Rosemary Roasted Fingerling Potatoes are a delicious side dish to any meal. This simple herb potato recipe is a keeper!
Carbs.
Does anyone really know what a fingerling potato is?
I googled it because in spite of my confidence that fingerlings were baby potatoes left on the farmer’s door stoop by all the fairy god mothers, a small portion of me wondered otherwise.
So…the google machine.
Fingerling potatoes are fingerling potatoes is the answer.
Absolutely no fairy god mothers (or avatars, boxtrolls or any other mythical creatures) involved.
They’re a potato varietal in and of themselves and are small and narrow when fully mature.
What’s that you say?
You knew this?
You didn’t think they were just the runts in the family?
I’m the only person who has ever googled, “what are fingerling potatoes reaaaaaaaally?”?
How cute are these little tater tots?
While sweet potatoes are my typical starch go-to, I got a real wild hair and decided to pick up a bag of fingerlings.
Without having much of a plan for them, I perused around for recipes and settled on Cooking Light’s Rosemary Fingerling Potatoes.
This is a recipe you need in your bag of tricks because it’s so stinking simple, it goes with anything, and it’s made out of carbs. You need those for your winter layer.
The herbage in this skillet. Can you smell it? Your home fills with the aroma of rosemary while these taters are roasting in the oven. Organic perfume for your house, that’s what that is.
All you need to make these beauties is fingerling potatoes, cooking oil, Italian seasoning, fresh rosemary (for bonus points) and sea salt.
You can enjoy these potatoes alongside your favorite entrée, or turn your fingerlings into finger food into dinner. Because: winter layer.
Fingerling potatoes. They’re a legit thing.
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.
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Hahaha, you crack me up! Poor things are just small, not mutants! I do love them, though, especially simply prepared like you did here. Pinned!
So glad you like a roasted fingerling, raquel! They’re great, especially this time of year, when I’m craving all the comforting carbs! 😀
Love roasting potatoes with rosemary! I usually added a little drizzle of lemon and garlic to mine. I can imagine how good you kitchen must have smelt after these!
Oof! Garlic and lemon juice sounds divine. Brilliant! I’ll try that out for my next go-round 🙂
I actually prefer my carbs in potato form. Sweet, mostly, but I do love me some fingerlings! That rosemary infusion has me feeling all warm and cozy inside.
I love the purple fingerlings! Like you, I had no clue what they were either but thanks for the explanation 😉
Ju, this recipe looks great and perfect for this time of the year! Have a great week my friend 😉
Oh thank the lawwww I’m not the only one who has been mystified by fingerlings all this time. You have a great week, too, love!
I lurve fingerlings! Especially the purple ones. And I had no clue what they were either but I’m glad you cleared it up with the googs.
I’m going to have to pick me up somadat veggie seasoning. It sounds puuurfect with the rosemary and CARBS. <<all you need in life 😉
You’ll LURVE the veggie seasoning! It’s THEBEST herb blend I’ve ever had evaaaaaah! < - for reals.
For some reason, fingerlings remind me of “finger lickin’ good”…which these look. And those colors. I just so happened to but a cast iron skillet with my paycheck – woop!
Hells to the yes, they are finger-licking good. I’d be lying if I said I didn’t eat these cuties with mine own fingers 😉 Delicious.