and leaving them alone to do their thing.

Last summer I made these for a backyard dinner party that stretched late into the evening. Friends kept wandering into the kitchen, stealing them off the cooling rack and burning their fingers because they could not wait. By the time dinner was actually served, I had to roast a second batch, which turned out to be the best mistake I ever made because then there were plenty for midnight snacks.

Ingredients

• 1½ pounds fingerling potatoes, halved lengthwise: These little gems hold their shape beautifully and develop the most satisfying crunch, though baby Yukon golds will work in a pinch
• 3 tablespoons olive oil: This helps the seasonings cling and creates that golden crispness we are after
• 4 garlic cloves, minced: The garlic mellows and sweetens as it roasts, infusing every bite
• 1 teaspoon kosher salt and ½ teaspoon black pepper: Simple seasoning that lets the potatoes shine
• 2 tablespoons each fresh rosemary and parsley plus 1 tablespoon fresh thyme: Fresh herbs make all the difference here, adding brightness and depth that dried herbs just cannot match

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper:

High heat is essential for getting those edges crispy, and parchment paper prevents sticking while making cleanup effortless

Toss everything together except the parsley in a large bowl:

Use your hands to massage the oil and seasonings into every nook and cranny of the potatoes

Arrange cut side down in a single layer:

This positioning is non-negotiable if you want that gorgeous caramelized bottom that makes these irresistible

Roast for 25 to 30 minutes, flipping halfway through:

Set a timer and listen for the sizzling, which tells you they are developing that perfect crunch

Sprinkle with fresh parsley before serving:

The bright green pop makes these look as good as they taste

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These potatoes have become my go-to when I want to make people feel cared for without spending hours in the kitchen. Something about the smell of roasting garlic and herbs makes a house feel like home, and the way guests reach for seconds tells me everything I need to know.

The Secret to Extra Crispy Skin

I discovered quite by accident that soaking the cut potatoes in cold water for 15 minutes before roasting removes excess starch. This simple step, combined with thorough drying, gives you that restaurant style crunch that makes people ask what you did differently.

Make Them Your Own

Sometimes I toss in lemon wedges alongside the potatoes, letting them caramelize and burst with juice. A sprinkle of grated Parmesan during the last 5 minutes of roasting creates a salty, nutty crust. The beauty of this recipe is how it welcomes improvisation while remaining delicious in its simplest form.

What to Serve Alongside

These potatoes partner beautifully with roasted chicken, seared salmon, or even as part of a vegetarian grain bowl. They are equally at home on a holiday table or a weeknight dinner plate.

• Try a simple green salad with vinaigrette to cut through the richness
• Pair with roasted vegetables like asparagus or Brussels sprouts
• They are perfect alongside eggs for a weekend breakfast or brunch

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Somehow, no matter how many times I make these, they still disappear faster than I expect. That is probably the highest compliment a recipe can receive.

Recipe FAQs

→ What makes fingerling potatoes special?

Fingerling potatoes have a naturally creamy texture and buttery flavor that gets enhanced during roasting. Their elongated shape provides more surface area for crispy edges while maintaining a tender interior.

→ Can I use other potato varieties?

Baby Yukon Gold potatoes work beautifully as a substitute. Avoid russets or starchy varieties as they don't hold their shape as well during roasting. Small new potatoes are another excellent option.

→ Why roast cut-side down?

Placing the potatoes cut-side down maximizes contact with the hot baking sheet, creating a golden, caramelized crust. This technique ensures each potato has both crispy texture and tender flesh.

→ How do I store leftovers?

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness, or enjoy cold in salads.

→ Can I prepare these ahead?

Toss the potatoes with oil and seasonings up to 2 hours before roasting. Keep them at room temperature, then roast when ready. For longer prep, par-boil for 5 minutes, then finish roasting just before serving.

→ What herbs work best?

Hardy herbs like rosemary, thyme, and sage withstand high roasting temperatures beautifully. Save delicate herbs like basil or cilantro for garnishing after roasting to preserve their fresh flavor.