Roasted Fingerling Potatoes
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Roasted fingerling potatoes are tossed with olive oil and herbes de Provence for a delicious side dish or as a fancy alternative to French fries. This recipe is a copycat version from a local Pasadena restaurant. They serve roasted fingerling potatoes as part of their tapas or bar menu along with tarragon aioli. We were so impressed by this delectable appetizer I decided to recreate it at home. They also make the perfect side dish on a busy weeknight.
What are fingerling potatoes?
Fingerling potatoes are a variety of potato that come in a variety of colors and shapes. They are called “fingerling” because they resemble fingers and are between 2 and 4 inches long. They have a sweet and creamy texture, and hold their shape after roasting. Because of their thin skin, they don’t require peeling.
Ingredients for crispy roasted fingerling potatoes
- 1 1/2 pounds fingering potatoes halved or quartered depending on the size of the potato.
- Extra virgin olive oil
- 1 Tablespoon Herbs de Provence
- Kosher or sea salt
- Fresh cracked black pepper
- 2 shallots sliced
What are herbes de Provence?
Herbes de Provence is a blend of herbs including savory, thyme, basil, fennel and lavender. Herbes de Provence can be found in most specialty or grocery stores.
How to roast fingerling potatoes
- Preheat oven to 425 degrees F.
- In a medium bowl toss potatoes and sliced shallots olive oil to coat.
- Add herbes de Provence, kosher salt and pepper and toss.
- Spread them out in a single layer on a sheet pan or cast iron pan and roast, cut side down, for 15 minutes. Turn potatoes and roast an additional 10-15 minutes or until golden brown, and tender when pierced with a knife.
Substitutions and variations
- Substitute finely chopped fresh rosemary or other fresh herbs for the dried herbes de Provence.
- Add sliced fresh garlic along with the sliced shallots.
- Try Duck Fat i or Clarified Butter in place of the olive oil.
- Baby Yukon gold potatoes or other small potatoes will work as well.
- Sprinkle with Parmesan cheese just before serving.
Serve crispy fingerling potatoes with this Tarragon Aioli.
Looking for more side dishes?
Mashed Sweet Potatoes with Browned Butter and Sage
Mediterranean Yellow Rice Pilaf
Brown and Wild Rice with Cranberries and Pecans
Roasted Fingerling Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes halved or quartered depending on the size of the potato.
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon Herbs de Provence*
- 1 teaspoon Kosher salt
- 1/2 teaspoon Fresh cracked pepper
- 2 shallots sliced
Instructions
- Preheat oven to 425 degrees F.
- In a large mixing bowl toss potatoes and sliced shallots with olive oil to coat.
- Add herbes de Provence, kosher salt and pepper and mix until the potatoes are coated.
- Spread them out on a baking sheet or pan and roast for 15 minutes cut side down. Turn the potatoes and roast an additional 10-15 minutes, or until golden brown and a knife will easily pierce the potatoes.
These potatoes sound really good except for, unfortunately, one of the main ingredients, Herbs de Provence, which I dislike intensely. Can you suggest a substitute? Love tarragon. Thank you!
You totally don’t have to use Herbs de Provence if you don’t like it. What about an Italian or Greek herb blend?
Absolutely a classic! Thanks for this superb recipe, it’s going in the keeper file!
Where are the shallots?
oh thank you for bringing this post to my attention! I haven’t updated it since 2012! I’ve added the shallots and recipe, but clearly need to redo the photos!
Thanks!
Cynthia