Rosemary Roasted Fingerling Potatoes


Rosemary Roasted Fingerling Potatoes

Does anyone reaaaaaaally know what a fingerling potato is?

I googled it because in spite of my confidence that fingerlings were baby potatoes left on the farmer’s door stoop by all the fairy god mothers, a small portion of me wondered otherwise. So..the goog.

Fingerlings are fingerlings. Absolutely no fairy god mothers (or avatars, boxtrolls or any other mythical creatures) involved. They’re a potato varietal in and of themselves and are small and narrow when fully mature.

What’s that you say? You knew this? You didn’t think they were just the runts in the family? I’m the only person who has ever googled, “what are fingerling potatoes reaaaaaaaally?”?

How cute are these little tater tots?

Fingerling Potatoes

While sweet potatoes are my typical starch go-to, I got a real wild hair and decided to pick up a bag of fingerlings. Without having much of a plan for them, I perused around for recipes and settled on Cooking Light’s Rosemary Fingerling Potatoes. This is a recipe you need in your bag of tricks because it’s so stinking simple, it goes with anything, and it’s made out of carbs. You need those for your winter layer.

The herbage in this skillet. Can you smell it? Your home fills with the aroma of rosemary while these taters are roasting in the oven. Organic perfume for your house, that’s what that is.

Rosemary Roasted Fingerling Potatoes

I used Simply Organic‘s Vegetable Seasoning in addition to fresh rosemary. I’ve been using this blend like crazy in all of my veggie dishes, as it adds so much herb-alicious flavor with a little bit of kick!

Simply Organic Vegetable Seasoning spice blend - perfect for using on potatoes

You can enjoy these potatoes alongside your favorite entrée, or turn your fingerlings into finger food into dinner. Because: winter layer.

Fingerling potatoes. They’re a legit thing.

Rosemary Roasted Fingerling Potatoes

Rosemary Roasted Fingerling Potatoes

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Author: Julia
Recipe adapted from Cooking Light’s Rosemary Roasted Fingerling Potatoes


  • 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


  1. Preheat the oven to 375 degrees F.
  2. Wash the fingerling potatoes and pat them dry.
  3. Add the oil to a cast iron (or oven-safe skillet).
  4. Add the fingerling potatoes and shake them around in the skillet until they’re coated with oil.
  5. Sprinkle the Italian seasoning, rosemary, and salt over the potatoes and shake the skillet around some more to distribute the seasoning.
  6. 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.

Recipe Notes

If desired, you can turn the potatoes over part-way through the roasting process.


Never Miss a Post!


  1. Kelly @ Hidden Fruits and Veggies

    … I assumed fingerling potatoes were baby potatoes. I’m also operating until the very, very likely totally wrong assumption that all 3 colors grow from one plant (because I’ve never seen a singularly colored bag of fingerlings) — please don’t crush my dream of a rainbow, baby potato plant. Fingerlings are pretty much my favorite because the skin gets so crispy + tasty + delicious and I love everything about the roasting you did here.

    1. Julia Post author

      It didn’t dawn on me until I roasted this batch in my cast iron just how well they turn out! So glad you’re a fellow fingerling lover. 😀

    1. Julia Post author

      They definitely come out flavor blasted, that is fo’ sho’! The rosemary…ugh…it’s so good! It gets all crispy from the oven roasting and is sooo fragrant! enjoy! xo

  2. francesca

    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!

    1. Julia Post author

      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.

  3. Sarah @ Making Thyme for Health

    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 😉

    1. Julia Post author

      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!

  4. Joanne

    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.

    1. Julia Post author

      So glad you like a roasted fingerling, raquel! They’re great, especially this time of year, when I’m craving all the comforting carbs! 😀


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.