These roasted fingerling potatoes are dangerously delicious! It's impossible to eat just one... or ten! Enjoy as an appetizer or side dish.
These oven-roasted potatoes are melt-in-your-mouth tender. They have a creamy, buttery texture that pairs wonderfully with the fresh herb sauce.
Why you will love these
- These spuds are irresistible with their buttery, creamy texture and mild flavor.
- So easy with minimal prep. No peeling is needed. Just slice in half, toss with oil and bake.
- Big flavor with simple ingredients.
- Ideal for parties and guests. A fresh herby sauce takes these potatoes to the next level.
- This sauce is completely customizable.
Ingredients and substitutions
- Fingerling potatoes are oblong, finger-shaped potatoes with a creamy, buttery texture. Any small or baby potato can be substituted in this recipe.
- Arugula adds a slightly bitter, peppery bite to the sauce. Don't love arugula? You can substitute basil, mint, or parsley - or use a combination.
- Lemon juice adds much-needed acidity to the sauce. Not a fan of lemon? Add a splash of apple cider or red wine vinegar instead.
Please refer to the recipe card for complete instructions and ingredient amounts.
- Slice the potatoes in half lengthwise. The smallest ones can be left whole.
- Add the potatoes to a baking dish. Toss them with olive oil and season with salt and pepper. (Image 1)
- Bake at 400 degrees until fork-tender and golden brown, about 40-50 minutes. (Image 2)
- Meanwhile, add the arugula, garlic, and lemon juice to a food processor. Pulse to chop. Add the olive oil and process until the mixture resembles a thick sauce. Season with salt and pepper.
- Spoon the sauce over the potatoes and serve the extra on the side.
- Brunch - A delicious addition to any breakfast or brunch menu.
- Appetizer - Add these to a party or game day spread. They are delicious both warm and at room temperature.
- Side dish - These spuds are delicious with everything from steak and chicken to pork and seafood.
- Guests and dinner parties - This side dish is so easy yet special enough to impress.
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave until warm.
Fingerling potatoes are their own variety. They have a small, oblong shape and are fully mature when harvested. Because of their size, they are often confused with new or baby potatoes.
Fingerlings have a thin skin and don't require peeling, adding ease to their preparation.
Fingerlings are small and with their thin skin and buttery texture, they roast beautifully in the oven without pre-cooking.
Roasted Fingerling Potatoes with Herbs
- 1½ pounds fingerling potatoes
- 2 tablespoons olive oil
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 cups arugula
- 1-2 teaspoons lemon juice
- 1 teaspoon minced garlic
- 3 tablespoons olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- Preheat the oven to 400 degrees.
- Slice the potatoes in half lengthwise. The smallest potatoes can be left whole. Add the potatoes to a 9x13 baking dish. Toss with olive oil and season with salt and pepper.
- Bake for 40-50 minutes until the potatoes are fork-tender.
- Meanwhile, add the arugula, lemon juice, and garlic to the bowl of a mini food processor. Pulse to chop the arugula. Add the olive oil and process until the mixture resembles a thick sauce. Season with salt and pepper.
- Spoon the sauce over the potatoes and serve the remainder on the side.
- Fingerling potatoes do not require peeling or boiling before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave until warm.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.