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.
- 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. 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.
- 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.
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 baking sheet in an even 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.
- 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 - 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.
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.
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!
Places to stalk Cravings of a Lunatic
Lemon Roasted Fingerling Potatoes
- 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!
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