Garlic Butter Roasted Fingerling Potatoes

Roasted potatoes are an easy and versatile side, ready to be enjoyed with anything from crispy chicken to juicy steak.

To really make them shine, I use a mixture of olive oil and butter to give them a creamy, melt-in-your-mouth quality. I also add a generous amount of minced garlic to infuse them with savory flavor, and a final flourish of parsley brightens everything up.

Fingerling potatoes are a long, small variety of potato with thin skins that don’t require peeling. While Russet and Idaho potatoes are considered starchy potatoes, fingerling potatoes fall into the waxy potato camp, meaning they’re best used in recipes where they’re meant to keep their shape.

When roasted at high heat, the skins of the fingerlings cook up golden and crisp, while the insides hold their shape and become tender and buttery.

For the crispiest-crunchiest roasted potatoes, keep these tips in mind.

1. Cut your potatoes in half lengthwise. The cut sides get deliciously golden-brown and crispy as they roast. Plus, cutting them in half cuts down the cook time, too.

2. Don’t overcrowd the baking sheet. You’ll want to evenly spread out the potatoes so all of them are making contact with the sheet pan, which ensures they get golden and crisp. If you overcrowd them all in the center of the pan they will steam and get soggy.

3. Toss halfway through roasting. The sides of the potatoes that touch the sheet pan will brown much quicker than the tops, so tossing them halfway through roasting makes sure they brown evenly and get crispy on all sides.