Roasted Fingerling Potatoes

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Looking for a satisfying, impressive, and SIMPLE side dish?

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These roasted fingerling potatoes are perfect. (This time, I fancied the dish up with some carrots and mushrooms.)

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We served this with our Thanksgiving Turkey this year. (Here’s my Perfect (Super Moist!) Roast Turkey recipe.)

Perfect Roast Turkey at The Hungry Mouse

These potatoes would be just as good with any kind of big hunk of roasted meat, like a standing rib roast.

If you love beef, try our Standing Holiday Prime Rib Roast. So easy and ridiculously tasty. That’s this thing here:

Standing Holiday Prime Rib Roast at The Hungry Mouse

What are fingerling potatoes?

Contrary to popular belief, fingerling potatoes are NOT baby potatoes.

Small, immature potatoes that just haven’t grown to their full size yet are called new potatoes. New potatoes have a super thin skin so you don’t need to peel them and are sweeter and creamier than their full-size kin.

Fingerling potatoes, on the other hand, are fully grown when they’re picked. They are (you guessed it) naturally small and, well, shaped kinda like a finger.

Their skin is also delicate, so you can skip the peeling, but the flesh on fingerling potatoes is sturdier, so they hold up well for boiling and roasting.

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That said, I think the potatoes I bought for this batch were a mix of true fingerlings and well, small potatoes. I think some grocery stores get a little sketchy with their labeling.

But you know what? No big deal, it worked out just fine and they were DELICIOUS.

(Rule #1 in my kitchen: Never stress out.)

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Order fingerling potatoes online

If you can’t find fingerlings and are itching to make this dish, Amazon (no joke) apparently will ship them to you. Check it out here.

The reviews actually look really good.

Customize this potato recipe for your menu

For this recipe, I used a mix of red, white, and blue potatoes. By all means, use whatever you find, like, and look good.

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I also threw in some small, mixed whole mushrooms and sliced carrots for visual impact (and flavor!), since I was using this particular batch to surround our Thanksgiving Turkey.

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If you use fresh, whole mushrooms like this, don’t wash them. (If you wash them, they’ll sponge up water, which means they’ll kind of steam in the oven, rather than roast.)

Instead, brush them with a soft brush (or a paper towel, that’s what I do) to get any dirt off them.

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A little sliced white onion added depth and a slight caramelized flavor.

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I roast these on a sheet pan. If you use a baking dish, your potatoes will cook, but won’t get as browned because they’ll be jammed closer together.

Flavor combinations for roasted fingerling potatoes

This is a straight-up, pretty classic roasted veggie dish that’s fragrant with olive oil, black pepper, garlic, and parsley.

Get inspired to create your own flavor combos, like:

  • Southwest: Taco seasoning (or a mix of chipotle, cumin, oregano, and garlic)
  • Spicy Asian: Chinese five spice powder, sesame oil, chili flakes, and a little soy sauce
  • Hickory Smoked: There are a bunch of great, smoked salts on the market (here’s one to try)
  • Lemon, Rosemary & Garlic: Lemon zest and juice, chopped fresh rosemary, and crushed garlic
  • Parmesan: Dust the whole business with good, finely grated Parmesan cheese about 10 minutes before roasting is complete

Use your imagination. Hit Pinterest. You get the idea.

Alrighty, to the ovens!

Roasted Fingerling Potatoes

2 lbs. fingerling potatoes, whole
12-24 small, whole mushrooms, cleaned
1 small onion, peeled and sliced
2 large carrots, peeled and sliced into rounds
Olive oil
Kosher salt
1/2 – 1 tsp. garlic powder (depending on how garlicky you like things)
Freshly cracked black pepper
1/4 cup minced parsley

Serves about 6

Assemble your veggies for roasting

Preheat your oven to 425-degrees F. Line a sheet pan with parchment paper.

Grab your potatoes. Give em a quick scrub under cold water and dry them well.

Put the potatoes, mushrooms, onion, and carrot on your sheet pan.

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Drizzle with a little olive oil and toss to coat. (This is imprecise. Just add enough olive oil to get them glossy. You don’t want them swimming in oil on the pan.)

I do this all right on the roasting pan. You could also use a big bowl if you wanted to. I skip that, because when I’m making this recipe, I’m usually feeding a crowd, which means the last thing I need in my life is another dish to wash. 😉

Up to you!

Sprinkle with kosher salt, garlic powder, and freshly cracked black pepper. Toss to coat.

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Spread the veggies out on your pan.

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Sprinkle with fresh parsley.

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Roast the fingerling potatoes

And that’s it! Pop the pan into your preheated, 425-degree F oven.

Roast for 30-40 minutes, until the veggies are lightly browned and fork tender.

That’s it. I don’t stir them around during cooking. I just let the oven do its thing.

Your final cooking time will depend on your oven and the size of your potatoes (smaller ones will cook faster than larger ones, etc.)

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When they’re done, yank the pan out of the oven and set on a rack.

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Serving suggestions

Serve immediately or cool completely, then reheat in the oven (not the microwave, they’ll sog out on you) right before dinner. (If you do this, I’d drizzle with a tiny bit more olive oil before they go into the oven.)

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Enjoy!

Serves About 6

Roasted Fingerling Potatoes

These roasted fingerling potatoes are a satisfying and simple side dish. They don't take a lot of work, and make an impressive presentation. This is a straight-up, pretty classic roasted veggie dish that's fragrant with olive oil, black pepper, garlic, and parsley. Get inspired and create your own flavor combos!

Save RecipeSave Recipe

Ingredients

2 lbs. fingerling potatoes, whole
12-24 small, whole mushrooms, cleaned
1 small onion, peeled and sliced
2 large carrots, peeled and sliced into rounds
Olive oil
Kosher salt
1/2 - 1 tsp. garlic powder (depending on how garlicky you like things)
Freshly cracked black pepper
1/4 cup minced parsley

Instructions

  1. Preheat your oven to 425-degrees F. Line a sheet pan with parchment paper.
  2. Grab your potatoes. Give em a quick scrub under cold water and dry them well.
  3. Put the potatoes, mushrooms, onion, and carrot on your sheet pan.
  4. Drizzle with a little olive oil and toss to coat. (This is imprecise. Just add enough olive oil to get them glossy. You don't want them swimming in oil on the pan.)
  5. Sprinkle with kosher salt, garlic powder, and freshly cracked black pepper. Toss to coat.
  6. Spread the veggies out on your pan.
  7. Sprinkle with fresh parsley.
  8. Pop the pan into your preheated, 425-degree F oven. Roast for 30-40 minutes, until the veggies are lightly browned and fork tender. Your final cooking time will depend on your oven and the size of your potatoes (smaller ones will cook faster than larger ones, etc.)
  9. When they're done, yank the pan out of the oven and set on a rack.
  10. Serve immediately or cool completely, then reheat in the oven (not the microwave, they'll sog out on you) right before dinner. (If you do this, I'd drizzle with a tiny bit more olive oil before they go into the oven.) Enjoy!
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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she’s not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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