Lemon Roasted Fingerling Potatoes are one of my family's favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays.
Honestly, I'm a sucker for side dishes and this lemon roasted fingerling potato recipe is one of my absolute favourites. They are super simple to whip up but packed with flavor.
If you've read my blog before you're likely aware I'm a huge potato fanatic. I'm particularly fond of smashed potatoes and make them far too often.
Scroll through my recipe index and you will find my recipes for Parmesan Smashed Potatoes and Fried Smashed Potatoes with Onions and Meyer Lemon Dressing. Both equally yummy!
More often than not, I serve fingerling potatoes with roast chicken. Other times I love to serve them with a nice sirloin roast. You could also serve these with a tasty Thanksgiving Turkey or an easy Slow Cooker Ham.
Fingerling potatoes are incredibly versatile when it comes to cooking methods. You can boil, bake, grill or par-boil then roast them. The possibilities are endless.
Ingredient Notes:
- Potatoes: For this recipe, I used fingerling potatoes. They really have an incredible flavour and pair perfectly with lemon. I par-boiled mine but if you opt to just cook them in the oven from start to finish you will need to increase your oven cooking time. You do not need to peel them.
- Oil: I used olive oil for this recipe but you could use avocado, coconut, or grapeseed. Use whatever oil you like the flavour of. My two faves are olive oil and grapeseed oil.
- Lemons: Regular lemons will do but if you have Meyer lemons use those. I always opt for Meyers every chance I get. You are just using the juice for this recipe. If you're so inclined you could add zest too.
- Garlic: Use fresh garlic if it's available to you. If you don't have any on hand you can used minced garlic you buy in jars or dried garlic powder. Fresh is always best in my opinion but use what you have.
- Salt and Pepper: This side dish recipe doesn't need a ton of spices. Between the fresh lemon juice and garlic you're pretty much covered. Just hit it with a bit of salt and pepper. Voila, done. Personally, I'm not a huge fan of black pepper so I often opt for white pepper instead. I prefer the flavour of it for some reason. If you want to spice it up a bit more you could add some red pepper flakes. It's not necessary but some folks like a bit of extra heat.
- Fresh Parsley: Use fresh if you have it. If not, then use dried. It's more of a garnish so the recipe will still be amazing if you don't use parsley at all.
Optional Ingredients:
- Lemon Zest - This could be added to the lemon juice mixture.
- Shallots - Diced shallots would add a great flavour to this recipe.
- Onions - Any kind of sweet onion would be a welcome addition to this side dish recipe.
- Spices and Herbs - You can easily add sprigs of rosemary or fresh thyme. Or you can add dill for a more of a Greek potato flavour.
- Vinaigrette - A nice lemon vinaigrette would be lovely to stir and pour over them after they are cooked.
- Vegetables - Brussel Sprouts, cauliflower, broccoli or any root vegetable can be added to mix things up a bit.
How to Make Lemon Roasted Fingerling Potatoes:
- First of all, preheat your oven to 400 degrees F.
- Line a sheet pan with parchment paper and set aside.
- Next, bring a large saucepan of water to a boil and add salt. Pop the potatoes in and cook for about 8 to 10 minutes, or until slightly soft. Then, drain the potatoes. You can leave them whole or slice them in half. Transfer them to a large mixing bowl.
- Then, in a small bowl combine oil, lemon juice and garlic. Whisk the lemon juice mixture and pour it over the cooked potatoes. Toss potatoes until coated evenly.
- Pour the potatoes on the parchment lined rimmed baking sheet in an even single layer. Make sure you get all the liquid poured over them. Sprinkle them with salt and pepper.
- Next, pop the pan in the preheated oven and cook for about 10 to 15 minutes, or until the potatoes are golden brown. You can flip them halfway through if you like.
- If you want your potatoes super crispy you can broil them for 3 to 5 minutes. It's not necessary but some folks like crispy edges. It's all good.
- Then, remove the pan from the oven and transfer to a serving bowl. Sprinkle with parsley.
- Serve!
How to Store Leftover Fingerling Potatoes:
Storing Leftovers in the Fridge:
- Store the leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Storing Leftovers in the Freezer:
- Store the leftover potatoes in an airtight container or freezer bag (with all excess air removed) in the freezer for up to 2 months.
How to Reheat Leftover Fingerling Potatoes:
Oven Directions:
- I recommend reheating them in the oven at 350 degrees F. Place the potatoes in a shallow baking pan and add a little bit of olive oil or butter, if desired. Cover the baking pan with aluminum foil and bake for about 10 minutes. Uncover the pan and continue cooking for another 5 to 8 minutes, depending on how crispy you want them.
- Remove from oven and transfer to a serving dish.
- Serve.
Stovetop Directions:
- I recommend using a cast iron skillet or nonstick frying pan for this method. Add the potatoes the skillet or pan, add a small pat of butter or a drizzle of olive and cook over medium heat for about 8 to 10 minutes, or until potatoes are heated through.
- Remove from the stovetop and transfer to a serving dish.
- Serve.
Microwave Directions:
Honestly, microwaving is my least favourite way to reheat potatoes but if you're in a hurry it'll do.
- Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
- Remove from the microwave and transfer to serving dish.
- Serve.
Microwave, then Oven Directions:
Another alternative is to reheat them in the microwave and then toss them in a piping hot skillet for a bit. This is a great way to make them quickly but still ensuring they are crispy.
- Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
- Remove from the microwave. and transfer them to a piping hot skillet on the stove for a minute or two to crisp them back up. You can add a little oil or butter if you like while crisping them. Not too much though. Let the pan do its thing.
- Transfer them to a serving dish.
- Serve.
FAQ:
Are fingerling potatoes healthy?
- The short answer is yes, they are healthier than regular potatoes.
- They have a lower glycemic index so if you are watching your sugar they are a better choice since they have less starch.
- They are rich in vitamin B6, and vitamin C as well.
Do fingerling potatoes taste different?
- Yes, they do. Most people would describe the flavor as nutty.
- They are rich and firm in texture which makes them perfect for boiling, or roasting.
Why are the called fingerling potatoes?
- The size and shape of them resemble a finger, hence the name.
Are fingerling potatoes worth the price?
- Again, yes. You may be a bit more but the fact that they hold up so well when cooked is a bonus.
- Plus their incredible taste will blow your mind!
Other Fabulous Side Dishes:
- Balsamic Roasted Baby Carrots
- Skillet Asparagus with Lime Butter
- Honey Glazed Carrots
- Farro with Dried Cherries and Pistachios
- Mexican Street Corn Salad
- Maple Roasted Acorn Squash with Bacon
- Roasted Carrots with Honey and Pistachios
- Spicy Chipotle Skillet Corn with Bacon
I highly recommend using fingerling potatoes for special occasions. They make a lovely presentation and the taste will make your guests request seconds and thirds.
You can serve them whole, halved or cut into pieces. I love mine served in halves personally. I like the crispiness the cut edges get when roasted.
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Lemon Roasted Fingerling Potatoes
Equipment
- 3-Quart Saucepan
- Glass Mixing Bowl
- Large Rimmed Pan
- Parchment Paper
Ingredients
- 2 ½ pound fingerling potatoes cut in half lengthwise
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon parsley fresh or dried
Instructions
- Preheat oven to 400 degrees F.
- Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
- In a small bowl combine olive oil, lemon juice and garlic. Whisk the lemon juice mixture well. Pour over cooked potatoes. Toss until coated well.
- Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out evenly. Scoop out all liquid and drizzle over potatoes. Sprinkle with salt and pepper.
- Place pan in preheated oven and bake for 10 to 15 minutes, flipping halfway through the cooking process. Potatoes are done when evenly brown and crispy on edges. If you like yours super crispy you can cook them for 3 to 5 minutes longer under your broiler.
- Remove from oven. Transfer to serving bowl and toss parsley over top.
- Serve with a big old lemony smile!
Video
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Toodles! xx
Andrea @ Cooking with Mamma C
I never thought to add lemon juice to roasted potatoes! It sounds so fresh and delicious.
Kim Beaulieu
Thanks so much Andrea. Lemon juice is magical for potatoes.
Veena Azmanov
Oh how delicious this looks Lemon Roasted Fingerling Potatoes ! This is my favorite! An ideal side dish for me! But I want to eat this potato for breakfast, lunch and dinner! Thanks for the great recipe!
Kim Beaulieu
Thanks so much Veena. I'm so glad you like them.
Sharon
Crispy potatoes are a weakness for me and I can see these easily becoming my new favorite recipe. The lemon and garlic are a perfect combination. Delicious!
Kim Beaulieu
Thanks so much Sharon. I hope you get a chance to try them.
Danielle
I'm with you on potatoes. They are one of my favs too 🙂 These sound delicious!
Kim Beaulieu
Thanks so much Danielle. #potatoesforlife
Liz
My family goes nuts for roasted potatoes! These would be a perfect addition to our Easter menu!!!
Kim Beaulieu
Thanks so much Liz. My family is the same way.
Roxana
So yummy and easy. I have some potatoes and will try this.
Kim Beaulieu
Thanks so much Roxana. Hope you love them.
Jeanette
Oh wow, I truly LOVE roasted potatoes!
Betsy
How are the potatoes cold?
Kim Beaulieu
I would imagine these would be amazing in a cold potato salad. I've never tried them that way but maybe I'll give it a whirl next time I make them.
JT
Wonderful! So easy and tasty! I love the lemon.
Kim Beaulieu
Thanks so much!
Audra
OMG - so good - printed it as a favorite !
Kim Beaulieu
I'm so happy to hear that Audra. Thanks for taking the time to leave a comment. I really appreciate it.
Mikey G.
Recipe looks good, but which liquid should be scooped out? That in which the potatoes were boiled or the lemon-olive oil mix?Thanks.
Kim Beaulieu
Hi Mikey. You want to scoop all the lemon-oil oil liquid out of the bowl after you pour the potatoes on the pan. Hope that helps.
Line
When do you slice them. Before parboiling? Or after when they have cooled? Thanks, will try them as they look delicious and appear to be also make-ahead.
Kim Beaulieu
I slice mine after parboiling and allowing them to cool slightly. You could slice them prior if you like.
If you want to avoid parboiling them completely you can just increase the baking time. Both methods work great for fingerling potatoes. They are small enough that they bake beautifully without parboiling.
Jill H.
I made these; however, I did not par-boil. Instead I baked for approximately 45 min. @ 400. Instead of parsely, I reserved half of a lemon, grated the skin & added rosemary, heated slightly with a tablespoons of butter and drizzled over right before serving. Fantastic!
Jill H.
*Edit t add, I made 2-3 slits sideways prior to baking so the spices could get down inside!
Kim Beaulieu
That's a great idea, Jill. I'll have to try that next time I make these!
Kim Beaulieu
Hi Jill. Your version sounds amazing. I'm such a sucker for fingerling potatoes. I could eat them every day.
Audrey H.
Just made these. ! They were awesome. I squeezed a little more lemon when they came out the oven. And broiled them for 3-4 minutes which took them over the top.! thank you!
Kim Beaulieu
Hi Audrey. Thanks so much for giving them a try. I'm so happy you liked them!
Rhonda
These are a new staple in my house!
Kim Beaulieu
I'm so happy to hear that.