Herb Roasted Fingerling Potatoes

Herb Roasted Fingerling Potatoes

Fingerling potatoes have a creamy, almost sweet flavor that goes well with meat, poultry, and fish. They're a nice alternative to white or red potatoes.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat your oven to 425 F
  3. Step 3

    Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using sage , give the leaves a quick chop so that they're not too big.
  4. Step 4

    Wash and pat dry the potatoes.
  5. Step 5

    Slice them into your preferred shape or leave them whole.
  6. Step 6

    Place the taters in a mixing bowl, drizzle them with the olive oil, then toss them so they're fully coated with the oil.
  7. Step 7

    Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly. Don't be afraid of using too much salt. Potatoes and salt are made for each other.
  8. Step 8

    Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.
  9. Step 9

    Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes, usually about 20 to 25 minutes.
  10. Step 10

    Flip the potatoes every 10 minutes or so, to make sure the tops don't burn.
  11. Step 11

    Garnish with a sprig of your fresh herb.
  12. Step 12

    Serve and enjoy!