These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary.Â This roasted potatoÂ recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu.Â If you love fingerling potatoes, this is the roasted potato recipe for you!
New Potatoes vs. Fingerling Potatoes
New potatoes and fingerling potatoes are a little different and here’s why.
New potatoes are little, immature potatoes, that are taken out of the field before they are done growing.Â They have been popping up at farmers markets recently and tide us over until the fingerling potatoes are ready. They’re so fun to cook with!Â New potatoes aren’t a variety but rather an immatureÂ or baby version of any potatoÂ a farmer is growing.Â New potatoes, because they aren’t yet mature, have delicate skins.Â
On a matureÂ potatoÂ crop,Â the skin goes through a hardening stage so it can be stored and sold during the coming year.Â New potatoes have a much shorter shelf life because of their delicate skin.Â This is why they are only available for a short time, usually at the beginning of the summer.Â If the skin gets bruised or peeled a little, they are susceptible to rot much quicker. Potatoes are best stored in a paper bag, in a cool place.Â New potatoes should be used within a few days of purchase.Â
Fingerling potatoes are a variety of potatoes.Â They are a small, “finger-shaped” potato.Â They are sometimes mistaken for new potatoes because they are so little. Fingerling potatoes are fully mature potatoes and like other potatoÂ varieties, they are harvested after the vine of the potato plant has withered and looks dead. This is part of the hardening process and allows the skin of the potato to thicken so it has a longer shelf life.Â Â
Fingerling potatoes are usually long, skinny, potatoes.Â They are great to use in roasted potato recipes, similar to new potatoes the skin on the fingerling potatoes are pretty thin so there no need to peel the potatoes.Â Fingerling potatoes are easy to boil or roast, they work great in a simple roasted potatoesÂ recipe or in a potato salad recipe that shows off their cute, unique shape.
How to Cook Fingerling Potatoes:
Boil— This is a great way to cook fingerling potatoes.Â Just make sure your potatoes are about the same size before you boil them so they are finished cooking at the same time.Â Cut yourÂ fingerling potatoes in half if needed.Â Boil them for 20-30 minutes depending on the size of the potatoes.Â To test if they are done, poke a fork in the potatoes.Â If they are done, you won’t be able to pick the potato up with a forkÂ or the potato will split in half.Â The potatoes should be soft but not mushy.
Skillet–Â This method works great and is a little quicker than a sheet pan.Â I like to cut the potatoes in half lengthwise to maximize the crispy surface of the potatoes. By using a skillet you can still get that golden crisp on the outside of the potato but it you will need to make sure you keep a close eye on the skillet to get that golden brown coloring on every side of the potato. You can use a cast iron skillet or a non-stick skillet.Â Use several tablespoons of oil in the bottom of the skillet and crisp them up like you would with hashbrowns. This method is really delicious with the seasonings used in this rosemary and parmesan fingerling potato recipe.Â I also love using Thyme and lemon when roasting potatoes. So delicious!
Oven Roasting— This is the easiest way to roast fingerling potatoes.Â I like to cut the fingerling potatoes in half, lengthwise.Â I like to put the potatoes in a ziplock bag, pour a few tablespoons of avocado oil in there, zip up the bag and shake it a little to coat the fingerling potatoes in oil.Â Pour the potatoes out onto a baking sheet and sprinkle with some sea salt.Â Put them inÂ the oven for about 30 minutes or until they are starting to turn golden brown on the edges. Take them out of the oven, add the seasonings of your choice and put them back in the oven for 10 minutes and then serve.Â
Here are a few other potato recipes we love!!Â
Tips for Cooking Fingerling Potatoes:
- Be sure to rinse the fingerling potatoes before you cook them.Â Rub the potatoes between your fingers to be sure the dirt if off.
- No need to peel the fingerling potatoes.Â They have soft skins that are easy to eat.
- If you’re cooking them with the skillet or roasting method, toss them in a little oil and then add your favorite seasonings like salt and pepper, herbs, minced garlic, onion powder, cumin, parmesan cheese,Â or paprika for flavor.
- Freshly squeezed lemon juice is amazing too.Â Add it after the potatoes are finished cooking.Â Â
These oven roasted potatoes are made with fingerling potatoes and generously seasoned with parmesan and rosemary. This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu. If you love fingerling potatoes, this is the roasted potato recipe for you!
- 3 pounds Fingerling Potatoes
- 1/4 Cup Avocado Oil
- 3 Cloves Garlic
- 1 tsp Sea Salt
- 1 Tablespoon Rosemary-Fresh
- 1/4 Cup Parmesan Cheese
Preheat the oven to 425 degrees
Wash the potatoes and cut them in half lengthwise. There's no need to peel the potatoes.
Put the potatoes in a ziplock bag and drizzle the avocado oil on the potatoes. Toss the potatoes until evenly coated. Sprinkle salt and pepper over the potatoes and toss again.
Pour potatoes onto a baking sheet in a single layer. Bake in the oven for about 15-20 minutes on 425 degrees until the edges of the potatoes are starting to brown on the edges. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
Mince the garlic and the rosemary. Take the potatoes out of the oven and mix the garlic, rosemary and parmesan cheese with the potatoes. Spread the potatoes back into a single layer on the baking sheet and put back into the oven to bake for 10 more minutes.
The potatoes are golden brown when finished baking. Take out of the oven and salt and pepper to tastes. Serve immediately. Enjoy!
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