These Roasted Fingerling Potatoes are crisp, flavorful, & the ideal side dish to just about any dinner. Perfectly tender, easy to make, and full of garlic + rosemary flavors, this recipe takes classic potatoes and makes them into something a little extra special. Plus, these little tots are done cooking in just 25 minutes!

A baking sheet filled with roasted and seasoned fingerling potatoes and rosemary sprigs sitting on a countertop surrounded by a napkin, spilled black pepper, and rosemary sprigs. The baking sheet also has a small container filled with ketchup and another filled with aioli. A fish spatula is taking a helping of the potatoes.

I’m always down for a classic. Still, even the most well-known classic can sometimes use a bit of a makeover. Take roasted potatoes, for example. An oldie but a good, amiright? However, with a tried-and-true technique and just the right balance of seasonings, my Perfectly Roasted Yukon Gold Potatoes were born. And they’re a hit! While it’s hard to mess up roasted potatoes (they’re always delicious!), I tend to think my version gives basic spuds that something extra!

Now here I am at it again! While I have been known as the veggie-loaded muffin and smoothie queen, potatoes just might be my next claim to fame. My latest revamp? Oven roasted fingerling potatoes. What makes fingerlings more fun than your traditional tots, you may ask? They are just begging to be eaten with your hands — and, IMO, make a great fry alternative to burger night!

Not that there is anything wrong with fries! These are just truly easier and require less cutting…all while giving the same crispy outside and fluffy inside you love from the quintessential fry.

My crispy roasted fingerling potatoes truly could not be easier…and who doesn’t love a simple yet satisfying side that goes with pretty much any and everything! There is almost no prep involved when it comes to these oven roasted fingerling potatoes. Just cut them in half lengthwise, toss with oil, rosemary, garlic powder, and salt for the ultimate flavor. Then pop them into a preheated oven to bake for just 25 minutes!

Ingredients for Roasted Garlic Rosemary Fingerling Potatoes sitting on countertop prior to roasting.
Ingredients:  fingerling potatoes, olive oil, salt, garlic powder, dried rosemary, ground black pepper

How to make these potatoes:

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Fingerling potatoes on a cutting board sitting on a countertop. Cutting board is surrounded by more fingerling potatoes on the countertop and in a dish, sprigs of rosemary, and a small dish of salt. One fingerling potato is beinig cut in half with a knife.
Wash, dry, and cut in half fingerling potatoes.
A bowl of raw, halved fingerling potatoes with seasonings on top. The bowl is sitting on a countertop surrounded by sprigs of rosemary.
Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and rosemary, drizzle with the oil, and add pepper to taste.
A bowl of raw, halved, seasoned, and oiled fingerling potatoes on a countertop surrounded by sprigs of rosemary.
Toss to coat the potatoes in the oil and seasonings.
Uncooked, halved fingerling potatoes coated in oil and seasonings arranged on a baking sheet. The baking sheet is sitting on a countertop surrounded by sprigs of rosemary.
Preheat oven to 425°F. I prefer to use an unlined baking sheet because I find that the potatoes having direct contact with the metal helps to give them a deliciously crisp outside, however, you can line your baking sheet with parchment paper for easy clean up. Spread out the potatoes on your baking sheet in single layer, cut-side down, being sure they are not crowded. Crowded potatoes will steam one another. If you want your potatoes to have a lovely crisp outside, give them room on your baking sheet. If you baking sheet isn’t large enough, consider spreading your potatoes out between 2 smaller baking sheet.
A baking sheet with roasted, halved fingerling potatoes sitting on a countertop and surrounded by sprigs of rosemary spilled on the countertop.
Roast for 20-25 minutes. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes. Enjoy warm.

Recipe testing notes from Taesha:

  • Be sure to cut your fingerling potatoes lengthwise. Fingerling potatoes are long little spuds and you get the best “roasty” flavor + texture when they are cut in half lengthwise vs. cut across the middle.
  • Switch up the seasoning. If you want, you can add (or swap out) paprika, Italian seasoning, thyme, or parsley on these roasted fingerling potatoes.
  • Make them ahead as part of meal prep. I find all roasted and baked potatoes work amazingly well as leftovers. So roast them up and enjoy them reheated all week!
A baking sheet filled with roasted and seasoned fingerling potatoes and rosemary sprigs sitting on a countertop surrounded by a small container with ground black pepper, another small container with salt, and rosemary sprigs. The baking sheet also has a small container filled with ketchup and another filled with aioli. A fish spatula is taking a helping of the potatoes.

What to pair roasted fingerling potatoes with:

I personally love to simply add these roasted fingerling potatoes as a fry alternative to burger night — or on top of our beloved Cheeseburger Salad. They are wonderful dipped in ketchup, aioli, mustard or in my Cheeseburger Salad burger sauce.

These potatoes also work great as a side to just about any dinner, but I especially love them with chicken dishes — like my French Onion Chicken Skillet or Spinach Artichoke Chicken Bake. Or, for a classic, comfort-food pairing, serve potatoes alongside meatloaf and roasted veggies.

A plate filled wth roasted and seasoned fingerling potatoes. Plate has one small dish of ketchup and another filled with aioli. A hand is dipping one piece of potato into the aioli. The plate is sitting on a counter and is surrounded by a napkin, some spilled black pepper, and sprigs of rosemary strewn about on the counter.

Other flavorful veggie sides that you have to try..

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A plate filled wth roasted and seasoned fingerling potatoes. Plate has one small dish of ketchup and another filled with aioli. A serving spoon is taking a helping of the potatoes. The plate is sitting on a counter and is surrounded by a napkin, some spilled black pepper, and sprigs of rosemary strewn about on the counter.
5 from 2 votes

25-Minute Garlic Rosemary Roasted Fingerling Potatoes

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish
These Roasted Fingerling Potatoes are crisp, flavorful, & the ideal side dish to just about any dinner. Perfectly tender, easy to make, and full of garlic + rosemary flavors, this recipe takes classic potatoes and makes them into something a little extra special. Plus, these little tots are done cooking in just 25 minutes!

Ingredients
 

  • pounds fingerling potatoes, washed, dried + cut in half lengthwise
  • tablespoons olive oil
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried rosemary
  • black pepper, to taste

Instructions
 

  • Preheat oven to 425°F.
    I prefer to use an unlined baking sheet because I find that the potatoes having direct contact with the metal helps to give them a deliciously crisp outside, however, you can line your baking sheet with parchment paper for easy clean up.
  • Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and rosemary, drizzle with the oil, and add pepper to taste.
  • Toss to coat the potatoes in the oil and seasonings.
  • Spread out the potatoes on your baking sheet in single layer, cut-side down, being sure they are not crowded.
    Crowded potatoes will steam one another. If you want your potatoes to have a lovely crisp outside, give them room on your baking sheet. If you baking sheet isn't large enough, consider spreading your potatoes out between 2 smaller baking sheet.
  • Roast for 20-25 minutes. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.
  • Enjoy warm.
Serving: 3ounces or 1/5 of the recipe, Calories: 143kcal, Carbohydrates: 24g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 357mg, Potassium: 579mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 27mg, Calcium: 17mg, Iron: 1mg