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.
These little potatoes are so cute! And I know they taste amazing too! Can’t wait to make a batch for Ryan and Lulu.
Wahoo! Let me know how the hubs and the lil’ darlin’ like them!
Just bought a bag of local fingerling potatoes! You have impeccable timing my dear! 🙂 Looking forward to trying these out. Keep the yummy carbs coming!
Perfect! I hope you try the recipe, and let me know if you do! It’s so silly simple and just magically delicious 😀
Yum! Love this simple dish. I’ve had to google “new potatoes” before. I didn’t know if they were just baby potatoes or if they were really their own thing. Thank goodness for the interwebs!
You said it! Can you imagine trying to look up fingerling potatoes in the Encyclopedia Britannica? Ugh…we so lucky 😉
These fingerling potatoes are so cute, not to mention extra flavorful. I wonder if the flavor soaks in extra well because they are so small. PS I love the addition of rosemary.
They definitely come out flavor blasted, that is fo’ sho’! The rosemary…ugh…it’s so good! It gets all crispy from the oven roasting and is sooo fragrant! enjoy! xo
Fingerlings are the best, along with purple potatoes of course. My grandpa used to grow a ton 🙂 They really are the best roasted with herbs huh?
Oh do I love fingerling potatoes! They are one of my favourites for roasting because they get so nice and crispy and have a gorgeous shape!
It didn’t dawn on me until I roasted this batch in my cast iron just how well they turn out! So glad you’re a fellow fingerling lover. 😀
I LOVE this. It’s so simple but so good. I love adding rosemary (to almost anything) potatoes but now I’m intrigued by this “fingerling” thing you’ve started .. haha!
This is my favorite combination of flavors for roasted potatoes, and roasted is my favorite way to prepare potatoes! Love all of those pretty colors!
I would still like to believe that fingerlings are magic little baby potatoes.I can totally smell the herbaciousness and I need to go buy some fingerlings.
Ah lurve fingerling potatoes! So tender and sweet and creamy! I love them in all the potato things! And they look right at home snuggled in that skillet!
A pan full of potatoes! Girl after my own hear!
I love carbs! These roasted fingerlings look so satisfying and delicious.
… I assumed fingerling potatoes were baby potatoes. I’m also operating until the very, very likely totally wrong assumption that all 3 colors grow from one plant (because I’ve never seen a singularly colored bag of fingerlings) — please don’t crush my dream of a rainbow, baby potato plant. Fingerlings are pretty much my favorite because the skin gets so crispy + tasty + delicious and I love everything about the roasting you did here.
Give me all the carbs! These look awesome, I love fingerling potatoes! I’m always so happy when I see them at the Farmer’s Market.
SO dang cute! I want to eat all the fingers!
I saw the word ‘Carbs’ at the top of the post and thought ‘ YES PLEASE!’. Love roasted potatoes, even if they do have a weird name : )