Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They make a great side dish or a filling dinner. Vegan-friendly.
I love these Fingerling Potatoes so much that I want to eat them every day! Made with simple ingredients, this tasty meal will satisfy even the pickiest eaters. Surprise your family with these Roasted Fingerling Potatoes, friends!
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About Fingerling Potatoes
You've seen these many times at the grocery store, haven't you? These are small, elongated potatoes (finger-shaped) sold in many grocery stores and large supermarkets. Fingerling potatoes have several varieties, including Russian Banana, Pink-Skinned, and Purple Peruvian. I've tried them all and they work great in this recipe.
What do Fingerling Potatoes Taste Like?
Because of their waxy texture, Fingerling Potatoes are firm and moist. They have a mild, buttery taste, very similar to regular potatoes. Their skin is very thin and tender, and it doesn't become chewy when roasted or boiled.
How to Make Roasted Fingerling Potatoes
1. Preheat the oven to 375º F.
2. Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12x17 inches), non-stick baking sheet in a single layer.
3. Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
4. In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
5. Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
6. Once cooked, remove the potatoes from the oven and flip them cut-side up.
7. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.
What to serve with these Potatoes?
As mentioned above, these beauties make a great side dish or they can be a filling meal on their own. Here are some great ideas:
- With Dipping Sauce. Serve these potatoes for lunch or dinner, with your favorite dipping sauce. I especially enjoy drizzling them with Tzatziki Sauce.
- With Fresh Salad. Make your favorite fresh salad! These are some of my favorites: Tomato Avocado Salad, Tomato Feta Salad,
Skinny Cabbage Salad, Creamy Cucumber Salad. - With Chicken. Spinach Stuffed Chicken Breast,
Easy Chicken Kebabs, Cabbage and Chicken, Creamy Chicken Thighs. - With Seafood. Shrimp and Vegetables, Salmon Patties, Cajun Salmon,
Healthy Cod Fish Skillet. - Grilled or Pan-Cooked Vegetables. Place some of your favorite veggies onto a separate baking sheet, and on the upper shelf in the oven. Bake them together with the potatoes. Some of my favorite veggies are asparagus, zucchini, mushrooms, eggplants, etc. Try my Oven Roasted Vegetables, Zucchini Sauce, or Mushroom Sauce.
Is this Recipe Healthy?
Made with simple, wholesome ingredients, these potatoes will fit into your healthy lifestyle. This recipe is Whole30 compliant. It is also vegan.
How to Reheat These Potatoes?
Cut them into smaller pieces and reheat them in a non-stick skillet on the stovetop. Store your leftovers in the refrigerator in an airtight container for up to 3 days.
Can I use Regular Potatoes instead?
Yes. I would recommend using new potatoes, since they are very similar to fingerling potatoes in texture and size, and have tender skin. If you want to use other types of potatoes, you might have different, but still delicious, results. Also, if your potatoes are large, you might want to quarter them.
Read more: What’s the Difference? New vs. Fingerling Potatoes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to share your photos with me on Pinterest! I always check!
Roasted Fingerling Potatoes
Ingredients
- 2 lbs. fingerling potatoes any variety
- 3 tbsp. olive oil
- 1 ½ cup vegetable broth
- 3 tbsp. lemon juice
- 3 garlic cloves minced
- 1 tbsp. dried oregano
- ½ tsp. salt or to taste
- ½ tsp. pepper
Instructions
- Preheat the oven to 375º F.
- Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12×17 inches), non-stick baking sheet in a single layer.
- Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
- In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
- Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
- Once cooked, remove the potatoes from the oven and flip them cut-side up. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.
Notes
HOW TO REHEAT THESE POTATOES
Cut them into smaller pieces and reheat them in a non-stick skillet on the stovetop. Store your leftovers in the refrigerator in an airtight container for up to 3 days.USING REGULAR POTATOES INSTEAD
Yes. I would recommend using new potatoes, since they are very similar to fingerling potatoes in texture and size, and have tender skin. If you want to use other types of potatoes, you might have different, but still delicious, results. Also, if your potatoes are large, you might want to quarter them.Nutrition
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You'll love these Parmesan Crusted Potatoes, too!
I made this recipe today, it’s delicious! Thank you for sharing it.
Thanks, Maggie! I am glad you liked it!