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.
Prep Time:
Yield:
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PinIngredients
- 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
Instructions
- 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.
After 35 minutes, the potatoes were cooked, but not crispy, which I really wanted from these potatoes. I used epazote, thyme, and parsley to give it a little something something and the herb profile was perfect, but the potatoes just needed a little longer. I would have probably heated up the cast iron skillet and then added the potatoes and roasted for about 45 minutes.
Perfect potato recipe. I really liked the spices. Any of your favorite spices would work with these potatoes! The cast iron really crisped them up. I will definitely make these again. Thanks, Shawn. (Site won’t let me rate this recipe with stars….5 stars from me.)
Should I cut the potatoes in half lengthwise or the other way or does it matter?
I like lengthwise but not a huge deal either way.
Added in fresh rosemary. Fresh thyme would also be very good. Didn’t feel like it needed the cheese but otherwise very tasty.
★★★★
Made these last night and they were incredible. They will be a staple. I did mince the garlic first and then let it marinate in the olive oil and it still did get quite crispy but not burnt.
★★★★★
Super easy and fabulous! The Parmesan cheese was deliciously crispy. Thank you for this. I’ll definitely be making it again.
Perfection! Well balanced and not over-seasoned!! The fingerlings almost stole the show over my London Broil!
The perfect side! Easy to make. Delicious!! And a little bit fancy.
★★★★★
I made exactly like the recipe said too, but the garlic burned in mine 🙁
Hmm sometimes it will crisp up. You could soak the minced garlic in the olive oil for 10-15 before mixing all together. That may help.
I made it exactly the same too & the garlic burned also.
Made it exactly as recipe and it was delicious!! And, very easy!
★★★★★
I don’t have a cast-iron skillet! Can I use regular glass baking dish???
Yes you can.
All your food exlante
Thank you!