Roasted Fingerling Potatoes Recipe

4.84 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Roasted fingerling potatoes are the perfect date-night potato to serve with your protein of choice. If you’re preparing a fancy meal, such as bacon-wrapped filet mignon, lamb loin chops, lamp lolliops, or even simple roasted chicken, you need a classy, yet easy accompanying side. Roasted fingerling potatoes with herbs and parmesan fit the bill.

Golden roasted fingerling potatoes garnished with parmesan cheese and fresh parsley.

My fingerling potatoes are tossed in duck fat and heavily seasoned with salt and pepper. They’re roasted in the oven until the exterior is crispy and deep golden brown. The inside is soft and creamy and literally melts in your mouth.

They’re finished with a dusting of parmesan cheese and chopped parsley for some delicious cheesy and savory flavor. It’s easily one of my favorite potato recipes of all time.

Why I Love This Recipe

The secret to this recipe lies in oven-frying the sliced side of the potato for maximum color and crispiness. The golden crust that forms is absolutely phenomenal and tastes so good. The darker the potato, the more flavor and overall crispiness. The potatoes will continue to darken even after they’re flipped over.

If you enjoyed this recipe, also try my roasted red potatoes or my smashed pesto potatoes next. Looking for something creamier? Don’t miss my favorite cream cheese mashed potatoes!

Ingredients

Raw fingerling potatoes ingredients laid out on a wooden cutting board.
  • Fingerling potatoes: fingerling potatoes are long and slender and come in both gold and multi-colored variations. Either will work.
  • Grated parmesan cheese: I always opt for freshly grated parmesan via my microplane. Pregrated cheeses aren’t as fresh and contain additional preservatives.
  • Duck fat or olive oil: duck fat adds a unique and delicious flavor that is worth trying at least once! You can use olive oil interchangeably in this recipe. Use leftover duck fat with my truffle fries recipe or my roasted Brussels sprouts.
  • Fresh parsley: parsley is optional but adds nice color and subtle flavor. You can use flat leaf or Italian parsley. Rosemary is also a nice option!

See the recipe card for full information on ingredients and quantities below.

Roasting Potatoes in Duck Fat

Duck fat and potatoes are one of my favorite combos. Duck fat imparts amazing flavor and also contributes to the potato’s deep golden crust. Duck fat is thicker than most cooking oils and has a milky appearance. Duck fat alone is fairly mild in flavor, but it does a great job of enhancing the earthy characteristics of potatoes.

When it comes to roasting potatoes, I use duck fat in the same way as I would olive oil. You can get duck fat on Amazon if you can’t find it in the grocery store. That may be your best bet aside from a smaller specialty grocery store or Whole Foods.

How to Cook Fingerling Potatoes

Step 1.

Preheat oven to 425°F.

Step 2.

In a medium bowl, combine potatoes and 3 tablespoons of olive oil or duck fat. Toss until potatoes are fully coated. Season all over with salt and pepper.

Halved raw fingerling potatoes on a wooden cutting board.
Sliced uncooked fingerling potatoes in a stainless steel bowl with olive oil.

Step 3.

Add 1 tablespoon of duck fat or olive oil to a large, rimmed baking sheet and spread as best you can. Add more fat if needed however a rough thin layer is fine. Arrange potatoes with the cut side facing down on the baking sheet (this is critical for the golden crust!). Do not overcrowd.

Uncooked fingerling potatoes sliced in half with oil on a baking sheet.

Step 4.

Roast potatoes for 15-20 minutes or until the cut side is golden and nicely crisped. The potatoes should easily release with a metal spatula if ready. If they’re stuck, roast them a little longer. Flip and roast for an additional 20 minutes (note, that the cut side will continue to brown once flipped).

Step 5.

Remove potatoes from the oven and sprinkle all over with parmesan cheese and fresh parsley. Toss potatoes on the baking sheet and repeat. Let cool for 5 minutes and serve.

Golden roasted fingerling potatoes garnished with parmesan cheese and fresh parsley.

Expert Tips

  • Use plenty of oil. The oil is what will crisp up the potatoes and make them really flavorful. Don’t be afraid to go heavy on the oil.
  • You can parboil the potatoes for 10 minutes in salted water for even better results. It’s not 100% necessary but makes for a creamier interior.
  • Preheating your baking sheet in the oven helps the oil spread more easily and kickstarts the crisping process once the potatoes are added to the hot pan.
  • Use the heaviest, rimmed baking sheet you have for best results. These retain more heat than thinner pans.

Frequently Asked Questions

What is the best substitute for fingerling potatoes?

I like to use golden baby potatoes if I can’t get fingerling potatoes. These are similar in size but rounder.

Why are fingerling potatoes good for roasting?

Fingerling potatoes have low starch content, meaning they render a tender and creamier finish in the oven.

Can I use multicolor fingerling potatoes?

Yes. Fingerling potatoes come in a variety of different colors. They can be gold, red, pink, and deep purple. The darker-colored variations are slightly sweeter.

More Potato Recipes

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
4.84 from 6 votes

Roasted Fingerling Potatoes Recipe

Servings: 6
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Simple and delicious roasted fingerling potatoes, oven-fried in duck fat with parmesan and herbs.

Ingredients 

  • 2 pounds fingerling potatoes, halved lengthwise
  • 1/4 cup grated parmesan cheese
  • 3-4 tablespoons duck fat, or olive oil
  • 2 tablespoons fresh parsley, minced
  • Sea salt and ground pepper, to taste

Instructions 

  • Preheat oven to 425°F.
  • In a medium bowl, combine potatoes and 3 tablespoons of duck fat. Toss until potatoes are fully coated. Season all over with salt and pepper.
  • Add 1 tablespoon of duck fat to a large, rimmed baking sheet and spread as best you can. Add more fat if needed however a rough thin layer is fine. Arrange potatoes with the cut side facing down on the baking sheet (this is critical for the golden crust!). Do not overcrowd.
  • Roast potatoes for 15-20 minutes or until the cut side is golden and nicely crisped. The potatoes should easily release with a metal spatula if ready. If they’re stuck, roast them a little longer. Flip and roast for an additional 20 minutes (note, that the cut side will continue to brown once flipped).
  • Remove potatoes from the oven and sprinkle all over with parmesan cheese and fresh parsley. Toss potatoes on the baking sheet and repeat. Let cool for 5 minutes and serve.

Notes

Use plenty of oil. The oil is what will crisp up the potatoes and make them really flavorful. Don’t be afraid to go heavy on the oil.
You can parboil the potatoes for 10 minutes in salted water for even better results. it’s not 100% necessary but makes for a creamier interior.
Preheating your baking sheet in the oven helps the oil spread more easily and kickstarts the crisping process once the potatoes are added to the hot pan.
Use the heaviest, rimmed baking sheet you have for best results. These retain more heat than thinner pans.

Nutrition

Serving: 1gCalories: 279kcalCarbohydrates: 23.9gProtein: 11.3gFat: 16.7gSaturated Fat: 5.5gCholesterol: 20mgSodium: 307mgFiber: 2gSugar: 1.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. I would say you most likely need to slowly heat the cast iron skillet in the oven. put the skillet in the oven when you start heating it (the oven) up. take it out and the add the oil and potatoes. I’m sure you’ll get a much crispier crust.

  2. 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.

  3. 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.)