Fingerling potatoes offer a unique, elegant alternative to standard roast potatoes with their slender shape and tender texture.
Roasting fingerling potatoes with garlic and rosemary infuses them with aromatic, savory flavors while achieving a crisp outside and creamy inside.
This recipe is straightforward and perfect for home cooks looking to elevate their side dishes with simple ingredients.
Why You’ll Love This Recipe
- Fingerling potatoes roast evenly and develop a crisp skin without drying out the interior.
- Fresh garlic and rosemary add bright, robust flavor compliments without overwhelming the potatoes.
- Roasting at a high temperature maximizes caramelization and texture contrast for an appealing dish.
Roasted Garlic and Rosemary Fingerling Potatoes
This simple roasted side dish features fingerling potatoes enhanced by garlic and fresh rosemary, creating a crispy, flavorful complement perfect for any meal.
- Prep time
- 10 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 pounds (680 g) fingerling potatoes, halved lengthwise
- 3 tablespoons (45 ml) olive oil
- 4 cloves garlic, lightly crushed
- 2 tablespoons fresh rosemary leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Oven and Prepare Potatoes Preheat your oven to 425°F (220°C). Rinse and dry the fingerling potatoes, then cut them in half lengthwise for even roasting.
- Season Potatoes In a large bowl, toss the halved potatoes with olive oil, crushed garlic cloves, chopped rosemary, salt, and black pepper until evenly coated.
- Roast the Potatoes Spread the potatoes cut side down on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, turning once halfway through, until potatoes are golden and crisp on the outside and tender inside (internal temperature should reach at least 205°F or 96°C).
- Serve Remove the garlic cloves if desired before serving. Serve the roasted fingerling potatoes warm as a flavorful side dish.
Helpful Tips
- Use fresh rosemary for the best aroma and flavor; dried rosemary can be used if fresh is unavailable but reduce the quantity to one teaspoon.
- Lightly crushing the garlic helps release flavor without overwhelming the dish.
- Do not overcrowd the baking sheet; potatoes should have space for even roasting and crisping.
Storage and Make-Ahead
Store leftover roasted fingerling potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 350°F (175°C) to restore crispiness rather than microwaving.
Do not freeze roasted potatoes, as texture degrades on thawing.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, small red potatoes or baby Yukon Gold potatoes can be used as alternatives, but cooking times may vary slightly.
Do I need to peel fingerling potatoes for this recipe?
No, fingerling potatoes have thin skins that become crispy and add texture when roasted.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
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