Roasted Fingerling Potatoes with Rosemary and GarlicTo make your dinner really pop roast red, gold, and purple potatoes
Roasted fingerling potatoes with rosemary and garlic are an easy way to make your dinner more interesting. The bright herb flavor in the rosemary and the citrus in the lemon juice come together to make these potatoes taste delicious.
We love to make this recipe with the multi-colored fingerling potatoes available at farmers markets and lots of grocery stores. The red, gold, and purple colors add a compelling visual component to the final dish.
What are Fingerling Potatoes
Fingerling potatoes are smaller almost stubby shaped potatoes. They are varieties that grow as smaller and narrow potatoes and are fully mature when harvested. Being harvested as mature potatoes is what makes fingerlings different then new potatoes which are immature potatoes that have been thinned out of fields to give the rest of the potatoes room to grow.
Some popular types of fingerling potatoes include Purple Peruvian, pink-skinned French Fingerlings that have yellow flesh, and yellow-skinned Russian Banana (Wikipedia). With their thinner skin and smaller size fingerling potatoes are ideal for roasting or baked dishes where they are served whole or cut into large pieces. Preparing them this way lets them be served looking like whole bite-sized potatoes.
Roasting Fingerling Potatoes
We love to roast fingerling potatoes as a side dish or cook them in the bottom of a roasting pan when we’re roasting a chicken or beef roast.
There are a couple of things that make this potato dish stand out. The lemon juice and olive oil form a light vinaigrette that helps the flavors from the rosemary and garlic soak into the potatoes.
Keeping the potatoes covered while they’re cooking gives them a creamy texture without making the outside of the skins tough. The last trick is adding a touch of salt at the end to help bring all of the flavors to life.
- 1 1/2 lb fingerling potatoes
- 2 cloves garlic
- 1 tbsp rosemary, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt, divided
- 1/2 tsp pepper
- Wash and clean the potatoes, cut them into large bite-sized chunks. Mince the rosemary and garlic.
- Mix the rosemary, garlic, olive oil, 3/4 tsp salt, and pepper together.
- In a large bowl coat the potatoes with the herb mixture.
- Place the potatoes in a roasting pan and cover it with aluminum foil. Roast the potatoes in a 400ºF oven for 20 minutes, take the foil off, and continue roasting the potatoes for another 15 minutes. Stirring the potatoes occasionally helps them brown evenly.
- Finish the potatoes with a squeeze of fresh lemon juice and a 1/4 tsp salt.
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