Tuber shaped roasted fingerling potatoes and baby potatoes tossed in olive oil, salt and pepper, then finished with parmesan cheese.
Simple and flavorful 30 minute side dish completes any main meal.
Roasted Fingerling Potatoes
Mmmm, creamy and delicious fingerling potatoes roasted to tenderness, then tossed with fresh grated parmesan cheese and parsley leaves.
This is one of those versatile potato dishes that go with almost any main course. When roasted, the potatoes turn incredibly smooth on the inside.
Serve all year long, but we especially love to eat these during the holiday season.
No peeling and boiling like a classic whipped potato recipe or special preparation needed, which makes fingerling potatoes a great dish when entertaining and serving multiple dishes.
What will I need to complete this recipe?
You will need the following ingredients:
- Fingerling potatoes or a mix of fingerling and baby potatoes.
- Olive oil – or any neutral tasking oil like avocado or canola.
- Kosher salt
- Parmesan cheese or Parmigiano-Reggiano – I like to grate my own to avoid additives like cellulose powder, which helps the shreds from clumping together.
- Parsley leaves
You will need the following tools:
- Large mixing bowl
- Baking sheet with a rim
- Small mixing bowl
- Utensils – spoons and spatula
What are fingerling potatoes?
Fingerling potatoes are small elongated tubers with thin skins.
There are several variety of fingerlings that range from a light yellow to a dark purple color. Each variety has a slightly rich different taste from buttery to a nutty flavor.
In the stores you will find that these are more expensive than regular potatoes and I have found that they get snatched up quick.
For this reason, I only was able to purchase 1 1/2 pounds of a mixed bag of fingerling potatoes.
To make this a full recipe, I added baby potatoes (also called new potatoes), which are potatoes that are harvested before fully mature.
These are also tender and buttery with thin skins, so combining fingerlings with new potatoes are a good match.
How to roast fingerling potatoes
Step 1 – Clean potatoes
To roast these potatoes you need to wash the potatoes and dry them with a clean kitchen towel.
Remove any blemishes or eyes and slice the fingerlings in half or 2 inch pieces.
You may also want to slice extra large baby potatoes if you are adding them to this recipe.
Step 2 – whisk ingredients in a large bowl.
In a large mixing bowl whisk together the oil, salt and pepper. Add potatoes and gently stir folding the potatoes into the oil mix ensuring each one is coated.
Step 3 – Bake
Place oil coated potatoes on a greased baking sheet and roast for 25-30 minutes turning every 10 minutes.
Step 4 – Add Parmesan and parsley
Place cooked potatoes in a serving dish and toss Parmesan and parsley. Serve and enjoy right away.
Tip for holiday entertaining
This dish can be prepared up to 2 hours in advance through roasting the potatoes.
Reheat at 350 degrees for 10-15 minutes, and toss with Parmesan and parsley before serving.
Roasted Fingerling Potatoes
- 3 pounds fingerling or baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup Parmesan cheese freshly grated
- 2 Tablespoons parsley chopped
- Preheat oven to 425°F degrees.
- Rinse potatoes and pat them dry. Slice fingerlings into 2-inch pieces. You will want the potatoes to be similar sized.
- In a large mixing bowl whisk together oil, salt and pepper. Add the potatoes and gently mix until each piece is coated in oil.
- Lightly grease a baking sheet and place potatoes on pan. Bake for 25-30 minutes, turning every 10 minutes.
- Once tender, place in a large serving dish and toss with Parmesan cheese and parsley.
- Serve immediately.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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PIN TO YOUR SIDE DISH, HOLIDAY AND POTATO BOARDS