Fingerlings potatoes have distinctive nutty and earthy flavors. Russian, Banana, and French are abundant types that are generally available. They have a waxy yellow flesh, but the French, underneath its red exterior, can sometimes show a streak of red.
Fingerlings have thin skin and therefore, do not need to be peeled. Their flesh tastes rich, nutty, and buttery. The flesh of fingerling potatoes is also firmer than starchier potato varieties like russet potatoes.
Fingerlings are low in calories and contain no fat. They contain more potassium than any other fresh vegetable, even more than bananas! These potatoes also contain vitamins C and B6.
Crispy & Brunch Fingerling Potatoes
- 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.
- 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.
- 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.
- 3 tablespoons unsalted butter
- 1 1/2 pounds fingerling potatoes
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
- Add 3 tablespoons unsalted butter in a pan and heat until melted.
- 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.
- 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.
- Taste and season the potatoes with more salt and pepper if needed. Garnish with parsley.