Roasted Fingerling Potatoes with Rosemary and Garlic Recipe

Introduction

Roasted fingerling potatoes are a crispy, flavorful side dish perfect for any meal. These small, tender potatoes get an extra crisp coating and are roasted with fresh rosemary and garlic for a delicious finish.

Ingredients

• 1 1/2 lb. fingerling potatoes
• Cooking spray
• 3 tbsp. vegetable oil
• 2 tbsp. cornstarch
• 1 tbsp. fresh rosemary, finely chopped
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425ºF. Scrub the fingerling potatoes clean and pat them dry. Cut each potato in half lengthwise. Spray a large baking sheet with cooking spray, then drizzle the vegetable oil evenly across the pan.
2. Step 2: In a large microwave-safe bowl, whisk together the cornstarch and ½ cup water until smooth. Microwave the mixture in 20-second bursts, whisking after each interval, until it becomes thick and sticky like pudding, about 1 to 1 ½ minutes total.
3. Step 3: Toss the halved potatoes in the cornstarch slurry until coated. The potatoes may look unusual coated this way, but this step ensures they become extra crispy.
4. Step 4: Arrange the potatoes cut side down on the prepared baking sheet with space between them. Cover tightly with aluminum foil and roast in the oven for 12 minutes.
5. Step 5: Remove the foil and continue roasting until the potato cut sides are golden brown, about 15 to 20 minutes. Toss the potatoes with rosemary, garlic, salt, and pepper, then return to the oven and roast until the garlic is fragrant and lightly browned, about 5 more minutes. Transfer to a bowl, toss once more, and serve warm.

Tips & Variations

• For extra garlic flavor, try roasting whole garlic cloves alongside the potatoes.
• Substitute fresh thyme or oregano for rosemary for a different herb profile.
• Use olive oil instead of vegetable oil for a richer taste.
• Ensure potatoes are thoroughly dried before coating to maximize crispiness.

Storage

Store leftover roasted fingerling potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400ºF oven or a toaster oven for 10 minutes to restore crispness. Avoid microwaving as it may make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, small waxy potatoes like baby Yukon Gold or red potatoes work well. Just adjust roasting time if needed based on potato size.

Is the cornstarch coating necessary?

The cornstarch slurry creates a crispy crust on the potatoes when roasted. Skipping it will still yield tasty potatoes but with a less crunchy texture.

Roasted Fingerling Potatoes with Rosemary and Garlic Recipe

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★★★★★

4.8 from 95 reviews

Crispy roasted fingerling potatoes with a unique cornstarch coating for maximum crunch, tossed with fresh rosemary and garlic for a flavorful side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1 1/2 lb. fingerling potatoes

Coating

• 3 tbsp. vegetable oil
• 2 tbsp. cornstarch
• 1/2 cup water

Seasoning

• 1 tbsp. fresh rosemary, finely chopped
• 3 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cooking spray, for baking sheet

Instructions

1. Preheat and Prepare Potatoes: Preheat the oven to 425ºF. Scrub the fingerling potatoes clean under running water and pat them dry with a towel. Then, halve each potato lengthwise to ensure even cooking.
2. Prepare Baking Sheet: Spray a large baking sheet evenly with cooking spray. Drizzle the vegetable oil over the sheet and tilt it so that the oil coats the entire surface, preventing sticking and promoting crispiness.
3. Make Cornstarch Slurry: In a large microwave-safe bowl, whisk the cornstarch and ½ cup water until smooth and well combined. Microwave the slurry in 20-second intervals, whisking after each to prevent lumps, until the mixture becomes sticky and pudding-like, about 1 to 1 ½ minutes total.
4. Coat Potatoes: Add the halved potatoes to the cornstarch slurry and toss thoroughly to coat each piece evenly. This coating will help create a crispy exterior when roasted.
5. Initial Roasting: Arrange the coated potatoes cut side down on the prepared baking sheet, spacing them apart so they roast evenly. Cover the whole sheet tightly with aluminum foil to lock in moisture and roast in the oven for 12 minutes.
6. Continue Roasting Uncovered: Remove the foil and roast the potatoes uncovered for an additional 15 to 20 minutes until the cut sides turn golden brown and crispy.
7. Add Seasonings and Final Roast: Toss the roasted potatoes with chopped rosemary, minced garlic, kosher salt, and freshly ground black pepper. Return the sheet to the oven and roast for about 5 more minutes until the garlic is fragrant and lightly golden.
8. Serve: Transfer the potatoes to a serving bowl, give them a quick toss to distribute the seasonings evenly, and serve immediately while hot and crispy.

Notes

• Halving the fingerling potatoes lengthwise helps achieve a crispy cut side.
• Coating with cornstarch slurry is key for extra crispiness.
• Using fresh rosemary and garlic adds aromatic flavor to the dish.
• Cooking spray and vegetable oil prevent sticking and promote even roasting.
• Adjust seasoning with salt and pepper to personal preference.
• Serve as a flavorful side dish to grilled meats or roasted vegetables.

Keywords: fingerling potatoes, roasted potatoes, crispy potatoes, rosemary garlic potatoes, side dish, baked potatoes