20 Delicious Fingerling Potato Recipes for All Occasions

Perfectly petite and packed with flavor, fingerling potatoes are the versatile stars of any kitchen. Whether you’re craving quick weeknight dinners, elegant seasonal sides, or cozy comfort food, these little gems deliver big on taste. Get ready to fall in love with 20 delicious recipes that will make fingerlings your new go-to for every occasion—let’s dive in!

Garlic Herb Roasted Fingerling Potatoes

Hallelujah, fellow potato enthusiasts! If you’ve ever stared at a bag of fingerlings and thought, “These little guys deserve more than a sad boil,” you’ve hit the culinary jackpot. We’re about to turn these humble spuds into crispy, garlicky, herb-infused nuggets of joy that will have you questioning every other potato preparation method.

Ingredients

– 1.5 lbs fingerling potatoes
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Wash and scrub the fingerling potatoes thoroughly, then pat them completely dry with paper towels.
3. Halve the potatoes lengthwise to create more surface area for maximum crispiness.
4. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
5. Add the halved potatoes to the bowl and toss until every potato is evenly coated with the herb mixture.
6. Arrange the potatoes in a single layer on the prepared baking sheet, cut-side down for optimal browning.
7. Roast in the preheated oven for 25-30 minutes, until the bottoms are golden brown and crispy.
8. Flip the potatoes using tongs and continue roasting for another 10-15 minutes until tender and crispy all over.
9. Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld.

Keep these golden beauties coming—they emerge from the oven with crackly skins giving way to creamy interiors, each bite bursting with roasted garlic and earthy herbs. Try scattering them over a bed of arugula with shaved Parmesan for a killer warm potato salad, or serve alongside grilled steak where their herbal notes complement the rich meat perfectly.

Crispy Parmesan Crusted Fingerling Potatoes

Seriously, who decided regular roasted potatoes were enough? These crispy Parmesan-crusted fingerlings are about to become your new obsession—they’re crunchy, cheesy, and so addictive you’ll forget fries exist.

Ingredients

– 1.5 lbs fingerling potatoes
– 3 tbsp olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Wash and dry the fingerling potatoes thoroughly, then slice each potato in half lengthwise.
3. In a large bowl, toss the potato halves with olive oil until evenly coated.
4. In a separate bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
5. Tip: For extra crunch, press the Parmesan mixture firmly onto each potato half to help it adhere during baking.
6. Arrange the coated potatoes cut-side up on the prepared baking sheet in a single layer.
7. Bake at 425°F for 20-25 minutes, until the bottoms are golden brown and the tops are crispy.
8. Tip: Rotate the baking sheet halfway through cooking to ensure even browning and prevent hot spots.
9. Check for doneness by inserting a fork into a potato—it should slide in easily without resistance.
10. Remove from oven and let rest for 2-3 minutes to allow the crust to set properly.
11. Tip: Sprinkle with fresh parsley right before serving to maintain its vibrant color and fresh flavor.
12. Transfer to a serving platter and enjoy immediately. Every single bite delivers that satisfying crunch giving way to creamy potato centers, with the salty Parmesan and smoky paprika creating a flavor party in your mouth. Elevate these beauties by serving them alongside garlic aioli for dipping or crumbling extra Parmesan over the top while they’re still warm.

Buttery Lemon Dill Fingerling Potatoes

Every time I think I’ve reached peak potato perfection, these buttery lemon dill fingerlings come along and prove me delightfully wrong. They’re the side dish that crashes dinner parties uninvited but ends up being the life of it—golden, fragrant, and impossible to ignore. Honestly, if potatoes could wear tiny crowns, these would absolutely be royalty.

Ingredients

• 2 lbs fingerling potatoes
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Scrub the fingerling potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels—this helps them crisp up beautifully in the oven.
4. Place the dried potatoes in a single layer on the prepared baking sheet.
5. Roast the potatoes for 25-30 minutes until they’re tender when pierced with a fork and the skins are lightly golden.
6. While the potatoes roast, melt the unsalted butter in a small saucepan over low heat.
7. Remove the melted butter from heat and stir in the fresh lemon juice, chopped fresh dill, lemon zest, salt, and black pepper until well combined.
8. Transfer the hot roasted potatoes to a large mixing bowl.
9. Pour the lemon-dill butter mixture over the potatoes and toss gently to coat every potato evenly.
10. Let the potatoes rest for 2-3 minutes to allow the flavors to soak in before serving.

The potatoes emerge with creamy insides, crisp-edged skins, and a bright, herby butteriness that makes them dangerously snackable. I love serving them piled high next to grilled salmon or shredding them cold into a next-day potato salad—they’re that versatile and delicious.

Spicy Sriracha Fingerling Potato Wedges

These fiery little spuds are about to become your new obsession—crispy on the outside, fluffy on the inside, and packed with just enough heat to make your taste buds do a happy dance. Trust me, once you try these sriracha-kissed wedges, plain potatoes will seem tragically boring.

Ingredients

• 2 pounds fingerling potatoes
• 3 tablespoons olive oil
• 2 tablespoons sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the fingerling potatoes thoroughly under cold running water to remove any dirt.
3. Cut each potato lengthwise into 4 even wedges, keeping them uniform for even cooking.
4. In a large bowl, whisk together olive oil, sriracha sauce, garlic powder, smoked paprika, and salt until fully combined.
5. Toss the potato wedges in the sriracha mixture until every surface is evenly coated.
6. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch.
7. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
8. Test for doneness by piercing a wedge with a fork—it should slide in easily without resistance.

Just imagine that perfect crunch giving way to a creamy interior, with the sriracha’s tangy heat building slowly rather than overwhelming. Jazz up your next burger night by stacking these alongside a juicy patty, or dunk them in cool ranch dressing for a fiery-cool contrast that’s downright addictive.

Cheesy Bacon-Wrapped Fingerling Potatoes

Hear me out, friends: these little potato packages are about to become your new obsession—crispy bacon hugging tender fingerlings with a cheesy surprise inside, because everything is better when wrapped in pork and filled with dairy dreams.

Ingredients

– 1.5 lbs fingerling potatoes
– 12 slices thick-cut bacon
– 4 oz cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash and dry 1.5 lbs fingerling potatoes thoroughly, then slice each potato lengthwise about 3/4 of the way through without cutting all the way through.
3. In a medium bowl, combine 4 oz softened cream cheese, 1/2 cup shredded cheddar cheese, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt until fully blended.
4. Carefully spoon about 1 teaspoon of the cheese mixture into each potato slit, using a small knife to help press it in if needed.
5. Wrap one slice of thick-cut bacon snugly around each stuffed potato, securing the ends with toothpicks if necessary.
6. Arrange the wrapped potatoes on the prepared baking sheet, leaving about 1 inch between each one for even cooking.
7. Drizzle 1 tbsp olive oil evenly over all the potatoes and lightly season the outside with an extra pinch of salt and pepper.
8. Bake at 400°F for 25-30 minutes until the bacon is crispy and golden brown, flipping the potatoes halfway through cooking for even crispiness.
9. For extra crispy bacon, broil on high for 1-2 minutes at the end while watching carefully to prevent burning.
10. Remove from oven and let rest for 5 minutes before serving to allow the cheese to set slightly.
Consider these your new party superstars—the crispy bacon gives way to creamy, savory potatoes with a molten cheese center that makes them impossible to resist. Create a dipping station with ranch or spicy aioli for maximum enjoyment, or serve them alongside grilled steak for the ultimate comfort food upgrade.

Rosemary Thyme Grilled Fingerling Potatoes

Venture beyond basic spuds, my friends, because these rosemary thyme grilled fingerling potatoes are about to become your new backyard barbecue obsession—they’re so good they’ll make regular potatoes question their life choices. Seriously, these golden gems deliver crispy exteriors, creamy interiors, and herbaceous vibes that’ll have you forgetting all about those sad, boiled potatoes of your past. Get ready to elevate your grill game with these little flavor rockets that prove good things truly do come in small packages.

Ingredients

• 2 pounds fingerling potatoes
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Wash 2 pounds of fingerling potatoes thoroughly and pat them completely dry with paper towels.
3. Cut any larger fingerling potatoes in half lengthwise to ensure even cooking.
4. In a large mixing bowl, combine 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 2 minced garlic cloves.
5. Add the dried potatoes to the herb mixture and toss until every potato is evenly coated.
6. Place the potatoes directly on the preheated grill grates in a single layer, ensuring they don’t touch each other.
7. Close the grill lid and cook for 15 minutes without moving the potatoes to develop grill marks.
8. Flip each potato using tongs and cook for another 10-15 minutes with the lid closed.
9. Check for doneness by piercing a potato with a fork—it should slide in easily with slight resistance.
10. Transfer the grilled potatoes to a serving platter using a spatula.

Keep these beauties warm until serving—their crispy, herb-crusted exteriors give way to creamy, buttery centers that practically melt in your mouth. Knockout flavor alert: try piling them over a bed of arugula with shaved Parmesan for a killer warm potato salad, or serve alongside grilled steak where their garlic-herb magic soaks up all those meaty juices.

Savory Truffle Oil Fingerling Potatoes

Oh, the humble potato just got a serious glow-up! These Savory Truffle Oil Fingerling Potatoes are the little black dress of side dishes—simple, elegant, and guaranteed to steal the show. Prepare to elevate your spud game from basic to boujee with minimal effort and maximum flavor payoff.

Ingredients

– 2 lbs fingerling potatoes
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp truffle oil
– 2 tbsp fresh parsley, chopped
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the fingerling potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels—this ensures they’ll get crispy instead of steaming.
4. Cut any larger fingerling potatoes in half lengthwise to ensure even cooking, leaving smaller ones whole.
5. Toss the potatoes with olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
6. Arrange the potatoes in a single layer on the prepared baking sheet, cut-side down for maximum browning.
7. Roast for 25-30 minutes until the potatoes are golden brown and easily pierced with a fork.
8. Transfer the hot potatoes to a serving bowl and immediately drizzle with truffle oil while still warm—this helps the flavor absorb better.
9. Gently toss the potatoes to coat them evenly with the truffle oil.
10. Sprinkle with fresh parsley and grated Parmesan cheese just before serving for the best texture contrast.

Perfectly crispy on the outside and creamy within, these potatoes deliver an earthy truffle punch that pairs beautifully with everything from grilled steak to roasted chicken. Try serving them alongside a sunny-side-up egg for breakfast or as fancy “potato croutons” on your next salad—they’re versatile enough to make any meal feel special.

Balsamic Glazed Fingerling Potato Skewers

Dazzling your taste buds just got easier with these irresistible skewers that transform humble potatoes into gourmet party starters. Forget boring potato salads—these little flavor rockets will have your guests fighting over the last one while you bask in culinary glory.

Ingredients

• 1.5 lbs fingerling potatoes
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the fingerling potatoes thoroughly and pat them completely dry with paper towels.
3. Cut any larger fingerling potatoes in half lengthwise to ensure even cooking.
4. Thread the potatoes onto the soaked wooden skewers, leaving small gaps between each potato.
5. In a medium bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, dried rosemary, salt, and black pepper until fully combined.
6. Brush the balsamic glaze generously over all sides of the potato skewers using a pastry brush.
7. Arrange the skewers in a single layer on the prepared baking sheet.
8. Roast for 25-30 minutes, flipping halfway through, until potatoes are tender and glaze is caramelized.
9. Test doneness by piercing a potato with a fork—it should slide in easily without resistance.
10. Remove from oven and let rest for 5 minutes before serving. Tip: For extra crispy edges, switch to broil for the final 2-3 minutes while watching carefully to prevent burning.

You’ll love the perfect contrast of crispy exteriors giving way to creamy potato centers, all wrapped in that sweet-tangy balsamic hug. Try serving them stacked dramatically on a wooden board with extra glaze for dipping, or crumble some goat cheese over top for an elevated appetizer that looks far more impressive than the effort required.

Smoky Paprika Roasted Fingerling Potatoes

Sizzling with smoky charm and crispy edges that’ll make you forget all other potato preparations, these paprika-kissed fingerlings are about to become your new obsession. Seriously, these little spuds deliver maximum flavor with minimal effort—perfect for when you want to impress but don’t want to stress. They’re the culinary equivalent of that friend who always looks put-together but secretly rolled out of bed five minutes ago.

Ingredients

• 2 pounds fingerling potatoes
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Wash 2 pounds fingerling potatoes thoroughly and pat them completely dry with paper towels.
3. Cut any larger fingerling potatoes in half lengthwise to ensure even cooking.
4. In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
5. Add the dried potatoes to the bowl and toss until every potato is evenly coated with the spice mixture.
6. Spread the potatoes in a single layer on a rimmed baking sheet, making sure they aren’t crowded.
7. Roast at 425°F for 25 minutes without disturbing them to develop a crispy crust.
8. Remove the baking sheet from the oven and flip each potato using tongs.
9. Return to the oven and roast for another 10-15 minutes until the potatoes are golden brown and easily pierced with a fork.
10. Transfer the roasted potatoes to a serving bowl and immediately toss with 2 tablespoons chopped fresh parsley.

Crispy on the outside yet creamy within, these potatoes deliver a smoky-savory punch that pairs beautifully with everything from grilled steak to roasted chicken. Try serving them alongside a creamy aioli for dipping, or crumble some feta over top for a salty contrast that’ll make your taste buds do a happy dance. They’re so good, you might just find yourself making excuses to cook them every night of the week.

Creamy Herbed Fingerling Potato Salad

Mmm, let’s be honest—your average potato salad is about as exciting as watching paint dry. But this creamy herbed fingerling potato salad? It’s the life of the picnic party, the star of the potluck, the side dish that shamelessly steals the spotlight from whatever sad grilled chicken it’s accompanying.

Ingredients

– 2 pounds fingerling potatoes
– 1 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons Dijon mustard
– 1 tablespoon white wine vinegar
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 2 stalks celery, finely chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika

Instructions

1. Place 2 pounds of fingerling potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce heat to maintain a gentle boil.
3. Cook potatoes for 15-20 minutes until easily pierced with a fork but not falling apart.
4. Drain potatoes immediately in a colander and let them cool for 10 minutes until handleable.
5. Slice cooled potatoes into 1/2-inch thick rounds while still slightly warm.
6. In a large mixing bowl, combine 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon white wine vinegar.
7. Whisk the dressing mixture vigorously for 30 seconds until completely smooth and emulsified.
8. Add 1/2 cup finely chopped red onion, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 2 stalks finely chopped celery to the dressing.
9. Gently fold the sliced potatoes into the dressing mixture using a rubber spatula.
10. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika over the potato mixture.
11. Fold everything together until potatoes are evenly coated, being careful not to break the potato slices.
12. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld. The creamy dressing clings beautifully to each potato slice, while the fresh herbs provide bright, garden-fresh flavor that cuts through the richness. Serve it piled high on a platter garnished with extra dill, or stuff it into lettuce cups for a low-carb twist that’ll make your health-conscious friends weep with joy.

Oven-Baked Fingerling Potato Fries

Aren’t we all tired of those sad, soggy fries that promise crispy perfection but deliver limp disappointment? These oven-baked fingerling potato fries are here to save your snack game with minimal effort and maximum crunch. Let’s turn those humble spuds into golden, crispy magic that’ll make you forget the drive-thru ever existed.

Ingredients

– 1.5 lbs fingerling potatoes
– 3 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the fingerling potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels—this is crucial for achieving maximum crispiness.
4. Slice each fingerling potato lengthwise into quarters, creating uniform fry-shaped pieces.
5. In a large bowl, combine the olive oil, garlic powder, smoked paprika, salt, and black pepper.
6. Add the potato pieces to the bowl and toss vigorously until every surface is coated with the oil and spice mixture.
7. Arrange the potatoes in a single layer on the prepared baking sheet, making sure none are touching.
8. Bake at 425°F for 20 minutes, then flip each fry using tongs for even browning.
9. Continue baking for another 15-20 minutes until deeply golden and crispy around the edges.
10. Remove from oven and let rest for 5 minutes—they’ll crisp up even more as they cool slightly.

Virtually crackling with smoky paprika warmth and garlicky goodness, these fries deliver that satisfying crunch without the grease-soaked guilt. Serve them piled high with your favorite dipping sauces or crumbled over salads for an instant upgrade—they’re so good, you might need to hide them from your family.

Honey Mustard Fingerling Potato Medley

Mmm, let’s be real—potatoes are the edible equivalent of a warm hug, and these honey mustard fingerlings are basically that hug wearing a snazzy tuxedo. They’re crispy, tangy, and ridiculously easy to whip up, making your average Tuesday feel like a gourmet celebration without the fuss.

Ingredients

– 1.5 lbs fingerling potatoes, halved lengthwise
– 3 tbsp olive oil
– 2 tbsp Dijon mustard
– 1 tbsp honey
– 1 tsp garlic powder
– 0.5 tsp smoked paprika
– 0.5 tsp salt
– 0.25 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, Dijon mustard, honey, garlic powder, smoked paprika, salt, and black pepper until fully combined.
3. Add the halved fingerling potatoes to the bowl and toss thoroughly to coat every piece evenly.
4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded for optimal crispiness.
5. Roast the potatoes for 25–30 minutes, flipping them halfway through, until golden brown and fork-tender.
6. Remove the baking sheet from the oven and let the potatoes rest for 2 minutes to allow the exterior to firm up.
7. Sprinkle the chopped fresh parsley over the potatoes and gently toss to distribute.

Delightfully crispy on the outside and creamy within, these potatoes boast a sweet-tangy kick that pairs beautifully with grilled chicken or as a standout side at potlucks. Try scattering them over a bed of arugula with crumbled feta for a effortless salad upgrade—leftovers (if any exist) reheat surprisingly well for next-day snacking.

Conclusion

Versatile and vibrant, these fingerling potato recipes offer something delicious for every occasion. From cozy weeknight dinners to festive gatherings, there’s a perfect dish waiting for you. We’d love to hear which recipes become your favorites—leave a comment below and share your creations on Pinterest so other home cooks can discover these tasty ideas too!