The fingerling potato is the perfect date-night potato to serve with your protein of choice. If you’re preparing a fancy meal, such as steak, lamb, or even chicken, you need a classy, yet easy accompanying side. Roasted fingerling potatoes with herbs and parmesan fit the bill.
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. Lastly, they’re finished with a dusting of parmesan cheese and chopped parsley. It’s easily one of my favorite potato recipes.
Roasted Potatoes and 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
Slice fingerling potatoes in half lengthwise and roast at 425°F on a heavy-duty rimmed baking sheet. Bake with the cut side facing down for 15-20 minutes or until nicely browned. Flip and roast for an additional 20 minutes until golden all over and very tender.
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.
Once the potatoes are fresh out of the oven, sprinkle them with finely grated parmesan cheese and fresh parsley. The end result is salty and crispy with a creamy center. Applying the herbs and cheese last prevents them from burning in the oven.
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Roasted Fingerling Potatoes Recipe
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Dinner
- Cuisine: American
Simple and delicious roasted fingerling potatoes, oven-fried in duck fat with parmesan and herbs.
- 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
- 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 potatoes and roast for an additional 20 minutes (note, the cut side with continue to brown once flipped). Potatoes should be crispy golden and very tender.
- 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.
If you don’t want to use duck fat you can substitute with olive oil.
- Serving Size: 1
- Calories: 279
- Sugar: 1.2g
- Sodium: 307mg
- Fat: 16.7g
- Saturated Fat: 5.5g
- Carbohydrates: 23.9g
- Fiber: 2g
- Protein: 11.3g
- Cholesterol: 20mg
Keywords: roasted fingerling potatoes, fingerling potatoes, duck fat potatoes
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.
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.)