Name: Lemon Roasted Fingerling Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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 parsley (fresh or dried )

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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.

Honestly, 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 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.
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 cookie sheet with parchment 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. Transfer them to a large mixing bowl.
Then, in a small bowl combine oil, lemon juice and garlic. Mix it up and then pour it over the cooked potatoes. Toss until coated evenly.
Pour the potatoes on the parchment lined cookie 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.
Serve!

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.

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