While potatoes are about as commonplace as vegetables come, there’s nothing ordinary about the look or the taste of perfectly roasted Fingerling Potatoes. Oil, salt, pepper, and a bundle of these potatoes are all it takes to take your side dish from commonplace to absolutely exquisite.
Gorgeously golden-brown and crispy on the outside, these fancy spuds bake up with a buttery, creamy interior and a hint of nuttiness. They add a sophisticated vibe to any main dish they co-star alongside and they’ll pair as beautifully with elegant holiday roasts as they do with budget-friendly pork chop dinners.
With less than 10 minutes of prep, you’ll likely find this one of the easiest side dishes you’ve ever thrown together, and one you’ll turn back to time and time again. If potatoes are a staple in your home, you’ll also love our Garlic-Parmesan Roasted Smashed Potatoes and Roasted Rosemary Potatoes!
WHAT ARE FINGERLING POTATOES?
A Fingerling Potato is a small and narrow finger-shaped potato that comes in all different colors, including yellow, pink, purple, and brown. They can be roasted or boiled, and with delicate, thin skin, there is no need to peel them.
However, note these waxy potatoes perish faster than regular ones and should be used within a week of purchasing.
The many types of Fingerling Potatoes are as follows:
- Russian Banana
- Ruby Crescent
- Austrian Crescent
- Red Thumb
- French Fingerling
- La Ratte
- Purple Peruvian
- Chilean Red
- Purple Majesty
WHAT DO THEY TASTE LIKE?
They have a firm yet buttery and creamy texture to them, boasting a tiny hint of sweet nuttiness.
DIFFERENCE BETWEEN NEW POTATOES AND FINGERLINGS
While these spuds have quite a bit in common — both on the small side, thin-skinned, waxy, and smooth in appearance — there are many differences between the two. Make no mistake, Fingerlings are not the same thing as new potatoes.
There are seven different potato categories. Fingerling Potatoes are in a category of their own and are harvested when fully mature. New potatoes, on the other hand, fall under the Red Potato category and are harvested early on in the growing season to make room for the rest of the crop to mature.
As far as the differences in flavor and texture go, Fingerling Potatoes will be firmer and “earthier” in flavor than New Potatoes, which are starchier, slightly sweeter and creamier.
However, despite their differences, the two are practically interchangeable in any given recipe.
WHERE TO BUY FINGERLING POTATOES
These potatoes are a warm-weather/springtime crop and their availability will vary depending on where you land geographically. You’ll likely have a hard time finding them in colder months throughout the year.
When they are available, you can find them in just about any well-stocked supermarket and possibly your local farmers’ market as well.
SUBSTITUTES FOR FINGERLING POTATOES
If you can’t find Fingerlings, feel free to sub in any of the following:
- New Potatoes (halved)
- Baby (or Petite) Golds (halved)
- Baby Dutch (halved)
ARE THEY GOOD FOR YOU?
Starchy and carb-ridden as they may be, potatoes are still good for you…as long as they’re properly portioned out. Too much of good thing is never a good thing. The preparation comes in to play as well. As you probably know, french fries do not possess the same health benefits as roasted potatoes.
In their purest form, potatoes are packed with essential vitamins and minerals, rich in vitamin C, vitamin B6, potassium, fiber, calcium, magnesium, and iron (just to name a few).
If you happen to pick up a pack of colorful Fingerlings, you’ll also be getting a boost in your daily antioxidant intake. Anthocyanins, anyone? These powerful antioxidants are known to slow down the aging process, prevent neurological decline, and even have anti-cancer properties.
THE INGREDIENT LIST
- Fingerling Potatoes
- Oil (Olive, Canola or Avocado)
- Kosher Salt
- Black Pepper
The ingredient list is small, yet mighty as it doesn’t take much to bring out the flavor in these gorgeous spuds. Aside from the potatoes, all you’ll need is oil, Kosher salt, and black pepper.
MAKE THEM EXTRA SPECIAL WITH HERBS
If you’d like to add a fresh note and a little more flavor, get creative and toss in some fresh herbs!
Note, delicate herbs like parsley, dill, chives, and tarragon are great for adding in after the potatoes have finished roasting. For herbs with sturdier, thicker leaves (like thyme or rosemary), it’s best to add them with the seasoning before they go into the oven.
Get as creative as you’d like, and pick one of the following to add to your dish! Note, the suggested quantities are for fresh herbs and should be measured after mincing.
ADD AFTER BAKING:
- Parsley (2 tablespoons)
- Tarragon (1 tablespoon)
- Dill (1 tablespoon)
- Chives (2 teaspoons)
ADD BEFORE BAKING:
- Thyme (2 teaspoons)
- Rosemary (2 1/2 teaspoons)
HOW TO COOK FINGERLING POTATOES
- Prep the Pan – Have your oven preheated to 400°F and line a rimmed baking sheet with nonstick aluminum foil or parchment paper. This will allow for easy release once they have finished cooking.
- Cut the Fingerlings In Half – Cut the potatoes in half lengthwise and transfer them to the baking sheet.
- Add Oil and Seasoning – Drizzle with oil and sprinkle with salt and pepper. If you are using “sturdy” herbs (i.e. rosemary or thyme), add them now as well. Toss them until evenly coated.
- Roast – Bake for 35-40 minutes, until they’re both fork-tender and golden-brown. Remove from the oven and allow to cool on the pan, about 10 minutes.
DO YOU PEEL THEM?
No. There are precisely zero reasons ever to peel Fingerling potatoes.
HOW TO STORE AND REHEAT THEM
Store sealed in an airtight container in the refrigerator for 3-4 days. Potatoes are always best fresh out of the oven, but if you’d like to make the most out of them on the second go-round, reheat them in the oven!
Preheat the oven to 350°F, add them to an oven-safe dish and cover with aluminum foil. The covered bake time will depend on how many servings you’re reheating — fewer equals less cook time and vice versa.
If you only have 1-2 servings of potatoes, cook covered for 5 minutes. If you have 4 or more servings to reheat, cook for 10 minutes covered. Then, uncover them and bake for 5 minutes more.
WHAT TO SERVE WITH FINGERLING POTATOES
Fingerling Potatoes are perfect for serving with any number of dishes, but they pair especially well with roasted or grilled meats. Avoid serving them with casseroles or other starchy sides.
5 MORE POTATO RECIPES YOU’LL LOVE
- Lyonnaise Potatoes
- Cheesy Crock Pot Potatoes
- Creamy Scalloped Potatoes
- Roasted Steak Fries
- Dill and Havarti Twice-Baked Potatoes
Make golden-brown, crispy Roasted Fingerling Potatoes with just 10 minutes of prep!
- 1 1/2 pound Fingerling Potatoes rinsed and dried
- 1 - 2 tablespoons olive, avocado or canola oil
- 1 1/4 teaspoon Kosher salt
- Scant 1/2 teaspoon black pepper
- 2 tablespoons freshly minced parsley (optional)
Preheat the oven to 400°F and line a rimmed baking sheet with nonstick aluminum foil.
Cut the potatoes in half lengthwise and transfer them to the baking sheet.
Drizzle with oil and sprinkle with salt and pepper. Toss the potatoes until evenly coated in oil and seasoning.
Bake for 35-40 minutes, until fork-tender and golden-brown. Check after 35 minutes. Remove from the oven and allow to cool on the pan, 10 minutes. Sprinkle with parsley (if using), toss and serve!