Fingerling Potatoes recipe

The first time I encountered fingerling potatoes, I was at a farmers market, drawn in by their unique, elongated shapes and vibrant colors – deep purples, rosy reds, and creamy yellows. They looked so much more intriguing than standard round potatoes. I brought a mixed bag home, unsure exactly how I’d prepare them, but a simple roast seemed fitting. I tossed them with olive oil, rosemary, garlic, salt, and pepper, and the aroma that filled my kitchen as they roasted was earthy and comforting. When they came out of the oven, skins slightly crisped and insides wonderfully creamy and almost buttery, I was an instant convert. Their flavour was subtly sweeter and nuttier than regular potatoes. My family, usually content with mashed or baked, was equally smitten. Since then, fingerling potatoes have become a go-to for an easy yet elegant side dish, perfect for everything from weeknight dinners to holiday feasts. Their natural charm and delicious taste require very little fuss.

The Unique Charm of Fingerling Potatoes: Small Wonders, Big Flavor

Fingerling potatoes are a group of small, narrow, finger-shaped heirloom potato varieties, cherished for their distinctive appearance, waxy texture, and excellent flavour. Unlike larger, starchy potatoes primarily used for mashing or baking (like Russets), fingerlings hold their shape exceptionally well when cooked, making them ideal for roasting, boiling, steaming, and adding to salads. Their thin, delicate skins are often left on, contributing to their rustic appeal and nutritional value.

What makes fingerling potatoes so special?

• Texture: They typically have a waxy, firm texture that becomes wonderfully creamy and almost buttery when cooked, rather than dry or floury.
• Flavor: Fingerlings offer a nuanced flavour profile that can range from subtly sweet and nutty to earthy, often more complex than standard potatoes. Different varieties have distinct tastes.
• Appearance: Their elongated, slender shape and vibrant skin colors (ranging from yellow, red, and purple to variegated) make them visually appealing on the plate.
• Versatility: They are incredibly versatile and shine in simple preparations that allow their natural qualities to stand out. Roasting is a particularly popular method as it enhances their flavour and creates a delightful contrast between the slightly crisped skin and the creamy interior.
• Nutritional Value: Like other potatoes, fingerlings are a good source of potassium, vitamin C, and vitamin B6, especially when the nutrient-rich skin is consumed.

While they might seem like a gourmet item, fingerling potatoes are increasingly available and offer a simple way to elevate everyday meals.

Exploring Popular Fingerling Potato Varieties

There are many different varieties of fingerling potatoes, each with its own unique characteristics in terms of color, flavour, and texture. Some of the most common and popular include:

• Russian Banana: Perhaps one of the most well-known fingerlings. They have yellowish-tan skin and waxy, golden-yellow flesh. They are known for their buttery texture and rich, nutty, slightly sweet flavour. Excellent for roasting and potato salads.
• French Fingerling: These have smooth, rosy-red to pink skin and waxy, yellowish flesh, sometimes with a ring of pink under the skin. They have a firm texture and a robust, nutty, slightly earthy flavour. They hold their shape very well.
• Ruby Crescent (or Rose Finn Apple): Similar to French Fingerlings, these have pinkish-red skin and deep yellow, waxy flesh. They are known for their excellent flavour and firm texture.
• Purple Peruvian (or Purple Fingerling): These have deep purple skin and vibrant purple flesh that retains its color when cooked. They have a slightly denser, drier texture than yellow or red varieties, and an earthy, nutty flavour. They are rich in antioxidants.
• LaRatte: A French heirloom variety, highly prized by chefs. They have a unique, irregular, somewhat knobbly shape, smooth yellowish skin, and pale yellow, waxy flesh. They are renowned for their exceptionally nutty, hazelnut-like flavour and creamy texture.
• Ozette (or Makah Ozette): An heirloom fingerling brought to the Pacific Northwest by Spanish explorers. They have a lumpy, elongated shape, thin tan skin, and creamy white or yellow flesh. They are known for their nutty, earthy flavour and waxy texture.

Often, you’ll find “mixed fingerling potatoes” sold in bags, offering a delightful variety of colors, shapes, and subtle flavour differences in one go. This is a great way to experience them.

The Best Ways to Cook Fingerling Potatoes

Fingerling potatoes are incredibly versatile. Their waxy texture and ability to hold their shape make them suitable for various cooking methods. Roasting is arguably the most popular way to bring out their best qualities.

• Roasting (Highly Recommended): This is where fingerlings truly shine. Roasting at a moderate to high heat (around 400°F / 200°C) with a little oil and simple seasonings brings out their natural sweetness, creates a slightly crispy skin, and makes the interior wonderfully creamy. They can be roasted whole (if very small) or halved/quartered lengthwise.
• Boiling/Steaming: Fingerlings are excellent boiled or steamed, especially for potato salads, as they remain firm and don’t fall apart. Cook them whole with their skins on until tender.
• Grilling: Halved fingerlings, tossed with oil and herbs, can be grilled for a smoky flavour and nice char marks. They might benefit from a quick parboil before grilling to ensure they cook through evenly.
• Pan-Frying/Sautéing: Sliced or halved fingerlings can be pan-fried or sautéed, often after parboiling, to achieve a crispy exterior.
• In Soups and Stews: Their ability to hold their shape makes them a good addition to hearty soups and stews.
• Smashed Potatoes: A fun technique where you boil or roast fingerlings until tender, then gently smash them flat, drizzle with more oil and seasonings, and roast or broil again until crispy.

For this article, we’ll focus on the classic and most beloved method: roasting.

Preparing Fingerling Potatoes for Roasting

Preparation is minimal, which is part of their appeal.

1. Clean Thoroughly: Fingerling potatoes are often eaten with their thin skins on, so it’s important to clean them well. Scrub them gently under cold running water with a vegetable brush to remove any dirt or debris. Pat them dry with a clean kitchen towel.
2. Cutting (Optional, but Recommended for Even Cooking):
   • Whole: If the fingerlings are very small (less than 1 inch in diameter), you can roast them whole.
   • Halved or Quartered: For medium to larger fingerlings, it’s best to cut them to ensure even cooking and create more surface area for browning and crisping. Typically, they are halved lengthwise. If they are particularly thick, you might want to quarter them lengthwise. Try to make the pieces relatively uniform in size.
3. Seasoning: The key to flavourful roasted fingerlings.

Simple Seasonings for Sensational Fingerlings

Fingerling potatoes have a wonderful natural flavour that doesn’t need much adornment. Simple seasonings are often the best.

• The Holy Trinity:
  • Good Quality Olive Oil: Extra virgin olive oil adds flavour and helps with crisping. Avocado oil or other neutral high-heat oils also work.
  • Kosher Salt or Sea Salt: Essential for bringing out the flavour. Use a generous pinch.
  • Freshly Ground Black Pepper: Adds a classic, subtle spice.
• Aromatic Herbs:
  • Fresh Rosemary: Roughly chopped fresh rosemary sprigs are a classic pairing.
  • Fresh Thyme: Whole sprigs or picked leaves.
  • Dried Herbs: Dried rosemary, thyme, oregano, or an Italian herb blend can also be used if fresh isn’t available. Add dried herbs with the oil before roasting. Fresh, delicate herbs like parsley or chives are best added after roasting.
• Garlic:
  • Whole Cloves: Toss a few unpeeled or lightly smashed garlic cloves with the potatoes. They will roast and become sweet and tender.
  • Garlic Powder: A quick and easy way to add garlic flavour evenly.
  • Minced Fresh Garlic: Can burn easily at high roasting temperatures, so it’s often best added in the last 10-15 minutes of roasting, or infused into the oil.
• Other Enhancements:
  • Smoked Paprika: Adds a lovely color and smoky flavour.
  • Red Pepper Flakes: For a touch of heat.
  • Lemon Zest: Added after roasting for a bright, fresh note.
  • Parmesan Cheese: Grated Parmesan can be tossed with the potatoes during the last 5-10 minutes of roasting for a cheesy, salty crust.

Application: In a large bowl, toss the cleaned and cut fingerling potatoes with olive oil until evenly coated. Then, add your chosen seasonings and toss again to distribute.

Ingredients for Perfectly Roasted Fingerling Potatoes

This recipe focuses on a classic herb and garlic approach.

• 1.5 – 2 pounds fingerling potatoes (mixed varieties or a single type)
• 2-3 tablespoons olive oil (extra virgin recommended)
• 3-4 cloves garlic, unpeeled and lightly smashed (or 1 teaspoon garlic powder)
• 1-2 sprigs fresh rosemary, roughly chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a little heat

Equipment:

• Vegetable brush
• Sharp knife and cutting board
• Large mixing bowl
• Large rimmed baking sheet
• Spatula

Step-by-Step Guide to Roasting Fingerling Potatoes

Follow these simple steps for potatoes that are crispy on the outside and creamy on the inside.

1. Preheat Oven and Prepare Baking Sheet:
   • Preheat your oven to 400°F (200°C).
   • Line a large rimmed baking sheet with parchment paper for easy cleanup (optional, but helpful).
2. Prepare the Fingerling Potatoes:
   • Thoroughly wash and scrub the fingerling potatoes under cold running water.
   • Pat them completely dry with a clean kitchen towel.
   • Trim off any blemishes or eyes.
   • Cut the potatoes as desired: leave very small ones whole, halve medium ones lengthwise, or quarter larger ones lengthwise. Aim for roughly uniform pieces.
3. Season the Potatoes:
   • Place the prepared fingerling potatoes in a large mixing bowl.
   • Drizzle with olive oil.
   • Add the smashed garlic cloves (unpeeled), chopped fresh rosemary (or dried), kosher salt, freshly ground black pepper, and optional red pepper flakes.
   • Toss everything together thoroughly with your hands or a large spoon until the potatoes are evenly coated with oil and seasonings.
4. Arrange on Baking Sheet:
   • Spread the seasoned fingerling potatoes in a single layer on the prepared baking sheet.
   • Ensure they are not overcrowded. There should be some space between the pieces to allow hot air to circulate for proper roasting and browning. If necessary, use two baking sheets. If potatoes are cut, place them cut-side down for the initial part of roasting for better browning on that surface.
5. Roast:
   • Place the baking sheet(s) in the preheated oven.
   • Roast for 25-40 minutes. The exact time will depend on the size of your potato pieces and your oven’s specific temperature.
   • Flip Halfway: After about 15-20 minutes of roasting, use a spatula to flip or stir the potatoes. This helps them to brown and crisp evenly on all sides.
6. Check for Doneness:
   • The fingerling potatoes are done when they are golden brown and slightly crispy on the outside, and tender all the way through when pierced with a fork or the tip of a knife. The smashed garlic cloves should also be soft and fragrant.
7. Serve:
   • Remove the baking sheet(s) from the oven.
   • If desired, you can squeeze the roasted garlic from its skin over the potatoes or discard the skins and toss the soft garlic with the potatoes.
   • Taste and adjust seasoning with a little more salt or pepper if needed.
   • Serve hot or warm. Garnish with fresh chopped parsley or chives for a touch of color, if desired.

Nutritional Value: Small but Mighty

• Serving Size: This recipe (1.5-2 pounds) typically makes about 4-6 servings as a side dish.
• Calories per serving (approximate, for a 1-cup serving): Around 150-250 calories, depending on the amount of oil used.

Key Nutritional Benefits of Fingerling Potatoes (skin-on):

• Good Source of Potassium: Important for heart health and blood pressure regulation.
• Rich in Vitamin C: An antioxidant that supports immune function.
• Provides Vitamin B6: Involved in brain development and function.
• Dietary Fiber: Aids in digestion and can help regulate blood sugar levels. The skin contains a significant portion of the fiber.
• Complex Carbohydrates: Provide sustained energy.
• Antioxidants: Especially in colored varieties like Purple Peruvians (anthocyanins).

Roasting with olive oil adds healthy monounsaturated fats. Leaving the delicate skin on maximizes their nutrient intake.

Time Commitment: Simple and Rewarding

Roasted fingerling potatoes are an easy and relatively quick side dish.

• Preparation Time (Washing, Cutting, Seasoning): 10-15 minutes
• Roasting Time: 25-40 minutes

Total Estimated Time: Approximately 35-55 minutes.

This makes them suitable for both weeknight dinners and more special occasions.

Serving Ideas for Your Roasted Fingerling Potatoes

Roasted fingerling potatoes are incredibly versatile and complement a vast array of dishes.

• As a Perfect Side Dish:
  • Serve alongside roasted chicken, grilled steak, baked salmon, pork tenderloin, or lamb chops.
  • A wonderful accompaniment to brunch dishes like quiches or frittatas.
  • Elevates simple weeknight meals.
• In Potato Salads (Warm or Cold):
  • Their waxy texture holds up beautifully. Toss roasted fingerlings (cooled) with a vinaigrette, mustard dressing, or a light creamy dressing, along with herbs, onions, and other desired additions.
• As a Base for Appetizers:
  • Top roasted fingerling halves with sour cream/crème fraîche, chives, and a bit of smoked salmon or crispy bacon bits.
• On a Charcuterie or Mezze Platter:
  • Adds a hearty, flavourful element.
• Breakfast Potatoes:
  • Serve alongside eggs, bacon, or sausage. Reheat leftover roasted fingerlings for a quick breakfast side.
• With Dipping Sauces:
  • While delicious on their own, they can be served with aioli (garlic or herb), pesto, romesco sauce, or even a high-quality ketchup.

Enhancements After Roasting:

• A squeeze of fresh lemon juice.
• A sprinkle of fresh, finely chopped herbs (parsley, chives, dill).
• A drizzle of truffle oil (use sparingly).
• A grating of fresh Parmesan cheese.

Pro-Tips for Fingerling Potato Perfection

Follow these expert tips for the best roasted fingerling potatoes:

1. Don’t Peel (Usually): The thin skin of fingerling potatoes is delicious, nutritious, and adds to their rustic charm. Just scrub them well. Peeling is generally unnecessary and removes valuable nutrients.
2. Ensure Potatoes are Dry Before Oiling: After washing, pat the potatoes thoroughly dry. Excess moisture will create steam and hinder browning and crisping.
3. Don’t Skimp on Seasoning (Especially Salt): Potatoes need a good amount of salt to bring out their flavour. Season generously. Taste and adjust after roasting if needed.
4. Avoid Overcrowding the Pan: This is crucial for achieving crispy, well-browned potatoes rather than steamed, soft ones. Use two baking sheets if your potatoes don’t fit in a single layer with space between them.
5. Roast Cut-Side Down (Initially): If you’ve halved or quartered your fingerlings, placing them cut-side down on the baking sheet for the first part of the roasting process encourages better caramelization on that flat surface. Then flip them to brown the other sides.

Fingerling Potato FAQs: Your Questions Answered

Here are answers to some common questions about cooking fingerling potatoes:

1. Q: Are fingerling potatoes the same as new potatoes?
   • A: No, they are different. “New potatoes” refer to any variety of potato that has been harvested young, before its sugars have fully converted to starch. They are typically small, round, and have thin, delicate skin and a waxy texture. Fingerling potatoes are a specific category of heirloom potato varieties characterized by their elongated, finger-like shape and waxy texture, regardless of when they are harvested (though they are generally smaller than large storage potatoes). Both are waxy and good for roasting or salads.
2. Q: Can I boil fingerling potatoes before roasting them (parboiling)?
   • A: Yes, you can parboil fingerling potatoes for about 5-10 minutes before roasting. This can help ensure the insides are very tender and can potentially lead to an even crispier exterior when roasted, as the slightly roughed-up surface from boiling can crisp up nicely. Drain them well and let them steam dry for a few minutes before tossing with oil and seasonings and roasting at a high temperature.
3. Q: How do I store leftover roasted fingerling potatoes?
   • A: Store leftover roasted fingerling potatoes in an airtight container in the refrigerator for up to 3-4 days.
   • To reheat: The best way to maintain some crispness is to reheat them in a preheated oven (around 375°F / 190°C) for 10-15 minutes, in an air fryer for 3-5 minutes, or in a skillet over medium heat. Microwaving will warm them but they will lose their crispness.
4. Q: Can I use other types of potatoes with this roasting method?
   • A: Yes, this roasting method works well for other waxy or all-purpose potatoes like Yukon Golds, red potatoes, or new potatoes, cut into similar-sized pieces. Starchy potatoes like Russets can also be roasted this way, but they will have a fluffier, less creamy interior.
5. Q: My roasted fingerling potatoes aren’t getting crispy. What can I do?
   • A: Several factors affect crispiness:
     • Not enough oil: Ensure they are well-coated.
     • Overcrowding the pan: Leads to steaming.
     • Oven temperature too low: Use at least 400°F (200°C).
     • Potatoes not dry enough: Pat them dry after washing.
     • Consider a higher heat: Try 425°F (220°C) for the last 10-15 minutes.
     • Parchment paper: While great for cleanup, sometimes roasting directly on a dark metal baking sheet (well-oiled) can promote better browning and crisping.

Roasted fingerling potatoes are a simple, elegant, and incredibly satisfying side dish. Their natural flavour and delightful texture make them a welcome addition to any meal. Enjoy experimenting with different varieties and seasonings!

Print