Garlic Butter Roasted Fingerling Potatoes

updated Nov 15, 2023

A simple recipe for fingerling potatoes roasted in butter, olive oil, and garlic.

Serves4 to 6

Prep10 minutes

Cook25 minutes to 30 minutes

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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.

Credit: Photo: Ghazalle Badiozamani | Food Stylist: Jesse Badiozamani

What are Fingerling Potatoes?

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.

3 Tips for Extra-Crispy Fingerlings

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.

Credit: Photo: Ghazalle Badiozamani | Food Stylist: Jesse Szewczyk

Roasted Garlic Butter Fingerling Potatoes

A simple recipe for fingerling potatoes roasted in butter, olive oil, and garlic.

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

Serves 4 to 6

Nutritional Info


  • 3 tablespoons

    unsalted butter

  • 1 1/2 pounds

    fingerling potatoes

  • 3 cloves


  • 2 tablespoons

    olive oil

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    finely chopped fresh parsley leaves


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.

  2. Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.

  3. Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.

  4. Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total. Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.

  5. Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.