Roasted Fingerling Potatoes
Fingerlings are the small, slender, knobby potatoes that roast up creamier than a russet and crispier than a red — the best of both. Halved lengthwise and laid cut-side down on a hot pan, they develop a deep golden crust while the insides stay soft. French Made Easy and sliced onion do the rest.
This is a set-it-and-forget-it side. Toss, arrange, and roast for 40 minutes with zero flipping — the recipe deliberately leaves them alone so the crust can form. It's dressy enough to serve alongside a roast for company and simple enough to make on a random Tuesday. And the leftovers reheat into excellent breakfast potatoes.
Ingredients
- 2 tsp French Made Easy
- 1 lb fingerling potatoes, halved lengthwise
- 1 onion, halved and sliced ¼ inch thick
- 4½ tbsp olive oil
Ingredient notes & swaps
- **Fingerling potatoes:** Small and waxy, so they hold their shape and turn creamy rather than fluffy. If you can't find them, baby Yukon Golds or small red potatoes are the closest swap — halve them the same way.
- **French Made Easy:** The all-natural French herb blend that seasons the potatoes and onions with one spoonful. It's gluten-free and vegan, like the whole dish. Grab French Made Easy here.
- **Onion:** Sliced ¼ inch thick and scattered on top, it roasts down soft and sweet against the crisp potatoes. Yellow or red both work.
- **Olive oil:** Don't skimp — 4½ tablespoons coats the potatoes and greases the pan so the cut sides can fry-roast into a crust. A dry pan gives you pale, stuck potatoes.
- **Dietary note:** Naturally vegan, dairy-free, and gluten-free as written, so it fits nearly any table.
Directions
- Preheat oven to 400°F.
- Wash potatoes and halve lengthwise. Toss with olive oil and French Made Easy.
- Drizzle a little oil in a baking dish. Place potatoes cut-side down in a single layer.
- Top with sliced onions and a pinch more seasoning.
- Roast uncovered for 40-45 minutes without flipping. Mix with a spatula and serve immediately.
Why this works
Two details make these crisp. First, cut-side down and no flipping: leaving the flat face pressed against the hot, oiled pan for the full roast is what builds that golden, crusty surface — flipping interrupts it and you lose the crunch. Second, a single layer with space between the potatoes. Crowded potatoes trap steam and end up soft and pale instead of browned. The onions on top wilt and sweeten as they roast, and the fingerlings' naturally waxy flesh holds together and turns creamy inside while the cut face crisps.
What to serve it with
Serve them hot out of the oven while the crust is at its crispest, next to roasted chicken, steak, or fish. They're at home on a holiday table and equally good as a weeknight side. Scatter fresh herbs — parsley or chives — over the top for color, or hit them with a squeeze of lemon. And save some: the next morning, crisp the leftovers back up in a skillet and top with a fried egg for breakfast potatoes.
Tips
- Also great the next day as breakfast potatoes.
- Arrange them cut-side down in a true single layer with a little breathing room — crowding traps steam and you'll get soft potatoes instead of crispy ones.
- Resist flipping them mid-roast. The crust only forms when the cut face stays put against the hot pan the whole time.
FAQ
Do I need to boil the potatoes before roasting?
No. Fingerlings are small and thin, so halved and roasted at 400°F they cook through and crisp up in 40-45 minutes without any par-boiling. Boiling first is a trick for big, dense potatoes — these don't need it.
Why aren't my roasted potatoes getting crispy?
Most often the pan is too crowded or there wasn't enough oil. Give the potatoes room in a single layer so steam can escape, make sure they're cut-side down on a well-oiled pan, and don't flip them. Also confirm the oven is fully preheated before they go in.
Can I use regular potatoes instead of fingerlings?
Yes. Baby Yukon Golds or small red potatoes are the best substitutes since they're also waxy and hold their shape. Cut them into similar-sized halves or quarters so they roast evenly. Russets will work but come out fluffier and less creamy inside.
How do I reheat leftover roasted potatoes?
Skip the microwave, which makes them soft. Reheat in a hot skillet with a little oil, or back in a 400°F oven for 8-10 minutes, to bring the crispness back. They make excellent breakfast potatoes crisped up this way and topped with an egg.
Nutrition
Estimated per serving · values are approximate.