Herbed Fingerling Potatoes

If you have never had fingerling potatoes, they are a must try. You do not see them in every grocery store, but I have noticed my local Sendiks store carries them. Their appearance reminds me of fingers. They are about the length of an average finger, and a bit knobby, like knuckles on a finger. Their texture reminds me of a creamy yukon gold, but, better.

Herbed Fingerling Potatoes Recipe

As noted in my previous post, I was hosting Christmas lunch and dinner, and the star of the show (I think) was the prime rib, and with that, I wanted to have a side dish that would go very well with the meat. At first I thought of a baked potato, going with the steakhouse fare, but thought that I could do a lot better than that, so I went with roasted fingerling potatoes, and so glad that I did. The herbs and other ingredients went so well with the prime rib. Enough said, let’s get started.


  • 3-5 whole fingerling potatoes per person, cleaned, skin on
  • 4 tbsp olive oil
  • 2 tsp salt
  • 2 tsp cracked black pepper
  • 3 sprigs of fresh rosemary, finely chopped
  • 3 sprigs of fresh thyme, leaves only
  • 2 cloves of garlic, minced
  • pot of boiling water

Preheat your oven to 425 degrees and place a large casserole dish in the oven during the preheat process.

Begin by boiling the potatoes for about 5 minutes. Once partially cooked, drain, and place them in a large mixing bowl. To the mixing bowl, add the olive oil, herbs, salt, pepper, and garlic, and mix well, making sure to coat the potatoes.

Remove the casserole dish from the oven, and add the potatoes to it, placing it back in the oven, uncovered.

Cook for approximately 25 minutes, or until they are a bit crispy on the exterior. Remove, and plate.

Your end result is a great potato that is a bit crispy on the outside, creamy and tender on the inside, and packed full of flavor from the garlic and herbs. If you are fortunate to have leftovers, these are perfect the next day for making hash, or crispy hashbrowns. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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