These oven-roasted Rosemary and Parmesan Fingerling Potatoes are the perfect side dish for anything from a casual weeknight dinner to a fancy holiday menu. They have a delicious crispy rosemary and Parmesan crust with a smooth and buttery center and are oh-so-easy to prepare.
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Easy Roasted Fingerling Potatoes
What better way to please your family and friends than with a tasty oven-roasted potato side dish. These Rosemary and Parmesan Fingerling Potatoes are insanely easy to prepare and have so much flavor. They are perfectly roasted with a crispy Parmesan crust on the outside and creamy, buttery flesh on the inside.
You can serve these with absolutely any chicken, turkey, beef, pork or fish main course no matter what the occasion. We have served these as a side dish for easy weeknight meals, Thanksgiving dinner and even with a side of ranch as an evening snack.
What are Fingerling Potatoes?
Fingerling potatoes are small “finger-shaped” potatoes that are sometimes mistaken for new potatoes. They are perfect for roasting because their skin is super thin, so there is no need to peel them. You can substitute fingerling potatoes for any roasted potato side dish recipe that you find.
New Potatoes Vs. Fingerling Potatoes
Both new potatoes and fingerling potatoes are tiny, have thin skin, and are great for roasting but there are some big differences. First of all, new potatoes aren’t actually a variety at all. They are simply immature potatoes that have been picked from the fields before they are fully grown.
Another major difference is that because new potatoes are not fully matured, their skin is far more delicate therefore limiting the shelf life. By comparison, fingerling potatoes have a much longer shelf life.
While we prefer fingerling potatoes, new potatoes make an excellent substitute and can often be easier to find at the grocery store.
Ingredients in Rosemary and Parmesan Fingerling Potatoes
- Fingerling Potatoes - find potatoes that are firm and roughly the same size. You can also substitute new potatoes or Yukon golds.
- Avocado Oil - we love using avocado oil for roasting veggies, but you can also substitute olive oil if you prefer.
- Seasoning - this recipe calls for seasoning with garlic powder, onion powder, Italian seasoning, salt and pepper. You can always feel free to adjust quantities and add or remove spices as desired.
- Fresh Rosemary - if you don’t have, or can’t find, fresh rosemary you can either skip or substitute with fresh thyme.
- Parmesan Cheese - freshly grated tastes and melts best.
How to Make Rosemary and Parmesan Fingerling Potatoes
- Prep potatoes. Place potatoes in a large bowl, or a ziplock bag, and drizzle them with 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the fresh rosemary, garlic powder, onion powder, Italian Seasoning, Parmesan cheese, salt and pepper. Toss again until the potatoes are evenly coated.
- Place potatoes onto a baking sheet. Grease a large baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the prepared baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Spread out the potatoes in a single layer on the baking sheet.
- Roast. Bake fingerling potatoes in oven, preheated to 425 degrees, for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
- Serve. Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!
Tips for Cooking Fingerling Potatoes
- Be sure to rinse the potatoes before cooking, and rub them between your fingers to be sure the dirt has been removed.
- There is no need to peel fingerling potatoes because their skin is so thin and soft.
- Some more delicious seasoning ideas include fresh herbs (thyme, oregano, dill), minced fresh garlic, cumin and paprika. Freshly squeezed lemon juice tastes great, too.
- You can also cook fingerling potatoes in a cast-iron skillet, or non-stick skillet. It’s a little quicker, but you do need to be close-by while cooking them. Add a few tablespoons of avocado or olive oil to the bottom of the skillet and cook over medium heat to crisp them up, just like you would with hash browns. Season about halfway through the cooking, then finish with grated Parmesan and a squeeze of lemon juice.
- To boil fingerling potatoes, add to boiling water and cook for 20-30 minutes, depending on the size. To test it they are done, poke a fork into one and it shouldn’t stick.
Honestly, we haven’t found a potato that won’t work in this recipe. You can use large Russet potatoes, red potatoes, tri-color potatoes, small potatoes or even a mix of them. Just be sure they are all cut into roughly the same size pieces.
Most likely, your oven wasn’t hot enough. We like to roast them at 425 degrees because it’s hot enough to make sure they don’t completely dry out, but not so how that they completely burn on the outside.
Cook times will always vary depending on how hot the oven is, how much you are cooking at once, how large the pieces are, how often you open the oven door and even your individual oven.
This recipe calls for cutting your potatoes in half and setting the oven at 425 degrees, which typically takes between 30-40 minutes total to roast.
Roasted potatoes will always taste best if eaten shortly after roasting. If you do have leftovers, cool them completely and store in the fridge in an airtight container. They can be added to salads, soups, breakfast scrambles, and more.
Rosemary and Parmesan Fingerling Potatoes Recipe
Ingredients
- 3 pounds Fingerling Potatoes washed and cut in half lengthwise
- 3 Tablespoons Avocado Oil can substitute olive oil
- 1 ½ Tablespoons Fresh Rosemary chopped
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 tsp Italian Seasoning
- ⅔ Cup Parmesan Cheese grated
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Tablespoons Avocado Oil to grease baking sheet
Instructions
- Preheat the oven to 425 degrees.
- Place potatoes in a large bowl, or a ziplock bag, and drizzle them with 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the fresh rosemary, garlic powder, onion powder, Italian Seasoning, Parmesan cheese, salt and pepper. Toss again until the potatoes are evenly coated.
- Grease a large baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the prepared baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Spread out the potatoes in a single layer on the baking sheet.
- Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
- Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!
Nutrition
More of the Best Potato Side Dishes
- 33 Best Potato Recipes
- Ranch Potatoes
- Loaded Baked Potato Skins Recipe
- Smashed Potatoes
- Crockpot Scalloped Potatoes
- Cheesy Potato Casserole
- Creamy Potato and Broccoli Soup
- Mashed Potatoes
- Oven Baked Baked Potatoes
- More Potato Recipes
- More Side Dishes
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These oven-roasted, generously seasoned Rosemary and Parmesan potatoes are so simple and delicious. They are perfect as a side dish for just about any meal and fancy enough for your holiday menu.
Gina
Such a tasty recipe! Loved making this as a nice side dish!
Diana
What a perfect holiday side dish! I am going to be making this for my next family gathering.