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.
These little potatoes are so cute! And I know they taste amazing too! Can’t wait to make a batch for Ryan and Lulu.
Wahoo! Let me know how the hubs and the lil’ darlin’ like them!
Just bought a bag of local fingerling potatoes! You have impeccable timing my dear! 🙂 Looking forward to trying these out. Keep the yummy carbs coming!
Perfect! I hope you try the recipe, and let me know if you do! It’s so silly simple and just magically delicious 😀
Yum! Love this simple dish. I’ve had to google “new potatoes” before. I didn’t know if they were just baby potatoes or if they were really their own thing. Thank goodness for the interwebs!
You said it! Can you imagine trying to look up fingerling potatoes in the Encyclopedia Britannica? Ugh…we so lucky 😉
These fingerling potatoes are so cute, not to mention extra flavorful. I wonder if the flavor soaks in extra well because they are so small. PS I love the addition of rosemary.
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
Fingerlings are the best, along with purple potatoes of course. My grandpa used to grow a ton 🙂 They really are the best roasted with herbs huh?
Oh do I love fingerling potatoes! They are one of my favourites for roasting because they get so nice and crispy and have a gorgeous shape!
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. 😀
I LOVE this. It’s so simple but so good. I love adding rosemary (to almost anything) potatoes but now I’m intrigued by this “fingerling” thing you’ve started .. haha!
This is my favorite combination of flavors for roasted potatoes, and roasted is my favorite way to prepare potatoes! Love all of those pretty colors!
I would still like to believe that fingerlings are magic little baby potatoes.I can totally smell the herbaciousness and I need to go buy some fingerlings.
Ah lurve fingerling potatoes! So tender and sweet and creamy! I love them in all the potato things! And they look right at home snuggled in that skillet!
A pan full of potatoes! Girl after my own hear!
I love carbs! These roasted fingerlings look so satisfying and delicious.
… 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.
Give me all the carbs! These look awesome, I love fingerling potatoes! I’m always so happy when I see them at the Farmer’s Market.
SO dang cute! I want to eat all the fingers!
I saw the word ‘Carbs’ at the top of the post and thought ‘ YES PLEASE!’. Love roasted potatoes, even if they do have a weird name : )