These roasted fingerling potatoes are insanely easy to make and are the best side dish. Ever. (Jump directly to the recipe.)
“The produce here is gorgeous!” proclaimed my friend Jackie who was visiting from New York. And she’s not wrong. As much as I love visiting cities, there’s a reason that San Francisco was crowned the best food city right now in the U.S. by Bon Appetit. All that said sometimes I take for granted what I have at my fingertips. And then someone like Jackie visits and proclaims that she had never seen such gorgeous potatoes before. Yep, we have gorgeous potatoes. And my favorite way to make them is probably the easiest and most basic way as well. Roasted fingerling potatoes in the oven. Best side dish ever.
Right now, in the heat of summer, herb roasted potatoes probably don’t sound like the best thing to make. But my favorite part of making these is that they pretty much make themselves. Toss everything into a pan, throw it in the oven and walk away to let them roast, the potatoes are the epitome of easy. And with Autumn just around the corner (say it ain’t so!) I know I’ll be making these potatoes a lot more.
So next time you’re in San Francisco, by all means go to some fabulous restaurants. We have a ton of them and they range from the hole-in-the-wall cheap to the upscale fine dining white table cloth and everything in between. But don’t skip the farmers markets and the small grocery stores too. Grab whatever is in season to snack on and get a taste of San Francisco that way. Restaurants come and go and trends are fickle. We may not be the best food city next year, but the ingredients and produce here will always be top notch and I’m pretty happy to be living here because of that.
Roasted Fingerling Potatoes
By Irvin Lin
These herb roasted potatoes are a snap to make and are highly addictive. Soft and fluffy on the inside but crispy and golden brown on the outside, they burst with flavor from the herbs. I used a mix of dried and fresh herbs but if you only have dried for the best flavor. I use fingerlings because they are easy to find but you can use small Yukon Gold (just cut them into 1-inch pieces) or any sort of new potato instead.
2 pounds fingerling potatoes (or new potato like Yukon Gold)
2 tablespoon extra virgin olive oil
1 tablespoon dried basil
2 teaspoons chopped fresh rosemary leaves (or 1 tablespoon dried)
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1. Preheat the oven to 375˚F.
2. Wash and dry the potatoes. Cut them into 1-inch pieces. Usually I just cut the fingerlings in half on a diagonal. The more surface area the more crispy outside! Don’t bother to peel them.
3. Place the potatoes in a 9 x 12-inch glass casserole dish. Drizzle the olive oil over it and sprinkle the herbs over them. Sprinkle the salt and pepper over them as well and then toss them together to coat with a large spatula.
4. Roast in the oven (uncovered) for 40 minutes until they potato skins have wrinkled and gotten crisp and the inside is tender (pierce them with a fork or knife to check the inside). Serve immediately with whatever you want!
Makes enough for 4 servings.
If you like these roasted fingerling potatoes, check out my recipe for brussels sprouts salad with fingerling potatoes.
And check out these other potato recipes from around the web:
Bev Cook’s Lemony Roasted Potato Salad
The Comfort of Cooking’s Crispy Loaded Hassleback Potato Bites
Joy the Baker’s Mashed Potato, Cheddar and Chives Waffles
Center Cut Cook’s Loaded Baked Potato Nachos
Foodie Crush’s Dilled Red Potato and Peas
Curtis @ Freedom Reigns says
I’m literally making these tonight. Great side that sounds super easy to make. I love roasted potatoes and just discovered a love for the Yukon Gold’s you mentioned. Thanks for posting.
Marisa Franca @ All Our Way says
What a simple and flavorful recipe! We’ve made potatoes like this for years — also with chicken sotto mattone using the iron skillet as the mattone and the potatoes in the skillet. This is a good way to grill and make the potatoes. I haven’t used two of the herbs you did — I will do that next time. Thank you for sharing!
The Suzzzz says
I make something very similar, only I use rosemary, thyme, and sage. The great thing about these potatoes is that they go with just about everything. I like to wrap them up in a foil packet at cook them on the grill when I’m barbecuing chicken, or put them in a foil packet and cook them on the coals when I’m camping.
I’ve been making them the same way for a long time; I only slit them through – no need to cut through unless they are on the larger side…
These are totally my favourite potatoes! I am eating them with salmon. The best combination 🙂