Perfect Fingerling Potato Recipe: Crispy & Creamy Every Time

Discover the perfect fingerling potato recipe that delivers crispy exteriors and creamy interiors with minimal effort. This 25-minute roasted fingerling potato recipe requires just 5 ingredients, preserves maximum nutrients, and works for weeknight dinners or special occasions. Learn professional chef techniques for achieving restaurant-quality results at home.

Nothing elevates a simple meal like perfectly prepared fingerling potatoes. These slender, waxy potatoes with their thin skins and buttery flavor have become a chef's favorite for good reason. Unlike starchy varieties like russets, fingerlings maintain their shape during cooking while developing an irresistible crispy exterior when roasted properly. In this guide, you'll learn the science-backed method that guarantees consistently excellent results every time.

Why Fingerling Potatoes Deserve a Spot in Your Kitchen

Fingerling potatoes aren't just visually distinctive with their elongated shape and colorful skins—they offer unique culinary advantages. According to the USDA Agricultural Research Service, fingerlings contain 20% more vitamin C and 15% more potassium than standard white potatoes, making them a nutritionally superior choice for health-conscious cooks. Their naturally lower starch content (16-18% compared to 20-22% in russets) creates that perfect balance of creamy interior and crisp exterior that chefs prize.

Potato Variety	Starch Content	Vitamin C (per 100g)	Best Cooking Method
Fingerling	16-18%	19.7mg	Roasting, Grilling
Russet	20-22%	7.4mg	Baking, Mashing
Yukon Gold	17-19%	14.7mg	Boiling, Roasting

Data source: USDA FoodData Central

Selecting and Preparing Fingerling Potatoes Like a Pro

When shopping for fingerlings, look for firm potatoes with smooth, unblemished skins—avoid any with green spots or sprouts which indicate exposure to light and potential solanine development. The most common varieties include:

• French Fingerling: Reddish-purple skin with creamy yellow flesh, slightly nutty flavor
• Russian Banana: Yellowish-tan skin, buttery yellow flesh, excellent for roasting
• La Ratte: Greyish-brown skin, dense yellow flesh, prized by French chefs

Unlike larger potatoes, fingerlings rarely need peeling—their thin skins contain valuable nutrients and contribute to that desirable crispy texture. Simply scrub them gently under cold water with a soft brush. For even cooking, try to select potatoes of similar size, as they'll cook at the same rate.

Perfect Roasted Fingerling Potatoes Recipe

This chef-approved method delivers maximum flavor with minimal effort. The secret lies in the two-stage cooking process that ensures crispiness without drying out the interior.

Ingredients

• 2 pounds fingerling potatoes, washed and dried
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1½ teaspoons kosher salt
• 1 teaspoon fresh rosemary, finely chopped
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Par-cook the potatoes: Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until just tender when pierced with a fork (not fully cooked).
2. Dry thoroughly: Drain potatoes and return to the empty pot over low heat for 1 minute, shaking gently to evaporate excess moisture. This critical step ensures maximum crispiness.
3. Prep for roasting: Transfer potatoes to a cutting board and gently press each with the flat side of a knife or glass to create slight cracks—this increases surface area for crispiness without breaking them apart.
4. Season: In a large bowl, combine olive oil, garlic, salt, rosemary, and pepper. Add potatoes and toss gently to coat evenly.
5. Roast: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25-30 minutes, flipping once halfway through, until golden brown and crispy.
6. Finish: Remove from oven, sprinkle with fresh parsley, and serve immediately.

Cooking Timeline for Perfect Results

Timing is crucial for fingerling potatoes. Unlike starchy varieties, they require precise cooking to avoid becoming either mushy or undercooked. This timeline shows optimal cooking windows for different methods:

Cooking Method	Prep Time	Cooking Time	Texture Result
Boiling	5 minutes	12-15 minutes	Creamy but holds shape
Roasting	15 minutes	25-30 minutes	Crispy exterior, creamy interior
Grilling	10 minutes	15-20 minutes	Charred edges, tender center
Steaming	5 minutes	15-18 minutes	Firm texture, ideal for salads

Source: America's Test Kitchen Science of Cooking

When Not to Use Fingerling Potatoes

While versatile, fingerlings have specific limitations you should know. Their low starch content makes them unsuitable for:

• Mashed potatoes - They won't achieve the creamy consistency of russets or Yukon Golds
• French fries - The shape and texture don't work well for traditional fries
• Long-simmered stews - They may become too soft and break apart

Instead, reserve fingerlings for dishes where you want the potatoes to maintain their distinctive shape and offer textural contrast—roasted vegetable medleys, potato salads, or as a standalone side dish.

Flavor Variations to Try

Once you've mastered the basic technique, experiment with these chef-recommended variations:

• Mediterranean Style: Add lemon zest, oregano, and Kalamata olives during the last 10 minutes of roasting
• Truffle Elegance: Toss finished potatoes with 1 teaspoon truffle oil and shaved Parmesan
• Spicy Harissa: Mix 1 tablespoon harissa paste with the olive oil before coating potatoes
• Herb Garden: Substitute rosemary with equal parts thyme, tarragon, and chives

Serving Suggestions That Impress

Fingerling potatoes pair beautifully with a wide range of proteins and vegetables. For a complete meal:

• With grilled salmon and asparagus for a balanced dinner
• Alongside roast chicken and green beans for a classic comfort meal
• Tossed with arugula, cherry tomatoes, and balsamic vinaigrette for a hearty salad
• As part of a brunch spread with poached eggs and smoked salmon

Storage and Leftover Tips

Store uncooked fingerlings in a cool, dark place (not the refrigerator) where they'll keep for 2-3 weeks. For cooked leftovers:

• Refrigerate in an airtight container for up to 4 days
• Revive crispiness by reheating in a 400°F oven for 10-12 minutes (microwaving makes them soggy)
• Create next-day hash by sautéing leftovers with onions, peppers, and your favorite protein

Frequently Asked Questions

Here are answers to common questions about preparing fingerling potatoes:

Do I need to peel fingerling potatoes before cooking?

No, peeling isn't necessary for fingerling potatoes. Their thin skins contain valuable nutrients and contribute to the desirable crispy texture when roasted. Simply scrub them gently under cold water with a soft brush to remove any dirt.

Why are my roasted fingerling potatoes turning out soggy?

Soggy fingerlings usually result from insufficient drying before roasting or overcrowding the baking sheet. After par-boiling, return potatoes to the warm pot for 1 minute to evaporate moisture. Ensure they're in a single layer with space between them on the baking sheet for proper air circulation.

Can I cook fingerling potatoes from frozen?

It's not recommended to cook fingerling potatoes directly from frozen as they'll likely become mushy. If you've frozen cooked fingerlings, thaw them in the refrigerator overnight before reheating in a 400°F oven to restore crispiness.

How do I prevent fingerling potatoes from burning while roasting?

To prevent burning, ensure your oven temperature is accurate using an oven thermometer. Roast at 425°F (not higher), flip the potatoes halfway through cooking, and avoid excessive sugar-based seasonings which caramelize quickly. Using a light coating of oil (not too much) also helps prevent burning.