Rosemary Roasted Fingerling Potatoes are a delicious side dish to any meal. This simple herb potato recipe is a keeper!
There’s just something magical about a sheet pan of crispy, golden roasted potatoes. They’re simple, rustic, and are somehow always the side dish that steals the show.
These rosemary roasted fingerling potatoes are no exception as they’re buttery on the inside, crisp on the outside, and are infused with the incredible flavor of fresh rosemary. Basically, they’re what potato dreams are made of!
I used to think fingerling potatoes were just “fancy” versions of regular potatoes. But that was until I roasted them and realized just how delicious they are! Their smaller size makes them cook up super-quick, and their creamy texture means they stay tender while the outside gets perfectly crisp.
Tossed with olive oil, rosemary, and a pinch of salt, they’re the kind of effortless side that makes you look like a dinnertime hero (without really trying!). Hey, you can thank me later!
They’re elegant enough for a holiday spread but easy enough to throw together on a busy weeknight. Serve them with chicken, steak, fish, or even a big Roasted Beet Salad. You really can’t go wrong here.
Ingredients for Rosemary Roasted Fingerling Potatoes
Here’s everything you’ll need to make these crispy little gems. It honestly couldn’t be simpler, and the short ingredients list makes this a breeze to whip up when you’re exhausted!
Fingerling Potatoes: These potatoes are naturally buttery and creamy. They have skins that crisp up perfectly, so they’re great for roasting!
Olive Oil: Helps the potatoes brown and gives them an irresistible golden crust.
Fresh Rosemary: This herb is earthy, woodsy, and aromatic. And honestly, potatoes and rosemary are a classic match made in heaven! Toss in some fresh parsley, too.
Italian Seasoning: A simple way to layer in some extra herby flavor.
Sea Salt: Brings out the natural flavor of the potatoes and ties everything together.
Recipe Customizations
- Add a few smashed garlic cloves to the pan before roasting.
- Sprinkle fresh Parmesan or Pecorino Romano on top as soon as your potatoes come out of the oven. Thyme, sage, or oregano all roast incredibly well.
- Add a pinch of red pepper flakes or smoked paprika for heat and smokiness.
- Toss the roasted potatoes with sautéed greens, roasted veggies, or even crispy chickpeas for a hearty veggie bowl!
How to Make Rosemary Roasted Fingerling Potatoes
Preheat your oven to 375 degrees Fahrenheit.
Wash and thoroughly dry your potatoes.
Toss the fingerlings with olive oil, rosemary, Italian seasoning, and salt until they’re all well-coated.
Spread them out in a cast iron skillet or on a baking sheet in a single layer, making sure they’re not crowded.
Roast for 30 to 40 minutes, flipping halfway, until golden brown and tender.
Serve hot and straight from the oven (trust me, this is the best way)!
Store leftover potatoes in an airtight container in the refrigerator for up to 5 days.
Recipe Tips
- Damp potatoes steam instead of crisping. So, just be sure to pat them dry after washing the skins!
- Don’t overcrowd the pan. A little room between each potato helps them brown evenly.
- Use cast iron to roast if you can, as it holds heat like a dream and helps you get those extra-crispy edges!
- Flip halfway through. Tossing the potatoes mid-roast will help you get every side golden and crunchy.
These rosemary roasted fingerling potatoes are simple, flavorful, and absolutely foolproof. Plus, they really couldn’t be easier to make for those nights when you just don’t feel like whipping up something more complex.
Love these? Here are a few more roasted veggie sides you’ll adore!
More Vegetable Side Dishes:
- Balsamic Roasted Vegetables Recipe
- Garlic Herb Roasted Veggies
- Big Batch Roasted Vegetables
- Cajun Seasoned Roasted Vegetables
- Balsamic Roasted Vegetables with Bacon
Enjoy these crispy golden potatoes alongside any main dish!
Rosemary Roasted Fingerling Potatoes
Ingredients
- 2 1/2 pounds fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning*
- 2 teaspoons fresh rosemary finely chopped
- 1/2 teaspoon kosher salt or to taste
Instructions
- Preheat the oven to 375 degrees F.
- Wash the fingerling potatoes and pat them dry.
- Add the oil to a cast iron (or oven-safe skillet).
- Add the fingerling potatoes and shake them around in the skillet until they’re coated with oil.
- Sprinkle the Italian seasoning, rosemary, and salt over the potatoes and shake the skillet around some more to distribute the seasoning.
- Roast in the oven for 30 to 40 minutes (depending on the size of your fingerling potatoes), or until potatoes are browned on the outside and soft when poked. Note: My potatoes took a full 40 minutes.
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Hahaha, you crack me up! Poor things are just small, not mutants! I do love them, though, especially simply prepared like you did here. Pinned!
So glad you like a roasted fingerling, raquel! They’re great, especially this time of year, when I’m craving all the comforting carbs! 😀
Love roasting potatoes with rosemary! I usually added a little drizzle of lemon and garlic to mine. I can imagine how good you kitchen must have smelt after these!
Oof! Garlic and lemon juice sounds divine. Brilliant! I’ll try that out for my next go-round 🙂
I actually prefer my carbs in potato form. Sweet, mostly, but I do love me some fingerlings! That rosemary infusion has me feeling all warm and cozy inside.
I love the purple fingerlings! Like you, I had no clue what they were either but thanks for the explanation 😉
Ju, this recipe looks great and perfect for this time of the year! Have a great week my friend 😉
Oh thank the lawwww I’m not the only one who has been mystified by fingerlings all this time. You have a great week, too, love!
I lurve fingerlings! Especially the purple ones. And I had no clue what they were either but I’m glad you cleared it up with the googs.
I’m going to have to pick me up somadat veggie seasoning. It sounds puuurfect with the rosemary and CARBS. <<all you need in life 😉
You’ll LURVE the veggie seasoning! It’s THEBEST herb blend I’ve ever had evaaaaaah! < - for reals.
For some reason, fingerlings remind me of “finger lickin’ good”…which these look. And those colors. I just so happened to but a cast iron skillet with my paycheck – woop!
Hells to the yes, they are finger-licking good. I’d be lying if I said I didn’t eat these cuties with mine own fingers 😉 Delicious.