22 Delicious Fingerling Potato Recipes Everyone Loves

Brimming with versatility and flavor, fingerling potatoes are the unsung heroes of the kitchen, perfect for whipping up quick dinners, seasonal favorites, or that ultimate comfort food we all crave. Whether you’re a seasoned chef or a cooking novice, our roundup of 22 Delicious Fingerling Potato Recipes Everyone Loves promises to inspire your next meal. Dive in and discover dishes that’ll have everyone asking for seconds!

Roasted Garlic Parmesan Fingerling Potatoes

Let’s talk about a side dish that’s as easy to make as it is delicious. These roasted garlic parmesan fingerling potatoes are crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, to ensure they get crispy.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and fork-tender.
5. Sprinkle the freshly grated parmesan cheese over the hot potatoes and return to the oven for 2-3 minutes, just until the cheese is melted.
6. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

You’ll love the crispy edges and creamy centers of these potatoes. Serve them alongside your favorite protein or as a standout side at your next dinner party.

Herb Crusted Fingerling Potatoes

Let’s talk about turning those humble fingerling potatoes into a show-stopping side dish that’s crispy on the outside, tender on the inside, and packed with herby goodness.

Ingredients

• 1.5 lbs fingerling potatoes, scrubbed and halved lengthwise
• 3 tbsp rich extra virgin olive oil
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with olive oil until they’re evenly coated. This ensures every bite is perfectly crispy.
3. Add the rosemary, thyme, salt, pepper, and minced garlic to the bowl. Mix well so the potatoes are evenly seasoned. Tip: Fresh herbs make all the difference here, so don’t skimp!
4. Spread the potatoes in a single layer on the prepared baking sheet, cut side down. This helps them get that golden crust we’re after.
5. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender. Tip: Give them a quick stir halfway through to ensure even cooking.
6. For an extra crispy finish, broil for the last 2-3 minutes, but keep an eye on them to prevent burning.

Fresh out of the oven, these potatoes are a dream—crispy edges with a fluffy center, and the herbs add a fragrant punch. Serve them alongside your favorite protein or toss with arugula for a hearty salad.

Balsamic Glazed Fingerling Potatoes

Ever find yourself craving something a little fancy but totally doable for a weeknight? These balsamic glazed fingerling potatoes are your answer—crispy on the outside, tender inside, and coated in a sweet-tangy glaze that’ll have you sneaking bites straight from the pan.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1/4 cup high-quality balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet, cut side down, for maximum crispiness.
3. Roast for 25 minutes, or until the potatoes are golden and fork-tender. Flip them halfway through to ensure even browning.
4. While the potatoes roast, combine balsamic vinegar, honey, and minced garlic in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until the mixture thickens slightly.
5. Once the potatoes are done, drizzle the balsamic glaze over them and toss gently to coat. Sprinkle with fresh rosemary before serving.
6. Tip: For extra crispy potatoes, make sure they’re not overcrowded on the baking sheet. Tip: The glaze will continue to thicken as it cools, so don’t over-reduce it. Tip: Fresh rosemary adds a fragrant touch, but thyme works great too.

Serve these beauties warm, and watch as the glaze glistens under the light. The contrast between the crispy edges and the soft centers, paired with that bold balsamic flavor, makes these potatoes a standout side. Try them alongside grilled chicken or as part of a brunch spread for a touch of elegance.

Smoky Paprika Fingerling Potatoes

Backyard barbecues and cozy weeknight dinners just got a upgrade with these smoky paprika fingerling potatoes. You’re going to love how these little spuds crisp up in the oven, soaking up all that smoky, spicy flavor.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated. Tip: Make sure each potato half is cut side down on the baking sheet for maximum crispiness.
3. Spread the potatoes in a single layer on the prepared baking sheet. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Tip: Give them a quick toss halfway through cooking for even browning.

Golden and crispy on the outside, tender on the inside, these potatoes are a smoky, spicy dream. Try serving them alongside a cool, creamy dip to balance the heat.

Lemon Rosemary Fingerling Potatoes

Got a hankering for something zesty and herby? These lemon rosemary fingerling potatoes are your ticket to a side dish that’s bursting with flavor and perfect for any occasion.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, lemon juice, rosemary, sea salt, black pepper, and minced garlic until evenly coated. Tip: For maximum flavor, let the potatoes marinate for 10 minutes before roasting.
3. Spread the potatoes in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Tip: Halfway through, give them a quick stir for even browning.
5. Remove from the oven and let them sit for 2 minutes before serving to allow the flavors to meld.

These potatoes come out with a crispy exterior and a tender, fluffy inside. The lemon and rosemary give them a bright, aromatic flavor that pairs wonderfully with grilled meats or as part of a veggie platter. Try topping them with a sprinkle of Parmesan for an extra savory kick.

Crispy Fingerling Potato Wedges

Just imagine biting into a perfectly crispy, golden wedge of fingerling potato, its edges shatteringly crisp while the inside stays fluffy and tender. You’re about to make that dream a reality with this simple, foolproof recipe that’s sure to become a staple in your kitchen.

Ingredients

• 1 lb fingerling potatoes, scrubbed clean and halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with the olive oil, ensuring each piece is evenly coated.
3. Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the potatoes. Toss again to distribute the seasonings evenly.
4. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down, to maximize crispiness.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. No need to flip halfway through—trust the process!
6. Remove from the oven and let cool for a couple of minutes before serving. They’ll crisp up even more as they sit.

Serve these crispy fingerling potato wedges straight from the oven for the ultimate texture contrast—crispy on the outside, soft on the inside. They’re perfect as a side dish or piled high with your favorite toppings for a loaded potato snack.

Garlic Butter Fingerling Potatoes

Mmm, imagine biting into crispy-on-the-outside, creamy-on-the-inside potatoes slathered in a garlicky, buttery sauce. That’s exactly what you get with this irresistible side dish that’s perfect for any meal.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp unsalted butter, melted
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved fingerling potatoes with melted unsalted butter and rich extra virgin olive oil until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet, cut side down, for maximum crispiness.
4. Roast in the preheated oven for 25 minutes, then flip each potato half to ensure even browning.
5. After flipping, sprinkle minced garlic, finely ground black pepper, and sea salt over the potatoes.
6. Return to the oven for another 10-15 minutes, or until the potatoes are golden and crispy.
7. Remove from the oven and immediately sprinkle with fresh parsley for a burst of color and flavor.

The result? A dish with a perfect crunch giving way to a tender center, all wrapped in a fragrant garlic butter glaze. Try serving these alongside grilled steak or as a standout side at your next dinner party.

Honey Mustard Glazed Fingerling Potatoes

Mmm, imagine biting into crispy, golden potatoes with a sweet and tangy glaze that’s just irresistible. These honey mustard glazed fingerling potatoes are the perfect side dish to elevate any meal, from weeknight dinners to special occasions.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 2 tbsp smooth Dijon mustard
• 2 tbsp golden honey
• 1 tbsp fresh thyme leaves
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, ensuring each piece is lightly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, for maximum crispiness.
4. Roast in the preheated oven for 25 minutes, or until the potatoes start to turn golden around the edges.
5. While the potatoes roast, whisk together the Dijon mustard, honey, thyme, black pepper, and sea salt in a small bowl.
6. After 25 minutes, remove the potatoes from the oven and drizzle the honey mustard glaze over them, tossing gently to coat.
7. Return the potatoes to the oven and roast for an additional 10 minutes, or until the glaze is bubbly and the potatoes are fork-tender.
8. Let the potatoes cool for a few minutes before serving to allow the glaze to thicken slightly.

Look at those glossy, caramelized edges and the tender insides—these potatoes are a textural dream. Serve them alongside grilled chicken or fish for a meal that’s sure to impress, or enjoy them as a standout vegetarian option.

Spicy Cajun Fingerling Potatoes

Mmm, have you ever craved something spicy, crispy, and utterly satisfying? These Spicy Cajun Fingerling Potatoes are your answer, packing a punch of flavor with every bite.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved fingerling potatoes with olive oil until evenly coated.
3. Add smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, sea salt, and black pepper to the bowl. Toss well to ensure each potato is generously coated with the spice mix.
4. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, to maximize crispiness.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
6. Let the potatoes cool for a few minutes before serving to allow the flavors to meld together beautifully.

Kick back and enjoy these Spicy Cajun Fingerling Potatoes with their irresistible crispy edges and tender centers. Perfect as a fiery side or a bold snack, they’re sure to spice up any meal.

Cheesy Bacon Wrapped Fingerling Potatoes

Every now and then, you stumble upon a recipe that’s a guaranteed crowd-pleaser, and this is one of them. Imagine biting into a crispy, smoky bacon exterior to reveal a tender, buttery potato inside—it’s a game-changer for your appetizer spread.

Ingredients

• 1 lb fingerling potatoes, small and uniform in size for even cooking
• 8 oz thick-cut bacon, smoky and high-quality for the best flavor
• 1 cup sharp cheddar cheese, freshly grated for maximum meltiness
• 2 tbsp olive oil, rich extra virgin for a fruity note
• 1 tsp garlic powder, finely ground for even distribution
• 1/2 tsp smoked paprika, for a deep, earthy warmth
• Salt, to season

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy bacon.
2. Toss the fingerling potatoes in olive oil, garlic powder, smoked paprika, and a pinch of salt until evenly coated.
3. Wrap each potato tightly with a strip of bacon, securing it with a toothpick if necessary.
4. Arrange the bacon-wrapped potatoes on a baking sheet lined with parchment paper, ensuring they’re not touching for even crisping.
5. Bake for 25-30 minutes, or until the bacon is crispy and the potatoes are fork-tender.
6. Sprinkle the freshly grated cheddar cheese over the hot potatoes right after baking, allowing it to melt slightly from the residual heat.

Perfectly crispy on the outside with a melt-in-your-mouth center, these potatoes are a symphony of textures and flavors. Serve them on a wooden board for a rustic touch, or skewer them for easy grabbing at your next gathering.

Maple Dijon Roasted Fingerling Potatoes

Now, imagine biting into a crispy, golden potato with a sweet and tangy glaze that’s just irresistible. That’s what you get with these Maple Dijon Roasted Fingerling Potatoes—a simple side that steals the show.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp pure maple syrup, dark and robust
• 1 tbsp Dijon mustard, smooth and tangy
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, coarse and flaky
• 1/4 tsp black pepper, freshly ground
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, sea salt, and black pepper until well combined.
3. Add the halved fingerling potatoes to the bowl and toss until they’re evenly coated with the maple Dijon mixture.
4. Spread the potatoes in a single layer on a baking sheet, cut side down, for maximum crispiness.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they’re golden brown and fork-tender.
6. Sprinkle the freshly chopped rosemary over the potatoes right after they come out of the oven for a fragrant finish.

Mmm, these potatoes come out with a perfect balance of crispy edges and tender centers, all glazed in that sweet and savory sauce. Try serving them alongside a juicy roast chicken or as a standout addition to your brunch spread.

Thyme and Olive Oil Fingerling Potatoes

Alright, let’s dive into making these irresistible thyme and olive oil fingerling potatoes. You’re going to love how simple yet flavorful they turn out, perfect for any meal or gathering.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp rich extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved fingerling potatoes with the olive oil, making sure each piece is evenly coated for that perfect crispness.
3. Spread the potatoes in a single layer on a baking sheet, cut side down, to maximize the crispy edges everyone loves.
4. Sprinkle the fresh thyme leaves, kosher salt, and black pepper evenly over the potatoes for a burst of flavor in every bite.
5. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender, flipping halfway through for even cooking.
6. Let the potatoes sit for 5 minutes after roasting to allow the flavors to meld together beautifully.

Here’s the deal: these potatoes come out with a crispy exterior and a buttery, tender inside, with the thyme adding a fragrant touch. Try serving them alongside a creamy aioli for dipping, and watch them disappear in no time.

Pesto Fingerling Potato Salad

Kick off your summer gatherings with this vibrant Pesto Fingerling Potato Salad. It’s a twist on the classic, packed with herby freshness and creamy potatoes that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 1/4 cup rich extra virgin olive oil
• 3 tbsp homemade basil pesto
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway through, until golden and fork-tender. Tip: For extra crispiness, give them a quick broil for the last 2 minutes.
4. While the potatoes cool slightly, whisk together the pesto and lemon juice in a large bowl.
5. Add the warm potatoes to the bowl and gently toss to coat them in the pesto mixture. Tip: The warmth helps the potatoes absorb the flavors better.
6. Sprinkle with grated Parmesan and toasted pine nuts before serving. Tip: For a nuttier flavor, toast the pine nuts in a dry skillet over medium heat until golden.

You’ll love the creamy texture of the potatoes against the crunch of pine nuts. Serve it alongside grilled chicken or as a standout dish at your next picnic.

Caramelized Onion and Fingerling Potato Tart

Kick off your culinary adventure with this savory delight that combines the sweetness of caramelized onions with the earthy goodness of fingerling potatoes, all nestled in a flaky, buttery crust. You’ll love how these simple ingredients transform into something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 tbsp rich extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 lb fingerling potatoes, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup grated Gruyère cheese
• 2 farm-fresh eggs
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
5. While the dough chills, heat olive oil in a skillet over medium heat. Add the onions, cooking slowly until caramelized, about 20 minutes. Stir occasionally to prevent burning.
6. Layer the caramelized onions and sliced potatoes over the dough. Sprinkle with Gruyère cheese.
7. In a small bowl, whisk together the eggs and heavy cream. Pour over the tart. Tip: For extra flavor, add a pinch of nutmeg to the egg mixture.
8. Bake for 35-40 minutes, until the crust is golden and the filling is set. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.

Yield a tart that’s crispy on the outside, with a melt-in-your-mouth filling that’s both sweet and savory. Serve it warm with a side of arugula salad for a complete meal that’s sure to impress.

Fingerling Potato and Green Bean Salad

Kickstart your summer meals with this vibrant Fingerling Potato and Green Bean Salad. It’s the perfect blend of hearty and fresh, making it a hit for picnics or a quick weeknight side.

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons rich extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved fingerling potatoes with 1 tablespoon of olive oil, sea salt, and black pepper. Spread them out on a baking sheet.
2. Roast the potatoes for 20 minutes, or until they’re golden and fork-tender. Tip: Give them a stir halfway through for even browning.
3. While the potatoes roast, bring a pot of salted water to a boil. Add the green beans and blanch for 3 minutes, then plunge them into ice water to stop the cooking. Tip: This keeps them crisp and bright green.
4. In a large bowl, whisk together the remaining olive oil, Dijon mustard, and apple cider vinegar. Tip: Adjust the mustard to taste if you like a sharper dressing.
5. Add the roasted potatoes, blanched green beans, red onion, and parsley to the bowl. Toss everything gently to coat with the dressing.

Serve this salad slightly warm or at room temperature to really let the flavors shine. The potatoes are creamy, the beans crisp, and the dressing brings a tangy punch that ties it all together. Try topping it with crumbled feta for an extra layer of flavor.

Roasted Fingerling Potatoes with Aioli

Let’s talk about a side dish that’s as easy to love as it is to make. Roasted fingerling potatoes with aioli are the perfect blend of crispy, creamy, and downright delicious.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp rich extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
4. While the potatoes roast, make the aioli by whisking together mayonnaise, minced garlic, lemon juice, and smoked paprika in a small bowl. Tip: Let it sit for 10 minutes to let the flavors meld.
5. Once the potatoes are done, let them cool for a couple of minutes before serving. Tip: They’re best enjoyed warm but not piping hot to appreciate all the flavors.
6. Serve the roasted potatoes with the aioli on the side for dipping or drizzle it over the top for a more decadent dish. Tip: Garnish with a sprinkle of smoked paprika for an extra pop of color and flavor.

Golden and crispy on the outside, tender on the inside, these potatoes paired with the smoky, garlicky aioli are a match made in heaven. Try serving them alongside grilled meats or as a standout appetizer at your next gathering.

Fingerling Potato Hash with Eggs

Ever find yourself staring at a bag of fingerling potatoes, wondering how to turn them into something spectacular for breakfast? This Fingerling Potato Hash with Eggs is your answer—simple, hearty, and packed with flavor.

Ingredients

• 1 lb fingerling potatoes, halved lengthwise for bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, thinly sliced for sweetness
• 2 cloves garlic, minced for a pungent kick
• 4 farm-fresh eggs
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup chopped fresh parsley, for a bright finish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the halved fingerling potatoes and cook, stirring occasionally, until golden and tender, about 15 minutes. Tip: Resist the urge to stir too often for the best caramelization.
3. Stir in the thinly sliced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes. Tip: Lower the heat if the garlic starts to brown too quickly.
4. Make four wells in the hash and crack an egg into each. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes. Tip: For firmer yolks, cook an additional 2 minutes.
5. Season with sea salt and finely ground black pepper, then sprinkle with chopped fresh parsley before serving.

Break into the creamy yolks to let them mingle with the crispy potatoes and sweet onions. Serve this hash straight from the skillet for a rustic touch, or pair it with a crisp green salad for a lighter meal.

Grilled Fingerling Potatoes with Chimichurri

Got a craving for something smoky, herby, and utterly satisfying? These grilled fingerling potatoes with chimichurri are your answer. Perfect for those summer BBQs or just a fancy weeknight side, they’re easy, flavorful, and a total crowd-pleaser.

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh parsley leaves, tightly packed
• 1/4 cup fresh oregano leaves
• 2 garlic cloves, peeled
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the halved fingerling potatoes with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
3. Place the potatoes cut-side down on the grill. Grill for 5 minutes without moving to get a good char.
4. Flip the potatoes and grill for another 5 minutes, or until tender when pierced with a fork.
5. While the potatoes grill, make the chimichurri. In a food processor, combine parsley, oregano, garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes. Pulse until finely chopped but not pureed.
6. Transfer the grilled potatoes to a serving platter. Drizzle generously with the chimichurri sauce.
7. Tip: Letting the potatoes sit for a minute after grilling helps them absorb more chimichurri flavor.
8. Tip: If you don’t have a food processor, finely chop the herbs and garlic, then whisk together with the other chimichurri ingredients.
9. Tip: For extra smoky flavor, use a charcoal grill or add a smoker box to your gas grill.

Delight in the contrast of the crispy, smoky potatoes against the bright, herby chimichurri. Serve them alongside grilled meats or as part of a vibrant veggie platter for a pop of color and flavor.

Fingerling Potato and Kale Soup

Even on the busiest of days, there’s something incredibly comforting about a bowl of warm, hearty soup. This Fingerling Potato and Kale Soup is no exception, blending creamy potatoes with the earthy depth of kale for a dish that’s both nourishing and satisfying.

Ingredients

• 1 lb fingerling potatoes, halved lengthwise
• 4 cups fresh kale, stems removed and leaves roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the halved fingerling potatoes to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Once the potatoes are tender, add the chopped kale and stir until it begins to wilt, about 2 minutes.
7. Pour in the heavy cream, then season with sea salt and black pepper. Stir well to combine.
8. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
9. Tip: For a smoother texture, blend half of the soup before adding the kale.
10. Tip: Garnish with a drizzle of olive oil and a sprinkle of black pepper for an extra touch of flavor.
11. Tip: If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

Delightfully creamy with a slight crunch from the kale, this soup is a perfect balance of textures. Serve it with a slice of crusty bread for dipping, or top with grated Parmesan for an extra layer of flavor.

Fingerling Potato Gratin

Got a bunch of fingerling potatoes and not sure what to do with them? This Fingerling Potato Gratin is your answer. It’s creamy, cheesy, and has that perfect crispy top we all love.

Ingredients

• 1.5 lbs fingerling potatoes, thinly sliced into rounds
• 1 cup heavy cream, rich and velvety
• 1 cup whole milk, fresh and creamy
• 2 cloves garlic, minced to release their aromatic flavor
• 1 cup Gruyère cheese, freshly grated for maximum meltiness
• 1/2 cup Parmesan cheese, finely grated for a salty kick
• 1 tbsp unsalted butter, for greasing the baking dish
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of spice
• 1/4 tsp nutmeg, for a warm, subtle depth

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the unsalted butter, ensuring every corner is covered to prevent sticking.
2. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg until well combined.
3. Arrange the thinly sliced fingerling potatoes in the prepared baking dish, layering them slightly overlapping for even cooking.
4. Pour the cream mixture over the potatoes, making sure they’re fully submerged for that creamy texture.
5. Sprinkle the freshly grated Gruyère and Parmesan cheeses evenly over the top, creating a golden, bubbly crust.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 10 minutes before serving to allow the flavors to meld together beautifully.

This gratin comes out with a crispy, cheesy top and a soft, creamy center. Try serving it alongside a simple green salad for a meal that feels both indulgent and balanced.

Fingerling Potato and Mushroom Stir Fry

Ever find yourself staring at a bag of fingerling potatoes and wondering what to do with them? You’re in luck because this Fingerling Potato and Mushroom Stir Fry is about to become your new go-to dish. It’s hearty, flavorful, and comes together in no time.

Ingredients

• 1 lb fingerling potatoes, halved lengthwise for bite-sized pieces
• 8 oz cremini mushrooms, sliced thickly for a meaty texture
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter, for a touch of richness
• 2 cloves garlic, minced finely for a pungent kick
• 1 tsp fresh thyme leaves, for an aromatic hint
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the halved fingerling potatoes to the skillet, cut side down. Cook undisturbed for 5 minutes to get a golden crust.
3. Flip the potatoes and add the sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the mushrooms start to brown.
4. Push the vegetables to one side of the skillet. Add butter and minced garlic to the empty space. Let the garlic sizzle for 30 seconds until fragrant.
5. Stir everything together, sprinkle with fresh thyme leaves, and season with salt and pepper. Cook for 2 more minutes to blend the flavors.
6. Remove from heat and let it sit for a minute. The potatoes should be tender, and the mushrooms juicy.

Serve this stir fry as a side or pile it high on toast for a rustic brunch. The crispy potatoes and earthy mushrooms make every bite satisfying.

Sweet and Spicy Fingerling Potatoes

Back in the kitchen and craving something that hits both sweet and spicy notes? These fingerling potatoes are your answer, perfectly crispy on the outside and tender on the inside, with a glaze that’s got just the right kick.

Ingredients

• 1.5 lbs fingerling potatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved fingerling potatoes with olive oil, melted butter, maple syrup, smoked paprika, cayenne pepper, sea salt, and black pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, for maximum crispiness.
4. Roast in the preheated oven for 25 minutes, then flip each potato half and sprinkle with minced garlic.
5. Continue roasting for another 10-15 minutes, or until the potatoes are golden brown and fork-tender.
6. Remove from the oven and let them sit for 2 minutes to crisp up even more.
7. Garnish with fresh parsley before serving.

Ready to dig in? These potatoes offer a delightful contrast of textures and a flavor that’s boldly sweet with a lingering heat. Try serving them alongside a cool, creamy dip to balance the spice.

Conclusion

Whether you’re a seasoned chef or a kitchen newbie, these 22 fingerling potato recipes offer something for everyone to enjoy. From hearty meals to elegant sides, each dish promises to delight your taste buds. Don’t forget to try your favorites, leave a comment sharing which recipe you loved the most, and spread the joy by pinning this article on Pinterest for fellow potato enthusiasts to discover!