Need a great side dish that's as easy as it is festive and beautiful? These gorgeous fingerling potatoes roasted with butter or olive oil are super fast, almost completely hands off, and come out of the oven perfectly every time.
This is definitely a holiday favorite around here but I find myself making them often throughout the year since they are so versatile and delicious.
They pair perfectly with turkey, chicken, fish or steak and play nice with any simple veggie side such as this perfect steamed broccoli. If you're looking for traditional mashed potatoes or even mashed cauliflower, you'll find those here too. 🙂
You can use any variety of fingerling potatoes for this recipe--I love this local, multi-colored variety but any kind will taste delicious.
- fingerling potatoes
- unsalted butter, melted, or olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
See recipe card below for exact quantities.
To get started, first heat your oven to 425°F and grease a large baking sheet or line it with parchment paper for easy cleanup.
Next, wash and dry your potatoes well. You can halve or quarter them depending on their size--I usually end up doing a little of both.
How to roast fingerling potatoes
Now that the prep is out of the way, place the potatoes, some melted butter or oil, and salt and pepper to taste in a large mixing bowl and stir to coat all of the potatoes well.
Pour the potatoes out onto your prepared baking sheet and bake for 20-25 minutes or until they turn golden brown, flipping them over halfway through the baking time. I usually flip them right around the 10-minute mark.
Season with extra salt and pepper if desired, and serve immediately.
As written this recipe is gluten-free and vegetarian. Feel free to substitute olive oil for butter to make it vegan and dairy-free.
Here are some variations you can try, but feel free to add other favorite seasonings.
- Spicy fingerling potatoes - sprinkle with a dash cayenne pepper
- Garlicky fingerling potatoes - mix some garlic powder in along with the salt and pepper
- Buttery fingerling potatoes - add extra butter to taste
- Vegan fingerling potatoes - substitute olive oil for butter
Here is the equipment you'll need for this recipe:
- cutting board
- chef's knife
- large mixing bowl
- baking sheet
- parchment paper (optional, but recommended for easy cleanup)
Leftover roasted potatoes will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
🎉 Top tip
For best results, try to slice your potatoes as uniformly as possible so that they brown as evenly as possible in the oven. You'll especially notice that you have to slice each potato differently with a multi-color variety such as I used in this version, with so many different sizes to begin with.
Roasted Fingerling Potatoes
- 1 ½ pounds fingerling potatoes any variety
- 1 tablespoon melted unsalted butter or olive oil for vegan/dairy-free
- sea salt to taste
- freshly ground black pepper to taste
- Prep: Heat oven to 425°F and grease or line a large baking sheet with parchment paper for easy cleanup. Wash, dry and halve or quarter the potatoes depending on their size.
- Combine: Place the potatoes, melted butter or oil and salt and pepper in a large mixing bowl and stir to coat all of the potatoes.
- Roast: Pour the potatoes out onto the prepared baking sheet and bake for 20-25 minutes or until they turn golden brown, flipping them over halfway through the baking time.
- Enjoy: Season with extra salt and pepper if desired, and serve immediately. Leftover roasted potatoes will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.