Garlic Herb Fingerling Potatoes (Printable Version)

Golden fingerling potatoes tossed with garlic, rosemary, and herbs, oven-roasted to crispy perfection.

# What You Need:

→ Potatoes

01 - 2 pounds fingerling potatoes, washed and halved lengthwise

→ Aromatics and Herbs

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 tablespoon fresh parsley, chopped (optional)
06 - 1 teaspoon fresh thyme leaves (optional)
07 - 1/2 teaspoon sea salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

→ Finishing

09 - Flaky sea salt, for serving (optional)
10 - Extra chopped herbs, for garnish

# How-To:

01 - Set oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine the halved potatoes with olive oil, garlic, rosemary, parsley, thyme, salt, and pepper. Toss until evenly coated.
03 - Spread potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Bake for 25 to 30 minutes, flipping halfway through, until edges are golden and crisp, and potatoes are tender when pierced.
05 - Remove from oven. Sprinkle with flaky sea salt and extra herbs if desired. Serve warm.

# Expert Hints:

01 -
  • The cut edges caramelize into these impossibly crispy pockets while the insides stay buttery and soft.
  • Fingerlings hold onto garlic and rosemary better than larger potatoes, so every bite tastes intentional.
  • You can make a huge batch and they're just as good at room temperature the next day.
02 -
  • If your potatoes are still waxy and soft after 30 minutes, they probably weren't cut the same size—uneven pieces finish at different times, so take a moment to cut them consistently.
  • Don't skip the halfway flip. I've tried roasting without turning and the bottoms burn while the tops stay pale.
03 -
  • Cut your fingerlings lengthwise rather than in rounds—the flat edge creates that precious caramelized crust that round slices can never achieve.
  • Toss the potatoes in the seasoning while they're still warm from the oven so the residual heat helps everything stick and meld together.

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