Roasted Fingerling Potatoes are are roasted to perfection with crunchy edges and creamy, sweet fluffy insides topped with sun-dried tomatoes, garlic and fresh herbs. A simple side dish for everyday that packs a flavor punch!
If’ you’ve followed me for a while it’s pretty obvious I love all things potatoes. Today’s recipe for Roasted Fingerling potatoes is one of my new favorites!
They are crazy easy to make which makes them ideal for entertaining but unlike so many simple recipes you won’t suffer from anything boring with these little gems. They are loaded with bold, fresh flavors!
This oven roasted fingerling potato recipe is not just a plain old potato recipe. You start with roasting the potatoes with salt and pepper to get them to just the right creamy texture. Fingerlings are perfect for roasting whole or cut into long quarters to give you more area to crisp. They are bite-sized wonders: creamy inside, crunchy on the outside!
Once you have a perfect crispy roasted potato you toss them in a rich sauce made with butter, garlic, sun-dried tomatoes and fresh herbs. All the flavors meld together to give you a quick, easy comfort food side dish that will knock your socks off!
ps…. make a quadruple batch of these, people will DEVOUR them!
It’s time for Freaky Friday fall edition where I get together with a bunch of other food writers and share things from each other with the hopes that you find a new person to follow and find recipes you might not have every found!!
I’m super excited to share with you a knock your socks off potato dish from Rini at the Healing Tomato.
I currently am in California and have so many people with diet restrictions that we have over for dinner. Gluten-free, dairy-free, vegan, vegetarian, low carb, no carb…. the list is endless. I used to panic because I had no idea how to create recipes that followed a vegan lifestyle.
I imagined boring vegetables with no flavor…. salads with just oil and vinegar… pretty much food just for sustenance, not enjoyment.
Then I found Rini’s website.
Trust me when I say there is no lack of flavor in anything that comes from her. Check out her Cilantro Sauced Corn on the Cob, Blueberry Gazpacho, or these Beer Pretzels with Jalapeño’s. Look at all of those bold flavors in all of those recipes.
My favorite thing about Rini’s recipes is that they are foods that most people won’t even realize are vegan or vegetarian because they won’t feel like they are missing out on things. Everything has big bold flavors and isn’t lacking in anything. (I’ll admit I used to be in the camp that thought Vegan and Vegetarian food had no taste at all? Lesson learned!!)
I have made Rini’s recipe for roasted fingerling potatoes with sun-dried tomatoes as a vegan offering using her suggestion for Vegan Butter but I’ve also made it with regular butter that I had on hand and honestly there was no difference in taste and my guests enjoyed it both ways.
It’s nice knowing if I’m serving something to someone who follows the vegan lifestyle I don’t have to make two separate meals ~~~I can serve the same dish to everyone!
What are Fingerling Potatoes?
Fingerling potatoes are an heirloom tomato variety that are smaller, thin and skinny. They look kind of like fingers and hence the name. Unlike baby or new potatoes, fingerling potatoes are allowed to mature to their full size.
They have a thinner skin but yield a nice bite after roasting. The centers are creamy and slightly sweet. They hold their shape well after cooking and are considered low starch/waxy potato. The fingerling potato is very versatile in cooking.
Best Cooking methods for Fingerling Potatoes
- Potato Salads
- Roasted Potatoes
- Grilling (Hasselback potatoes)
- Boiling (boil them and toss them with butter and herbs)
Other Recipes that you can use Fingerling Potatoes in
- Bacon Ranch Potato Salad
- Mayo Free Potato Salad
- Grilled Hasselback Potatoes
- Smashed Lemon Garlic Potatoes
- Smashed Cheesy Garlic Potatoes
How to Make this Roasted Fingerling Potato Recipe:
- Cut the potatoes into quarters. This also helps them cook more quickly.
- Toss the potatoes with a little bit of olive oil and salt and roast until crispy.
- While the potatoes are roasting make a sauce of sun dried tomatoes with jus, lots of garlic, fresh herbs.
- Cut the flavorings into small tiny pieces for quick cooking and even distribution.
- Toss the potatoes then serve immediately topped with fresh sprinkles of herbs.
Questions, Suggestions and tips for Oven Roasted Potatoes:
- I love using the purple and red fingerling potatoes for added wow factor in the presentation, but if they aren’t available regular fingerling potatoes taste the same and work just as well.
- No fingerling potatoes available at all? Not to fret, baby or new potatoes will work perfectly.
- You can substitute whatever fresh herbs you have, is available or what you like. I used basil and oregano but dill, parsley, tarragon and thyme would pair beautifully too!
- Don’t have vegan butter but want to have it be a vegan offering? Use a little more of the olive oil that the tomatoes come in. I also added a fresh squeeze of lemon juice to brighten the flavor.
- Buy the sun-dried tomatoes in oil… the flavor is better and you won’t have to take the time to rehydrate them.
- Cut the sun-dried tomatoes into small bits. The flavor can be bold if you get a whole one and this way the flavor can be spread throughout the dish.
- These work great as a side dish but they are also a nice filling appetizer to serve at a cocktail party.
- You can make these ahead and just reheat the potatoes at the last minute. Make the sauce ahead of time too, but store it separately. Toss the warmed sauce over the top right before serving so the potatoes stay crispy!
- This sun-dried tomato, garlic butter sauce would be fabulous served on grilled shrimp, as a dipping sauce for bread or served over pasta. It would pair beautifully as a topping for steak, pork or chicken. I’ve used it to make a savory baked brie appetizer that my guests devoured and used it over green beans but it would work for any roasted vegetable too! It’s just so versatile!
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Take a Look at all of our Fall Freaky Friday Recipes:
- An Affair from the Heart – Pumpkin Spice Swirls – Leftover Pie Crust Cookies
- Bowl Me Over – 4 Ingredient Peanut Butter Cookies
- Healing Tomato – Greek Dipping Oil
- LeMoine Family Kitchen – Easy Vegetable Orzo Soup
- Lemon Blossoms – Coconut Curry Soup with Shrimp
- Lisa’s Dinnertime Dish – Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
- Mildly Meandering – Caprese Tortellini Skewers
- Plattertalk – Crock Pot Honey Garlic Chicken
- Seduction in the Kitchen – Unstuffed Cabbage Roll Skillet
- Take Two Tapas – Tequila Infused Grapes
- West Via Midwest – Roasted Fingerling Potatoes
- Who Needs a Cape? – Cheesy Chicken, Artichoke & Rice Casserole
For roasting the potatoes
- 24 oz Fingerling Potatoes
- 2 tsp extra virgin olive oil
For the vegan butter sauce
- 2 Tbsp Butter
- 1/2 cup Sun-dried tomatoes , chopped finely
- 1.5 Tbsp Garlic shredded
- 1/4 cup Red Onions , finely diced
- 1/2 cup Fresh basil , see notes for options
- 1/2 tsp Salt Adjust to your taste
- Preheat oven to 400°F
- Rinse the potatoes. Then Cut the potatoes lengthwise (about 4 slices per fingerling potato)
- Add the oil to the potatoes and mix well
- Transfer to a baking tray and spread them evenly (one layer only)
- Place the tray in the oven
- Roast them for 40 minutes or until they pass the knife test(see notes)
- Remove them from the oven and set aside
- Heat a heavy bottom pan on medium heat
- After 30 seconds, add the butter to the pan
- Add the garlic, onions and sun-dried tomatoes to the pan. (feel free to add a couple of tablespoons of the juice from sun dried tomatoes jar.
- Add the salt and fresh oregano
- Mix well
- Gently transfer the potatoes to the pan
- Mix the sauce and potatoes well before serving
- sprinkle additional fresh herbs over the top before serving.
Knife test is when you pierce the potatoes with the tip of the knife. If the tip pierces the potatoes easily and comes out with a little bit of potato stuck on the tip, it means that the potatoes are ready.
Adapted from the Healing Tomato
Serving Size:6 side dish portions
Amount Per Serving: Calories: 165Saturated Fat: 2gCholesterol: 10mgSodium: 64mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 3g