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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.
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.
Table of Contents
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
- 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.
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.
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.
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
I like to use golden baby potatoes if I can’t get fingerling potatoes. These are similar in size but rounder.
Fingerling potatoes have low starch content, meaning they render a tender and creamier finish in the oven.
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!
Roasted Fingerling Potatoes Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!