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Lemon Roasted Fingerling Potatoes

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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.

overhead image of lemon roasted fingerling potatoes cooked on a sheet pan

I’m a sucker for side dishes and these lemon roasted fingerling potatoes are one of my absolute favourites. They are super simple to whip up but packed with flavour.

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 an Easter 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.

overhead image of lemon roasted fingerling potatoes cooked on a sheet pan on a counter

Other Fabulous Side Dishes:

I highly recommend using fingerling potatoes for special occasions. They make a lovely presentation and their flavour 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.

roasted lemon roasted fingerling potatoes served in a red bowl

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5 from 8 votes
Print
Lemon Roasted Fingerling Potatoes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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.

Course: Side Dish
Cuisine: American
Servings: 6
Calories: 231 kcal
Ingredients
  • 2 1/2 lb fingerling potatoes, cut in half lengthwise
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp fresh or dried parsley
US Customary - Metric
Instructions

  1. Preheat oven to 400 degrees F. 

  2. 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. 

  3. In a small bowl combine olive oil, lemon juice and garlic. Mix well. Pour over cooked potatoes. Toss until coated well. 

  4. 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. 

  5. 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. 

  6. Remove from oven. Transfer to serving bowl and toss parsley over top. 

  7. Serve with a big old lemony smile!

Nutrition Facts
Lemon Roasted Fingerling Potatoes
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 399mg17%
Potassium 814mg23%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 55IU1%
Vitamin C 42.7mg52%
Calcium 26mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

close up image of lemon roasted fingerling potatoes in a red serving bowl

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

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Comments

  2. Veena Azmanov says


    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!

    Reply

  3. Sharon says


    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!

    Reply

    • Kim Beaulieu says

      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.

      Reply

  11. Mikey G. says


    Recipe looks good, but which liquid should be scooped out? That in which the potatoes were boiled or the lemon-olive oil mix?Thanks.

    Reply

    • Kim Beaulieu says

      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.

      Reply

  12. Line says

    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.

    Reply

    • Kim Beaulieu says

      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.

      Reply

  13. Jill H. says


    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!

    Reply

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