Crispy Roasted Fingerling Potatoes
These golden spuds are laced with garlic and herbs, drizzled with butter, and roasted until crisp on the outside and tender in the center. Gorgeous to look at, and even better to eat. Easy too!
The drizzle of butter takes these potatoes to the next level. The sliced potatoes are coated with olive oil first – this helps the garlic and herbs stick. Then, they’re drizzled with butter before roasting. The butter adds great flavor and ensures the flesh caramelizes to perfection.
I used fingerling potatoes here, but you can use small red, gold, or purple potatoes, or a combination.
These potatoes partner with practically any main dish, so consider them the next time you’re making roasted or grilled chicken, burgers or steak, or poached or baked salmon!
Crispy Roasted Fingerling Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper
- 2 tablespoons butter, melted
- Chopped green onions or chives for serving, optional
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- Place the halved potatoes in a large bowl, add the olive oil and toss to coat.
- Add the garlic powder, paprika, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat the potatoes evenly.
- Transfer the potatoes to the prepared pan and spread out in an even layer – cut side down. Drizzle the melted butter over top.
- Roast for 25 to 30 minutes, until the potatoes are tender, browned, and crispy around the edges.
- Garnish with green onions or chives (if using) and serve.