Roasted Fingerling Potatoes

August 4, 2009 | By andrea | Filed in: Potatoes, Quick Cooking, Side Dish, Vegetable, Vegetarian.


Have you ever seen those funny-looking, elongated, slightly knobby fingerling potatoes at the grocery store? Next time you do, buy a few pounds of them. This super simple recipe is an excellent way to use this root vegetable. All you do is scatter the clean potatoes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until tender. For a little extra color, sprinkle the roasted potatoes with some chopped fresh parsley. And there you have it…a perfect side dish for chicken, beef or pork!

Note: This recipe originally called for crushed garlic but it turned into charred little bits in the high oven heat. Burnt garlic doesn’t do anything for me so I wiped it off the potatoes and scratched it off the recipe.

Roasted Fingerling Potatoes
– adapted from a recipe

4 servings.

2 pounds small fingerling potatoes
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
chopped fresh parsley for garnish (optional)

Heat oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

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One comment on “Roasted Fingerling Potatoes

  1. […] While this is not a quick cooking recipe, you could do some of the steps ahead of time (like sauteing the onions) if you wanted to serve it during the week. You can even make it a day or two ahead of time and reheat it. Not a fan of tarragon? You can use parsley or chives instead but I don’t think the dish would be as good. The tarragon isn’t overpowering. Serve with Roasted Fingerling Potatoes. […]