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Crisp and salty on the outside with fluffy baked potato inside, these Roasted Fingerling Potatoes are a great way to change up the average weeknight meal.
Ah, potatoes. They do so much for us! When it comes to side dishes, some kind of potato is almost always fitting. In my house, potatoes show up on the dinner table several nights a week in every form from roasted to mashed and even smashed.
I love how versatile potatoes are and how they’re equally appropriate to serve to company on a special formal occasion or on a weeknight when everyone’s in their pajamas.
This Fingerling Potatoes Recipe is like that–something about them feels a bit more “special” than your everyday Baked Potatoes (though I do still love baked potatoes), especially when paired with the chipotle garlic sauce. Yet, they’re so easy to make (and loved by my kids) that these roasted potatoes have become a permanent fixture of our everyday meals.
What are fingerling potatoes?
Fingerlings are a small and narrow type of potato. They resemble stubby fingers in appearance, thus the name. They have a delicate and thin skin that doesn’t need to be peeled and their unique look makes them so much fun to serve!
These tubers are often confused with new potatoes, although they aren’t interchangeable. While new potatoes are potatoes that are small due to being harvested early in the season, fingerling potatoes are fully matured.
Oven Roasted Fingerling Potatoes
Fingerlings are much quicker to prep and roast than baked potatoes or oven fries; there is virtually no work involved. No slicing or dicing the potatoes is required.
In the same way you’d bake a potato, just wash, drizzle with oil, sprinkle generously with salt and toss them in the oven. The beauty of a fingerling potato is how quickly it cooks!
You’ll have crispy on the outside, fluffy on the inside, bite-size baked potatoes in front of you in less than half an hour.
Potatoes with a crisp skin and tender interior are made even more appealing served with a chipotle and garlic sauce. This is a kid-approved side dish that’s easy enough for a lunch or weeknight dinner but impressive enough to serve to company.
While the potatoes are roasting, whip together the sauce and you will have a side dish that people will still be talking about the next day. The exterior is perfectly salted and crisped while the insides get fluffy and almost buttery.
My kids and I liked these potatoes so much the first time we made them, we ate the whole batch while they were still hot off the tray. I didn’t even bother with the rest of the lunch I had planned.
I share that anecdote so you won’t feel at all bad if you wind up doing the same. Who says a big pan of potatoes can’t be a meal unto itself?
Sauce for Potatoes
My older son and I love this Chipotle Garlic Dipping Sauce with potatoes. (I can not get enough of this stuff; I’ve been putting it on almost everything lately!) If you aren’t a fan of spicy heat, I recommend you try Po’dunk Sauce or Ranch Dip; they are both delicious with roasted potatoes and my younger boys love them.
I’ve been making the Chipotle Garlic Sauce along with every possible variation of roasted potatoes for a few years now and I still love it every bit as much as I did the first time I tasted it.
I roasted a couple of pounds of fingerling potatoes with our lunch earlier this week and decided this recipe needed a boost from the archives. It’s just too tasty to be forgotten!
Oh! And before I forget something else, this sauce is also terrific with Hasselback Potatoes.
All you need for this delicious side dish is a couple of pounds of fingerling potatoes, olive oil and a spoonful of kosher salt. These potatoes taste great with or without the sauce but I highly recommend you give the sauce a try, too!
It’s an easy-to-make combo of sour cream, mayo, chipotle peppers and lots of garlic, along with spices. I’m borderline obsessed with the creamy spicy sauce when coupled with these perfect potatoes.
Note: Be sure to start with potatoes that have been washed and patted dry.
How to Roast Fingerling Potatoes
- Preheat the oven to 400 degrees. Place the potatoes on a large baking sheet and prick holes in each one with a fork.
- Drizzle them with oil and then use your hands to coat them thoroughly. Sprinkle the potatoes with salt. Roast the potatoes until they are fork-tender, about 25 minutes.
- While the potatoes are cooking, whisk together all of the sauce ingredients. Transfer the sauce to an airtight container and chill until ready to serve.
We love a plate of these potatoes served with everything from Crispy Oven Baked Chicken to Balsamic Glazed Meatloaf.
Looking for more great potato side dishes to shake things up? You might also like my Roasted Sweet Potatoes with Lemon Butter Sauce and this Irish Colcannon (Potatoes with Bacon and Cabbage).
After writing up this recipe to share with you, I can’t get these potatoes off my mind! I know what we’ll be having again this week.
{Originally published 3/9/13 – recipe notes and photos updated 7/12/22}
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