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!
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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 Roasted Fingerling Potatoes
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.
Top Tips For Making
- 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!
More Potato Recipes
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Roasted Fingerling Potatoes
- 12 ounces fingerling potatoes cut in half lengthwise
- 1 tablespoon oil or duck fat or tallow
- ½ teaspoon salt
- 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.
- 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.
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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.