Roasted Fingerling Potatoes

• 2 pounds fingerling potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Fresh rosemary sprigs

Steps

1. 1 Preheat oven to 425°F.
2. 2 Wash and halve the fingerling potatoes.
3. 3 Toss potatoes with olive oil, salt, pepper, paprika, and garlic powder in a large bowl.
4. 4 Spread potatoes in a single layer on a baking sheet.
5. 5 Scatter rosemary sprigs over the potatoes.
6. 6 Roast for 30 minutes, flipping halfway through, until golden and crispy.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Tossing bowl

Variations

• Add grated Parmesan for a cheesy twist.
• Toss with fresh parsley and lemon zest before serving.

Substitutions

• If fingerlings aren’t available, use baby potatoes or Yukon Gold potatoes cut into wedges.

Pairings

• Grilled vegetables
• Herb-roasted chicken

Nutrition

Tips

• For extra crispiness, soak the potatoes in cold water for 30 minutes before roasting.
• Feel free to swap out rosemary for thyme or oregano for a different flavor profile.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator and reheat in a 400°F oven.

Serving Suggestions

• Pair with grilled steak or roasted chicken.
• Serve alongside a fresh green salad with a tangy vinaigrette.

FAQ