Roasted Fingerling Potatoes is the easiest side dish you will ever make! Season with fresh garlic and rosemary for simple, delicious flavor.
It’s incredible how such a simple combination of ingredients can deliver such a big flavor!
Roasted Fingerling Potatoes
Fresh spuds tossed with a little oil, minced garlic, and chopped fresh rosemary (plus salt and pepper!) are the perfect addition to any meal.
Don’t feel like waiting? Cook them in the air fryer for perfectly crispy bites in a fraction of the time!
Corn on the cob tastes just as delicious when roasted since the natural sugars caramelize to perfection.
In fact, I often toss some in the oven when I make this fingerling potatoes recipe!
Baked Fingerling Potatoes Tips and Tricks
- Don’t forget to rinse! Run the spuds under cool water, rubbing away any dirt spots with your fingers.
Pat dry completely with paper towels before tossing with the oil and seasonings.
- Use dried herbs. If fresh isn’t available, dried rosemary works just as well. Reduce the amount to 2 teaspoons since the flavor is more potent.
- Time-saving tip: Roasted fingerling potatoes will cook faster if you slice them in half lengthwise first.
Start checking around the 30 minute mark – they’re done when they are fork-tender and crispy around the edges.
- Not a fan of rosemary? Parsley, thyme, or even Italian seasoning is just as delicious!
- Add some cheese! Once the roasted rosemary fingerling potatoes are cooked, sprinkle some freshly grated Parmesan over the top before serving.
What to Serve with Rosemary Fingerling Potatoes
Make this fingerling potatoes recipe for a simple weeknight meal, or prepare a larger batch for a fancy dinner party!
Roasted Fingerling Potatoes FAQ
Since the skins are thin and delicate, a simple rinse will do. You can certainly use a vegetable brush if you’d like. Just be gentle, so you don’t scrub the skin right off!
Whole cloves would probably blacken, but I find that minced garlic holds up just fine – even despite the high temperature.
Leftover baked fingerling potatoes are just as delicious (sometimes better!) so be sure to save any you may have. Place them back in an oven-safe dish and warm for 10 to 15 minutes at 400°F.
When kept in an airtight container, these roasted rosemary fingerling potatoes will keep in the refrigerator for up to 4 days.
With love, from our simple kitchen to yours.
Other Fantastic Potato Side Dishes
Roasted Fingerling Potatoes + Video
- 3 pounds fingerling potatoes
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic , minced
- 2 tablespoons chopped rosemary, about 4 sprigs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 400°F.
- Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size).
- Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
- Bake 60-70 minutes, stirring occasionally until potatoes are fork tender. (Mine cooked 60 minutes).
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014, updated and republished February 2023
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