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Home Blog Course Side Dishes

Roasted Fingerling Potatoes

Cheryl Malik
Cheryl Malik Posted: 11/13/20 Updated: 11/21/22
5
/5
2 Comments
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DF Dairy Free GF Gluten Free

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Perfect roasted fingerling potatoes: golden and crispy on the outside with deliciously creamy middles. You’ll come back to this side dish recipe over and over again, it’s simply perfect!

Overhead shot of fingerling potatoes on a white plate

What Makes This Recipe So Good

  • These roasted fingerling potatoes have a delicious, crispy, salty outside and a creamy, buttery inside that is absolutely addictive. They are so tasty but take virtually no effort to make!
  • A secret ingredient takes these fingerling potatoes to the next level. It might not be something you have in your kitchen, but you’ll definitely want to try it for the ultimate rich potatoes.

Fingerling potatoes – These small versions of potatoes have a buttery, mild flavor and their thin, edible skin makes them perfect for roasting
Duck fat or tallow – This secret ingredient makes the roasted fingerling potatoes basically a better version of themselves. Rich and flavorful, it upgrades your potatoes in a major way.

How To Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Toss the sliced fingerling potatoes in the duck fat or tallow and salt. Place them with the cut side down on a baking sheet.

Roast the potatoes, then flip them over and let them cook for a few more minutes.

Instructions for roasted fingerling potatoes

Chef’s Tips

  • Obviously, this recipe is NOT vegan or vegetarian if you use duck fat. You can substitute it with oil if you’d rather this recipe be totally vegan!
  • Fingerling potatoes shouldn’t be confused with new potatoes, although they’re both small. While new potatoes are immature potatoes, fingerling potatoes are fully mature. Fingerling potatoes taste similar to a fully grown regular potato, while new potatoes have a much milder flavor. You can use new potatoes if you can’t find fingerling, although they will taste a bit different!
Roasted fingerling potatoes on a white plate

More Potato Recipes

  • Hasselback Sweet Potatoes
  • Garlic Butter Parsley Potatoes
  • Air Fryer Potatoes
  • Cheesy Fiesta Potatoes

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Roasted fingerling potatoes on a white plate
5 from 2 votes

Roasted Fingerling Potatoes

Prep:3 minutes
Cook:35 minutes
Total:38 minutes
These delicious roasted potatoes have a secret ingredient that make them out of this world delicious!
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4

Ingredients

  • 12 ounces fingerling potatoes cut in half lengthwise
  • 1 tablespoon oil or duck fat or tallow
  • ½ teaspoon salt

Instructions 

  • Preheat oven to 425º F. Toss with oil, fat, or tallow and salt and place cut side down on a baking sheet. Roast for 30 minutes.
  • Flip potatoes over and cook 5 more minutes.

Notes

  • Vegan or vegetarian: Use oil instead of duck fat or tallow.
  • Fingerling potatoes: Not to be confused with new potatoes. Small, about the size of a finger, with a taste similar to fully grown regular potatoes. You can use new potatoes if you cannot find fingerling.

Nutrition Information

Serving: 1serving, Calories: 94kcal, Carbohydrates: 15g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 296mg, Potassium: 358mg, Fiber: 2g, Sugar: 1g, Vitamin C: 17mg, Calcium: 10mg, Iron: 1mg, Net Carbs: 13g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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Recipe Rating




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  1. Valencia says

    Posted on 11/18/20 at 6:15 am

    Delicious’!!!!!!5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/22/20 at 10:49 pm

      So glad you like it!5 stars

      Reply

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