Crispy roasted fingerling potatoes tossed in a garlicky shallot butter sauce, with loads of fresh chives. Need I say more?
As an avid potato fan, I’ve been on a quest to develop the perfect potato recipe, and I feel like I’ve finally stumbled on a method that works across all potato varieties.
And this roasted fingerling potato recipe perfectly illustrates this method. It’s a combo of roasting the potatoes in olive oil, tossing them in a buttery garlic and shallot sauce, and then hitting the potatoes with a ton of chives (or really any fresh herb). This method not only yields the crispiest potatoes but also adds layers of flavor as well!
These fingerling potatoes are truly finger lickin’ good haha!
Ingredients For These Roasted Fingerling Potatoes
Here’s everything you’ll need for these oven-roasted roasted fingerling potatoes!
- Fingerling potatoes: Duh!
- Olive oil
- Butter or vegan butter: I used Kerrygold butter, but any type of plant-based butter will work well, like Miyoko’s unsalted vegan butter.
- Shallots
- Fresh garlic
- Kosher salt
- Freshly cracked black pepper
- Chives or parsley: I love the zingy onion-forward flavor that chives bring to this dish, but if you want a more herbaceous flavor, feel free to use minced parsley instead.
A Few Quick Notes
- Feel free to use other potato varieties, such as baby Yukon gold potatoes, red potatoes, or even russet potatoes. As I mentioned above, this method works across most potato varieties – the only factor that will vary is the bake time.
- Riff off the butter sauce and make this dish your own. Keep the base of the sauce the same (butter, shallots, and garlic) and add aromatics like lemon zest, fresh minced rosemary, oregano, etc. to change up the flavor of this dish.
- Make this into a complete meal by roasting some chickpeas along with the potatoes. I love throwing in some chickpeas with the potatoes, and then adding in some finely minced arugula and parsley, along with the chives, to make this dish into a more hardy stand-alone meal.
Can’t wait for you to make this recipe, it’s one of my simpler recipes, but it’s easily become one of my favorites!! If you have any questions, comment below or send me a DM on Instagram.
Print
Roasted Fingerling Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
- Category: Side Dish
- Cuisine: American
Description
Crispy roasted fingerling potatoes tossed in a garlicky shallot butter sauce, with loads of fresh chives. Need I say more? These fingerling potatoes are truly finger lickin’ good haha!
Ingredients
- 1 bag (1 lb or 24 oz) fingerling potatoes
- Olive oil
- 4 tbsp butter or vegan butter
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 1 tsp kosher salt, plus more as needed
- 1 tsp freshly cracked black pepper
- 1/4 cup loosely packed minced chives or parsley
Instructions
- Preheat your oven to 450°F and line a large sheet pan with parchment paper.
- Roast the potatoes. Wash the fingerling potatoes well and pat dry. Then slice each potato in half lengthwise and dump it on the prepared sheet pan. Drizzle with a small amount of olive oil and toss to coat the potatoes well. Adjust the potatoes so they’re face-down on the sheet-pan and have space in-between to breathe (this will help the potatoes crisp up nicely). Roast in the oven for 25 minutes or until crisp and brown.
- Make the garlicky shallot butter sauce. In a medium saucepan, add the butter and melt on medium-low heat. Then dump in the shallots and minced garlic. Stir and let the shallots and garlic fry until transparent, about 3-4 minutes. Finally, stir in the salt and freshly cracked black pepper. Taste the butter sauce and adjust salt and pepper as needed.
- Toss the potatoes in the sauce and season. Once the potatoes are done, remove from the oven and pour over the garlicky shallot butter sauce. Sprinkle the potatoes with the minced chives and toss to coat with the sauce. Adjust salt as needed and serve!
Leave a Reply