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.
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.
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 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.
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. Mix 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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