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Crispy Fingerling Potatoes with Onion

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Crispy 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 the perfect side dish for 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.

small pile on fingerling potatoesphoto credit: melissas.com

What are Fingerling Potatoes?

Fingerling potatoes are small, skinny and thin-skinned. They sort of resemble fingers, which is how they got their name.

They’re a low starch, dense potato, and their shape holds well when cooked. This makes them great for a variety of cooking techniques, including roasting, sautéing, steaming and braising.

Fingerlings come in a variety of colors — beige, red and purple, and variations thereof.

Top view of Crispy Onion Fingerling Potatoes in a rectangular terra cotta dish.

Substitutions for Crispy Fingerling Potatoes

  • Even though this recipe is called Crispy Onion Fingerling Potatoes, it’s okay to use another potato variety. My first choice would be Yukon Golds, but you can also use Dutch Yellow or Baby Dutch Yellow, Russets and Baby Red or White potatoes. If you’re using larger potatoes, cut them into approximately 2 x 1-inch pieces. Please note that cooking times might vary, depending on the variety of potato used.
  • Don’t have dried chopped onion? Use the same amount of onion powder, or about ⅓ cup finely chopped, fresh onion.
  • Don’t have fresh garlic? Use 2 teaspoons garlic powder or dried garlic.

Close up of halved Crispy Onion Fingerling Potatoes in a terra cotta dish.

I love that these Crispy Onion Fingerlings are creamy on the inside, crispy on the outside, and packed with flavor all over.

What to Serve Them With

They’d be delicious with Lemon-Herb Chicken Under a Brick or any of my steak recipes. And I actually think they’d be fabulous tossed into a hearty main course salad, too.

I hope you enjoy every last Crispy Onion Fingerling Potato!

More Fingerling Potato Recipes:

Cripsy Onion Fingerling Potatoes in a terra cotta dish

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 the perfect side dish for almost anything!
5 from 9 votes
Print
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 222 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 baking sheet with foil.
  • Prep potatoes. Add the potatoes to the center of the foil. 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 second 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

Calorie count is only an estimate.
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.

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Comments

  5. Coco in the Kitchen says

    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 says

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

      Reply

  12. Frank Fariello says

    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 says

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

      Reply

  15. Marissa says

    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

  16. Eha Carr says

    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 says

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

      Reply

  18. Dawn - Girl Heart Food says

    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

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