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    Home » Sides » Crispy Roasted Fingerling Potatoes with Onion

    Crispy Roasted Fingerling Potatoes with Onion

    Mar 16, 2020 · by Valentina · 38 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Crispy Roasted Fingerling Potatoes are easy and fairly quick to get on the table. They're the perfect combination of crispy on the outside and soft on the inside, and they're an ideal side for almost anything!

    Garlic Onion Crispy Potatoes in a terra cotta dish.

    We all typically have potatoes in our kitchens, since they're a hearty comfort food, and are a fantastic side with practically anything.

    So it's always good to have a handful of ways to cook and flavor them on hand. This recipe is one of my favorites, and while I'm featuring Fingerling potatoes, you can make this with any variety you like.

    Whether you're having a barbecue and serving marinated grilled steaks, or if you're having a small dinner party with a chicken salad -- and pretty much anything in between, everyone will love these crispy roasted potatoes on the side.

    About the Ingredients

    • Fingerling potatoes - Fingerling potatoes are small, skinny and thin-skinned. Low starch and dense, their shape holds well when cooked. They come in a variety of colors -- beige, red and purple. Use whichever you like. Substitutions: Yukon Gold, Dutch Yellow (or Baby Dutch Yellow), Russets and Baby Red or White potatoes will all work well. If you're using larger potatoes, cut them into approximately bite-sized pieces. Please note that cooking times might vary, depending on the variety of potato used.
    • dried minced onion - For this recipe, for ultimate crispiness, I use dried minced onion. Substitutions: You can use the same amount of onion powder, or about ⅓ cup finely chopped, fresh onion.
    • fresh garlic - The garlic is finely chopped or grated and becomes part of the crispy coating on the potatoes. Substitution: Use 2 teaspoons garlic powder or dried garlic.
    • extra virgin olive oil - Use one you love the flavor of.
    Rectangular terra cotta dish with crispy fingerling potatoes.

    Variations

    • Spicy version. Once the potatoes are cooked, toss them with 2 teaspoons of crushed red pepper. Or you can add ¼ to ½ teaspoon of cayenne pepper. (Start with less and season to taste to be sure it's not goo hot.)
    • Smoky version. Add 1 tablespoon of ancho chili or chipotle powder.
    • Fresh herb version.
    • Roasted garlic version. Rather than using 1 tablespoon of raw garlic, replace it with 3 tablespoons of roasted garlic. It will have a subtly sweet, less pungent flavor, and you can make the roasted garlic up to a few days ahead -- here's a guide for how to roast garlic.
    Close up of rectangular terra cotta dish with crispy fingerling potatoes.

    Serving Suggestions

    This potato side is delicious with all sorts of chicken, meat and vegetarian dishes. Below are a few delicious ideas:

    • sliced garlic rosemary pork chop on white plate
      Garlic Rosemary Pork Chops Recipe
    • Round serving platter with steak and caramelized onion and tomato and lettuce next to it.
      Bistec Encebollado Salvadoreño (Steak and Onions)
    • Sliced Lavender-Rosemary Grilled Ribeye Steak on a narrow white platter, showing grill marks, with fresh herbs.
      Lavender-Rosemary Grilled Ribeye Steak
    • Ceramic bowl filled with slow cooked red cabbage stew with fresh thyme sprig and carrot slices.
      Slow Cooked Red Cabbage Stew

    I also love it with Chicken Under a Brick, and the crispy potatoes are also fabulous tossed into all sorts of hearty main course salads.

    I hope you enjoy every last Crispy Onion Fingerling Potato!

    Top view of a rectangular terra cotta dish with crispy fingerling potatoes.

    Crispy Fingerling Potatoes with Onion

    Valentina K. Wein
    This is an easy and fairly quick recipe to get on the table. It's the perfect combination of crispy on the outside and soft on the inside, and is fantastic side dish for almost anything!
    5 from 9 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 210 kcal

    Ingredients
      

    • 1 pound Idaho Fingerling potatoes, washed and dried, sliced in half, lengthwise
    • ¼ cup olive oil
    • 3 tablespoons dried chopped onion
    • 1 tablespoon garlic, minced
    • ½ teaspoon salt
    • freshly ground black pepper

    Instructions
     

    • Set oven and prep pan. Preheat the oven to 400°F and line a sheet pan with foil.
    • Prep potatoes. Add the potatoes to the center of the foil-lined pan. Drizzle them with the oil and sprinkle with the onion, garlic and salt. Use your hands to toss together until all of the potatoes are well coated. Spread the potatoes out so they are in one even layer and then crack a bit of black pepper over them.
      Add a piece of foil very lightly on top. Fold the edges of the bottom piece over the edges of the top piece, being sure it puffs up a bit, like a bag. (In other words, do not place the top sheet of foil directly on the potatoes -- you want a good couple of inches of space between the potatoes and the top sheet.)
    • Steam. Place in the preheated 400°F oven and steam the potatoes for 15 minutes. Then remove the potatoes from the oven and turn the heat up to 500°F.
      Take off the top sheet of foil -- very carefully because the steam that will release will be very hot!
    • Roast. Once the oven has heated to 500°F, return the now uncovered potatoes. Roast them until the bottoms of them are golden brown, about 10 minutes. Gently flip them over and continue to roast until the other side is golden brown, about another 10 minutes. (During the roasting process, some of the bits of onion and garlic will likely blacken on the foil. That's okay -- just discard it when the potatoes are done.)
    • Season, cool and serve. Taste and season with more salt if necessary. Let them cool for about 5 minutes on the baking sheet before serving.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 210kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 298mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg
    Keywords great with meat, best potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    • Long oval white serving platter full with cauliflower that's red-ish from achiote paste and cut into steak-like pieces.
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    • Terra cotta bowl with peach avocado salad and fresh flowers behind it.
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    • Stack of several Roasted Kohlrabi slices on a white, square plate.
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    Reader Interactions

    Comments

    1. Kaye Kittrell

      April 05, 2014 at 3:02 pm

      Your images make my mouth burst with saliva! I can't wait to try this one when my potatoes are ripe. Happy cooking! - Kaye

      Reply
      • valentina

        April 08, 2014 at 6:19 am

        So excellent to cook freshly picked veggies, Kaye. 🙂

        Reply
    2. David

      April 05, 2014 at 4:55 pm

      Taking our time is always a good thing, especially if the results are like these! Thanks for the reminder!

      Reply
      • valentina

        April 08, 2014 at 6:20 am

        I have to remind myself daily, David. Cooking helps, doesn't it?

        Reply
    3. Kumar's Kitchen

      April 06, 2014 at 11:25 am

      oh such lovely golden potato wedges....delicious,thanks for sharing 🙂

      Reply
      • valentina

        April 08, 2014 at 6:23 am

        Thank YOU, for reading! 😉

        Reply
    4. Alicia@ eco friendly homemaking

      April 07, 2014 at 4:51 pm

      These potatoes look so delicious and I want to try this recipe this week! Thanks.

      Reply
      • valentina

        April 08, 2014 at 6:35 am

        Thanks, Alicia! 🙂

        Reply
    5. Coco in the Kitchen

      April 07, 2014 at 7:21 pm

      Fingerlings have such a unique potato flavour.
      Just so yummy. I love this idea of yours, roasting them w
      onion & garlic. Going to work it in as a side some time this week.
      Thanks, V! xo

      Reply
      • valentina

        April 08, 2014 at 6:36 am

        Thank YOU, Colette!

        Reply
    6. Gordon

      April 08, 2014 at 2:10 am

      a little cheddar cheese makes them good too

      Reply
      • valentina

        April 08, 2014 at 6:36 am

        Yum!

        Reply
    7. Emily

      February 12, 2019 at 8:50 am

      5 stars
      What good advice about savoring every bite. Sometimes it's easy to forget that.

      Reply
      • valentina

        February 12, 2019 at 2:03 pm

        Thank you, Emily! 🙂

        Reply
    8. Katie

      February 12, 2019 at 8:52 am

      5 stars
      I love roast potatoes, and I love using the smaller potatoes- these almost give the impression of fries. So tasty!

      Reply
      • valentina

        February 12, 2019 at 2:02 pm

        You are so right. Sudo fries! 😉 Thanks!

        Reply
    9. Karyn

      February 12, 2019 at 8:52 am

      5 stars
      Would these work with another kind of potato? I hope so because they look divine.!!! My kids would love these

      Reply
      • valentina

        February 12, 2019 at 2:01 pm

        Yes! Just about any potato, as long as they're cut into approx. bite-sized pieces like this. Enjoy and thanks for visiting.

        Reply
    10. Karen @ Seasonal Cravings

      February 12, 2019 at 9:03 am

      5 stars
      We love fingerling potatoes at my house. Sometimes I just need to mix things up a bit to make my kids excited about eating again. Love how crispy yours look!

      Reply
      • valentina

        February 12, 2019 at 2:00 pm

        Thank you Karen. Hope everyone loves them!

        Reply
    11. foodneverythingelse

      February 12, 2019 at 9:21 am

      Potato is life..lol. I love potato in any form. Love its crispy looks. I will try your recipe soon.

      Reply
      • valentina

        February 12, 2019 at 2:00 pm

        Thanks so much. I'm so with you on the potato love. 🙂

        Reply
    12. Frank Fariello

      March 16, 2020 at 6:48 pm

      Looks delicious! I'll have to try this soon. That is when I can find potatoes. Last week they were sold out at our local supermarket. Shelves entirely empty... crazy times!

      Reply
      • valentina

        March 17, 2020 at 12:02 am

        Crazy times, indeed. Lots of comfort foods needed. Hope you try this one and thanks for stopping by, Frank. 🙂 ~Valentina

        Reply
    13. David @ Spiced

      March 18, 2020 at 3:25 am

      5 stars
      We love potatoes here, too, Valentina...and the addition of onion + garlic is making my mouth water! I'm pretty sure I could make this as an entire meal! 🙂

      Reply
      • valentina

        March 20, 2020 at 2:34 pm

        Awesome, David. Thank you and enjoy! 🙂 ~Valentina

        Reply
    14. John / Kitchen Riffs

      March 18, 2020 at 8:45 am

      Mmm, potatoes. And I'm lucky enough to have some on hand (tough to buy these days -- crazy). Really nice recipe -- thanks.

      Reply
      • valentina

        March 20, 2020 at 2:34 pm

        Thanks, John. Happy to hear you were able to grab potatoes! Enjoy. 🙂 ~Valentina

        Reply
    15. Marissa

      March 18, 2020 at 3:56 pm

      5 stars
      We're big fans of fingerling potatoes in this house and yours are cooked to perfection, Valentina! I'd love these for any meal of the day!

      Reply
      • valentina

        March 20, 2020 at 2:35 pm

        I hope you love them, Marissa. Thanks so much. 🙂 ~Valentina

        Reply
    16. Eha Carr

      March 18, 2020 at 5:04 pm

      5 stars
      As I told you a long time ago, I live on brown rice, Asian noodles and the 'noble grains' so popular in the Middle East 🙂 1 Potatoes: rarely ! But I very much like this simple way of preparing them - of garlic we always gave a surfeit, of raw onions also and I love these are baked in their skins . . . shall copy !

      Reply
      • valentina

        March 20, 2020 at 2:36 pm

        Thank you, Eha. I hope you enjoy this recipe. I like the simplicity of it, too. Stay well! 🙂 ~Valentina

        Reply
    17. 2pots2cook

      March 20, 2020 at 3:16 am

      5 stars
      Perfect, simple, easy, tasty twist for quick brunch or lunch with some lettuce aside !

      Reply
      • valentina

        March 20, 2020 at 2:38 pm

        I love these with a salad. Perfect. Enjoy and thank you. Stay well! 🙂 ~Valentina

        Reply
    18. Dawn - Girl Heart Food

      March 20, 2020 at 4:36 am

      5 stars
      Potatoes are pretty much always stocking in our home too. There's no going wrong with a delicious potato recipe and this one looks perfect! I could devour the whole batch, I'm sure! Have a wonderful weekend, Valentina 🙂

      Reply
      • valentina

        March 20, 2020 at 4:35 pm

        Thank you, Dawn! Wishing you a lovely weekend as well. 🙂 ~Valentina

        Reply
    19. Jeff the Chef

      April 18, 2020 at 7:42 am

      I love potatoes prepared like this, especially fresh from the oven.

      Reply
      • valentina

        April 18, 2020 at 3:25 pm

        Me too. 🙂 Thanks, Jeff. Hope all is well! ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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