The fingerling potato is the perfect gourmet potato to serve with just about anything. If you’re preparing a fancy meal, such as filet mignon or broiled chicken, you need a classy, yet easy side. Roasted fingerling potatoes with garlic and Parmesan are sure to be a hit.
I don’t know why I think of the fingerling potato as the fancy potato. Probably because they are colorful, unordinary, and look more exotic than your typical russet potato. This recipe was actually inspired by a more complex variation of roasted potatoes, that actually involved baking and sauteing the potatoes in duck fat for a crispy exterior. The result was absolutely fantastic, but I tried to simplify the process where I could.
Instead of sauteing the potatoes in duck fat, I found roasting them in a little extra olive oil and butter in a cast iron skillet achieves a similar slightly crispy and golden result. It’s a good way to bake and simultaneously oven-fry the fingerling potatoes. Once fresh out of the oven, I sprinkle with fresh grated Parmesan cheese and fresh parsley. The end result of garlic, butter, and Parmesan cheese is simply amazing. Amazing.Print
- 1 pound mixed color fingerling potatoes
- 1–2 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, minced
- kosher salt and ground pepper to taste
- Preheat oven to 425° F.
- Cut fingerling potatoes into halves.
- In a cast iron skillet, combine potatoes, butter, olive oil, garlic, half the parsley, half of the parmesan cheese, salt and pepper. Stir and mix until potatoes are fully seasoned.
- Place skillet in the oven and bake for 25-30 minutes, or until potatoes are slightly crispy and tender on the inside. (Should be able to easily pierce with a fork). Let cool for 5 minutes, top with the remaining parmesan cheese and fresh parsley.