Crispy Parmesan Herb Roasted Fingerling Potatoes
Equipment
- Baking sheet or sheet pan Preferably with a rim to prevent oil from dripping. If you have a cast iron skillet big enough, that works too.
- Mixing bowl To toss your potatoes with oil, cheese, and herbs.
- Spatula or tongs For flipping the potatoes halfway through cooking.
- Box grater or microplane For grating the parmesan and zesting lemon.
- Parchment paper or silicone baking mat Optional, but helps prevent sticking and makes cleanup easy.
Ingredients
- 2 pounds fingerling potatoes cut into wedges (you can also use baby potatoes if needed)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons dried Italian herbs or use a mix of thyme, rosemary, and oregano
- ½ cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley finely chopped (plus more for garnish)
- Zest of 1 lemon optional but adds brightness
- 1 tablespoon unsalted butter melted (for tossing post-roast)
Optional for Serving:
- Extra shaved parmesan
- A drizzle of garlic aioli or sour cream with chives
Instructions
Step 1: Prep the Potatoes
- Wash and scrub the fingerling potatoes thoroughly. Cut each one in half lengthwise for maximum surface area. If using baby potatoes, halve or quarter them based on size. Pat them dry—this helps them roast and not steam.
Step 2: Season and Toss
- In a large bowl, combine the olive oil, garlic, salt, pepper, herbs, lemon zest (if using), and grated parmesan. Add the halved potatoes and toss well to coat. Make sure every piece gets a little cheese and herb love.
Step 3: Arrange on Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. Spread the potatoes out in a single layer, cut side down. This encourages browning and crisp edges.
Step 4: Roast Until Golden
- Roast the potatoes in a preheated 425°F (220°C) oven for about 30 minutes. Around the 20-minute mark, check them and flip a few if needed. You’re looking for deep golden color and fork-tender interiors.
Step 5: Finish with Butter and Fresh Herbs
- Once the potatoes are out of the oven, toss them gently with melted butter and a sprinkle of fresh parsley. This final touch adds richness and a fresh herbaceous note that brightens up the dish.
Step 6: Serve and Impress
- Transfer the potatoes to a serving platter and garnish with extra shaved parmesan or chopped parsley. If you're feeling fancy, a drizzle of aioli or herbed sour cream makes a great dipping partner.