Crispy Roasted Fingerling Potato Recipe

Three stacked cream-colored bowls with crispy fingerling potatoes filling the top one, surrounded by eucalyptus leaves.

5 from 3 votes

Crispy Roasted Fingerling Potato 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!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: great with meat, best potato sides

Servings: to 8

Calories: 210kcal

Author: Valentina K. Wein

Equipment

Ingredients

2 pounds Fingerling potatoes, washed and dried, sliced in half, lengthwise
6 tablespoons extra virgin olive oil
5 tablespoons dried minced onion
2 tablespoon garlic, grated into a pulp
1 teaspoon Kosher 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. Place the washed, dried and cut potatoes into a large mixing bowl and add the olive oil, dried onion, garlic and salt. Mix until all of the potatoes are coated and then "pour" them onto the foil-lined sheet pan, and spread them out so they are in one even layer.
Sprinkle them with pepper, and 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 inch or so of space between the potatoes and the top sheet.)
Roast. Place the potatoes in the preheated 400°F oven for 15 minutes. Then remove them and turn the oven up to 450°F.
Take off the top sheet of foil -- very carefully because the steam that will release will be very hot!
Once the oven has heated to 450°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