Garlic Butter Roasted Fingerling Potatoes

Roasted fingerling potatoes are an easy and versatile potato side dish, ready to be enjoyed with anything from roast chicken to grilled 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.

• They’re crispy, tender, and buttery. 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.
• They pair well with everything for dinner. Plus you can roast the potatoes in the oven while you’re searing steak on the stovetop, cooking chicken breast on the grill, or preparing a hearty dinner salad.

• 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.
• Butter: Use unsalted butter to control the amount of salt.
• Garlic: Mince 3 cloves of garlic.
• Parsley: Garnish with finely chopped fresh parsley at the end.

1. Toss the potatoes in garlic butter. Add the halved potatoes, minced garlic, olive oil, kosher salt, and black pepper to the bowl of melted butter. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
2. Roast the potatoes. 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.
3. Garnish and serve. Taste and season the potatoes with more salt and pepper if needed. Garnish with chopped fresh parsley.

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.

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

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