These delicious roasted fingerling potatoes are elegant, beautiful, and a bit more special than your average roasted potato. They are juicy and tender, and will make a perfect side dish for any meal.

roasted fingerling potatoes in a Tupperware in purple and yellow colors

The different types of fingerlings:

Banana Fingerling Potatoes:

Yellow, long and slender, and resemble small bananas! They have a buttery texture, and are the most standard fingerling potato.

Purple Fingerling Potatoes:

A bit smaller in size than the banana fingerlings, these are beautiful and dark purple and almost violet in color. They are also buttery and waxy in texture, and very tender once cooked.

Red thumb fingerlings:

The insides of these are marbled with pink and are also super pretty. The texture is similar to the other fingerlings, the main difference is just the slightly smaller size and color.

Fingerling Potato Cooking Tips:

Cook Time:

Fingerling potatoes cook relatively quickly, and the time may depend on your oven. Roast them in a preheated oven at 425°F (200°C) for approximately 20-25 minutes, or until they are golden brown and tender when pierced with a fork. If you have the convection setting, use this. Keep an eye on them towards the end of the cooking time to prevent over-browning and drying out.

Placement on Baking Sheet:

When roasting the potatoes, place them cut side down on the baking sheet. This ensures that the cut surface gets direct contact with the baking sheet, allowing for better browning.

Make Ahead and Reheat:

If you’re throwing a dinner party, you can cook these off in the morning, and rewarm them right before you plate and serve. (you can also plate them in an oven proof serving dish and directly reheat them in the serving dish, just wait to garnish with any herbs at the very end!)

What to Serve With:

I served these recently with salmon burgers and chipotle black bean burgers, but this would also be great with with:

Other ways to cook the fingerling potatoes:

Boiled then smashed and roasted
Roasted and tossed with chimichurri
Roasted whole – these might need 30 minutes

FAQ

How do you store fingerling potatoes?
- Store the potatoes in a cool, dark place, and avoid storing them in the refrigerator, as the cold temperatures can negatively affect their texture and flavor. Keep them unwashed and dry until ready to use.
Can you eat the skin of fingerling potatoes?
- Yes, the skin of fingerling potatoes is edible! It adds texture and flavor to dishes, so there’s no need to peel them before cooking. Just make sure to wash them thoroughly before cooking.
How do you know when fingerling potatoes are done cooking?
- They are finished cooking when they can be easily pierced with a fork or knife and are tender all the way through. The cooking time will vary depending on the size of the potatoes and the cooking method used. Generally, they take about 15-25 minutes to roast or boil.

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Recipe:

Roasted Fingerling Potatoes with Green Garlic Aioli

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Author: Jackie Shao – Easy Gourmet by Jackie
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

These delicious roasted fingerling potatoes are elegant, beautiful, and a bit more special than your average roasted potato. They are juicy and tender, and will make a perfect side dish for any meal.

Ingredients

Scale

For the potatoes:

1.5 lbs fingerling potatoes
2 tablespoons Olive oil
Kosher salt
Black pepper

For the green garlic aioli:

2 egg yolks
1/2 cup olive oil
1/2 teaspoon kosher salt
1 lemon, juiced about 2 tablespoons
2 tablespoons green garlic, chopped

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Instructions

For the roasted potatoes:

Preheat the oven to 425. If you have a convection setting on your oven, use this.
Half the fingerling potatoes lengthwise (like a hot dog). Add the potatoes to a baking sheet and toss with olive oil, kosher salt, and black pepper.
Spread the potatoes out evenly and face the cut side down for a nice crispy touch.
Roast for 15 (convection oven) – 25 minutes, or until the potatoes are fork tender. The cooking time varies based on the heat of your oven and the setting.
Remove from the oven, plate, and serve.

For the green garlic aioli:

Combine all the ingredients except the lemon juice and olive oil to a food processor. Pulse to combine, then slowly drizzle in the olive oil.
Add the lemon juice and blend.
Taste, adjust with more salt, lemon, or pepper, and serve.