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.
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Lemon Roasted Fingerling Potatoes
Ingredients
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. 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!
Nutrition
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Andrea @ Cooking with Mamma C says
I never thought to add lemon juice to roasted potatoes! It sounds so fresh and delicious.
Kim Beaulieu says
Thanks so much Andrea. Lemon juice is magical for potatoes.
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!
Kim Beaulieu says
Thanks so much Veena. I’m so glad you like them.
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!
Kim Beaulieu says
Thanks so much Sharon. I hope you get a chance to try them.
Danielle says
I’m with you on potatoes. They are one of my favs too 🙂 These sound delicious!
Kim Beaulieu says
Thanks so much Danielle. #potatoesforlife
Liz says
My family goes nuts for roasted potatoes! These would be a perfect addition to our Easter menu!!!
Kim Beaulieu says
Thanks so much Liz. My family is the same way.
Roxana says
So yummy and easy. I have some potatoes and will try this.
Kim Beaulieu says
Thanks so much Roxana. Hope you love them.
Jeanette says
Oh wow, I truly LOVE roasted potatoes!
Betsy says
How are the potatoes cold?
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.
JT says
Wonderful! So easy and tasty! I love the lemon.
Kim Beaulieu says
Thanks so much!
Audra says
OMG – so good – printed it as a favorite !
Kim Beaulieu says
I’m so happy to hear that Audra. Thanks for taking the time to leave a comment. I really appreciate it.
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.
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.
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.
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.
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!
Jill H. says
*Edit t add, I made 2-3 slits sideways prior to baking so the spices could get down inside!
Kim Beaulieu says
That’s a great idea, Jill. I’ll have to try that next time I make these!
Kim Beaulieu says
Hi Jill. Your version sounds amazing. I’m such a sucker for fingerling potatoes. I could eat them every day.