Hostess At Heart

Sharing life one recipe at a time

  • Home
  • About
    • About Hostess At Heart
    • Work With Me
    • Disclaimers and Privacy Policy
    • ACCESSIBILITY
  • Recipes
  • Resources and Reviews
    • Resources
    • Product/Company Reviews
    • Restaurant Reviews
  • Contact me

Home » Recipes » Roasted Garlic Fingerling Potatoes Recipe

Roasted Garlic Fingerling Potatoes Recipe

August 8, 2019 Updated: January 30, 2021 By Julie Menghini 77 Comments

As an Amazon Associate I earn from qualifying purchases.

JUMP TO RECIPE
Pinterest collage of two vertical photos showing roasted garlic fingerling potatoes in a white scalloped dish garnished with fresh parsley. The recipe title runs between the two photos.

Roasted Garlic Fingerling potatoes is an easy stovetop recipe that gives you tender potatoes infused with butter and garlic. These delicious quick garlic fingerling potatoes make the perfect side dish to any meal.

THIS POST HAS BEEN UPGRADED FROM 9/24/15 TO IMPROVE READER EXPERIENCE.
Top angle of a white scalloped dish brimming with roasted stovetop fingerling potatoes and died garlic and garnished with fresh parsley on a slate background and another partial dish of potatoes sit behind it.

Roasted Garlic Fingerling Potatoes are my very favorite potato recipe. They are so easy to cook and don’t need to be cut up. These sauteed fingerling potatoes really take on the rich buttery garlic flavor and cook perfectly every time.

This recipe pretty much lets you walk away from the stove so they can do their magic all by themselves.

This weekend I bought a pint of fingerling potatoes at the farmers market. We were grilling steak, and I just love a potato with a good steak.

The problem I have is when John is on the grill, I’m inside cooking the sides instead of sharing an ice-cold beer with my man.

I decided to do a little experiment cooking this fingerling potato recipe, and my new go-to method for pan-roasted fingerling potatoes was born.

I totally understand how busy you are so if you don’t have time for our helpful tips and delicious recipe ideas, just scroll to the bottom of the page where you can find the printable recipe card.

How to cook fingerling potatoes on the stove:

  • Scrub potatoes clean but don’t peel them.
  • Heat up olive oil in a lidded pot or skillet large enough to allow most of the potatoes to come in contact with the bottom.
  • Put the potatoes in the pan and sprinkle with salt and pepper. Shake the pan to disperse the olive oil and seasoning.
  • Cover with the lid and turn the burner to low (simmer). Set the timer to 10 minutes. Shake the pan once again. Set the timer for another 5 minutes. Potatoes are done when fork-tender.
  • Add garlic and herbs if using. Cover with the heat off for 5 minutes.
Close up side photo of roasted garlic fingerling potatoes and mined garlic in a white scalloped dish garnished with fresh parsley on a grey slate background. Another bowl of potatoes sit in the background.

When I first started seeing fingerling potatoes, I thought maybe they were just small New Potatoes?

Since first seeing them I’ve made them using fresh herbs such as rosemary, thyme, and dill.

This time it was with fresh garlic and parsley. Ohhhh heaven’s I believe that this is the Best Fingerling Potatoes recipe yet and they’re perfect with those steaks!

It’s now our most used sauteed fingerling potatoes combination. Why mess with perfection, right?

What are Fingerling potatoes?

Fingerling potatoes are their own variety. They are a mature potato that is shaped literally like a stubby finger. They do come in different colors and according to The Gourmet Sleuth varieties such as Anna Cheeka’s Ozette, Purple Peruvian, and Russian Banana to name a few.

What’s the difference between New potatoes and Fingerling potatoes?

New potatoes are actually immature potatoes that get cleared out of the field to make way for the rest of the remaining potatoes to mature. They not any special variety and according to The Kitchen are any variety of potatoes that the farmer grows. Baby potatoes are New potatoes too but can be slightly more mature.

Tip: You can substitute any medium-starch potato, such as Yukon golds, especially baby ones or new potatoes for this recipe.

When we want potatoes, I prefer fingerling potatoes. Here’s why:

  • These potatoes have thin skin so they don’t need to be peeled.
  • They’re small enough to cook whole so there’s no slicing and dicing and cook quickly.
  • They take on the flavors that you add to them.
  • Fingerling potatoes are delicious when boiled, roasted or fried.
  • They can be mashed, served whole, or in a salad.
  • The #1 reason is, THEY’RE DELICIOUS! They’re tender and have a buttery flavor.

Tips and variations:

  • The potatoes can take anywhere from 15 to 30 minutes to cook depending on the size and the amount of the potatoes you’re cooking. Test after 15 minutes to judge where they’re at. If there’s only a small give when pierced they need an additional 10 minutes. If they are becoming soft, 5 minutes may be all you need.
  • Garlic can become bitter if it burns. For that reason, I just allow the garlic to steam into the potatoes at the end.
  • You can use any herb or even grated parmesan too. Again, I add the herbs at the end. They stay bright and add flavor.
  • Cut the potatoes in half and cook them in a hot skillet without the lid. They will become crispy and take on a lovely roasted brown flavor just like with did with our Fried Potatoes and Onions with Sausage. You have to watch them when cooked this way but boy are they worth it!
Top angle view of roasted garlic fingerling potatoes in a white dish garnished with fresh parsley sitting on a gray slate background. Another dish of potatoes sits behind it and the recipe title \"Roasted Garlic Fingerling Potatoes\" runs across the top.

A few helpful products you may need:

  • Vegetable Brush – I try and keep the peel/skin on my fruit and vegetables. They contain vitamins and other nutrients. It’s important to get them clean and using a brush works well!
  • Saute Pan – I prefer stainless steel pans. I love how this pan has a flat bottom so more food can sit on it directly. I also like the glass lid so I can see how it’s cooking.
  • Skillet with Lid – I prefer stainless steel cookware. It allows me to see how my food is cooking and browning. It cleans up beautifully and is durable.

If you like this recipe, please comment below and leave me a 5-⭐️⭐️⭐️⭐️⭐️ review! Here are a few more recipes I think you’ll love!

  • Acorn Squash with Bacon
  • Steamed Green Beans
  • Brussels Sprouts with Shallots and Mushrooms
  • Garlic Sugar Snap Peas
  • Red Hasselback Potatoes
  • Parmesan Roasted Potatoes
  • Oven Roasted Carrots
Close up angle view of roasted garlic fingerling potatoes in a white scalloped dish and garnished with fresh parsley on a great slate background. Another bowl of potatoes sit in the background next to a fork.
Print
5 from 2 votes

Roasted Garlic Fingerling Potatoes Recipe

Buttery Roasted Garlic Fingerling potatoes is an easy stovetop recipe that gives you tender potatoes delicious potatoes every time. These delicious and quick garlic fingerling potatoes make the perfect side dish to any meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Author Julie Menghini
Prevent your screen from going dark

Ingredients

  • 1 pint fingerling potatoes washed
  • 2 tsp butter unsalted or olive oil
  • 1 tsp minced garlic
  • salt and pepper to taste
  • 2 tablespoons chopped parsley for garnish

Instructions

  • Melt butter in the bottom of a heavy skillet or saucepan. Add potatoes and sprinkle them with salt and pepper. Cover with a tightly fitting lid. Turn the burner to low.
  • After 10 minutes, shake the pan to turn the potatoes. Set the timer for 5 more minutes to test for doneness. Potatoes are done when they feel soft when pierced with a fork. Don't let them overcook, however. (See notes)
  • When the potatoes are finished cooking, remove them from the burner and add minced garlic. Shake to distribute. Let the potatoes sit covered for an additional 5 minutes. Garnish with parsley, thyme, rosemary or grated parmesan.

Notes

Adapted from Ina Garten Dill potato recipe.
  • The potatoes can take anywhere from 15 to 30 minutes to cook depending on the size and the amount of the potatoes you’re cooking.  Test after 15 minutes to judge where they’re at.  If there’s only a small give when pierced they need an additional 10 minutes.  If they are becoming soft, 5 minutes may be all you need.
  • Garlic can become bitter if it burns. For that reason, I just allow the garlic to steam into the potatoes at the end.
  • You can use any herb or even grated parmesan too. Again, I add the herbs at the end. They stay bright and add flavor.

Nutrition

Calories: 110kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 509mg | Fiber: 2g | Vitamin A: 230IU | Vitamin C: 26.2mg | Calcium: 17mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What to make with steak and Roasted Garlic Fingerling Potatoes

  • Chocolate Trifle – the perfect smooth and creamy dessert after a savory meal.
  • Italian Bread Recipe – We love a crust loaf of bread with steak and Garlic fingerling potatoes.
  • Fruit Cocktail Salad – a sweet creamy dish that’s easy and can be made ahead.
  • Pear Pie Filling – we eat this like applesauce. It’s sweet and warm from loads of cinnamon and brown sugar and can be served over ice cream for dessert too.

Have you ever tried Fingerling potatoes? I hope you will and let me know what you think.

What is your favorite way to cook or eat potatoes? Please share in the comments below. I love getting inspiration from you!

Recipes· Sides

« Baked Acorn Squash with Bacon and Brown Sugar
Fresh Apple Pear Salad with Lemon Poppyseed Dressing »

Comments

  1. Deb Clark says

    March 7, 2020 at 1:42 pm

    These look scrumptious! And so easy to make too. What a great side dish!!

    Reply
    • Julie Menghini says

      March 7, 2020 at 4:27 pm

      We love them! Thanks, Deb!

      Reply
  2. Michele says

    March 7, 2020 at 1:21 pm

    I usually do these right on the grill in a foil packet, but this was such a LIFESAVER method when our grill was full of several slabs of ribs! I can’t believe how easy they were —- and cooked just perfectly!

    Reply
    • Julie Menghini says

      March 7, 2020 at 4:26 pm

      These potatoes would be amazing with your ribs!

      Reply
  3. Jhuls says

    November 10, 2015 at 1:34 am

    These look fantastic, Julie. 🙂

    Reply
    • Julie Menghini says

      November 10, 2015 at 8:57 am

      Thanks Jhuls! They are my favorite!

      Reply
  4. Karen says

    October 5, 2015 at 5:30 pm

    I’ve cooked fingerlings before but never only in butter…what a delicious idea. Then adding the garlic, yum.

    Reply
    • Julie Menghini says

      October 5, 2015 at 5:39 pm

      Thank you Karen! I love the fingerlings because there is so much for surface area for all that yummy garlic. thank you for visiting!

      Reply
  5. Loretta says

    October 2, 2015 at 9:41 am

    Gorgeous fingerling potatoes Julie, I must have missed this post when I was away. So glad it made it to a favorite choice by the FF readers. I like the simplicity of it, such a great side dish left unattended whilst you prepare the rest of the meal. It would go so beautifully with a nice roast.

    Reply
    • Julie Menghini says

      October 2, 2015 at 9:56 am

      I was very surprised that it made it into the roundup because it is so simple! It would definitely go great with a roast. I’ve seen a couple roast recipes pop up and am really getting the itch to make one! Enjoy your weekend Loretta and happy FF!

      Reply
      • Loretta says

        October 2, 2015 at 9:58 am

        Oh and how neglectful of me Julie…. Thanks so much for co-hosting, you’re on top of it all my friend. :). Great going!

        Reply
        • Julie Menghini says

          October 2, 2015 at 10:00 am

          Ha! You are welcome. It’s a great way of keeping up with my blogging friends as you know!

          Reply
  6. CakePants says

    October 2, 2015 at 9:02 am

    What a fantastic and simple side dish! I definitely tend to overlook fingerling potatoes in grocery stores, but I’ll have to make an effort to change that, because this looks too good to pass up!

    Reply
    • Julie Menghini says

      October 2, 2015 at 9:04 am

      Thank you! They are definitely my favorites. Since they are small, I think you get a lot move flavor.

      Reply
  7. Suchitra says

    September 30, 2015 at 2:43 pm

    What a lovely and easy potato recipe it is! My husband will love it!

    Reply
    • Julie Menghini says

      September 30, 2015 at 3:05 pm

      Thank you Su! Enjoy your day!

      Reply
  8. Elaine @ foodbod says

    September 30, 2015 at 10:39 am

    Gorgeous!

    Reply
    • Julie Menghini says

      September 30, 2015 at 2:52 pm

      Thank you Elaine! I pimped my own taters! 🙂

      Reply
      • Elaine @ foodbod says

        October 1, 2015 at 8:45 am

        Ha ha! Pimping is here it’s at!!

        Reply
  9. Michael @ Michael's Woodcraft says

    September 29, 2015 at 1:48 pm

    Love your post, we cook, roast the fingerling potatoes all the time! They are delicious!

    Reply
    • Julie Menghini says

      September 29, 2015 at 6:47 pm

      Thank you! They are my favorite too! My post featuring your board is scheduled for tomorrow morning.

      Reply
  10. petra08 says

    September 29, 2015 at 4:07 am

    I love fingerling potatoes but for some reason I have never cooked them with garlic! Brilliant recipe and a must do! Yum 🙂

    Reply
    • Julie Menghini says

      September 29, 2015 at 7:44 am

      Thank you Petra!

      Reply
  11. Shari says

    September 28, 2015 at 2:48 pm

    I absolutely love fingerling potatoes, Julie, and these sound wonderful! I bet they were the perfect side for steak. There is a restaurant that we like to go to that serves potatoes similar to this, and we always order them when we go there. Thanks so much for sharing your method of preparing them!

    Reply
    • Julie Menghini says

      September 28, 2015 at 3:34 pm

      Thanks Shari! There isn’t much that can’t be improved with garlic!

      Reply
  12. Abida says

    September 28, 2015 at 10:36 am

    These look so melt in your mouth buttery, yum!

    Reply
    • Julie Menghini says

      September 28, 2015 at 11:38 am

      Thank you! I really like these potatoes, and they are so simple to prepare!

      Reply
  13. milkandbun says

    September 27, 2015 at 10:21 am

    I do like potatoes, such simple and aromatic dish is always a winner! Have a nice week, Julie! 🙂

    Reply
    • Julie Menghini says

      September 27, 2015 at 11:06 am

      Absolutely! Easy and yummy wins every time. Thank you for visiting, enjoy your day.

      Reply
  14. Lily says

    September 26, 2015 at 9:33 pm

    Your potatoes look absolutely delicious Julie. I love how simple the recipe is and it is a perfect side to any meat dish.

    Reply
    • Julie Menghini says

      September 27, 2015 at 11:09 am

      Thank you Lily! They are so yummy and easy! Enjoy the rest of your weekend.

      Reply
  15. Shani says

    September 26, 2015 at 7:37 pm

    The best combination–garlic and potatoes! I’m in love!

    Reply
    • Julie Menghini says

      September 27, 2015 at 11:09 am

      Thank you Shani! I do love this combination too!

      Reply
  16. Sarah says

    September 26, 2015 at 12:08 pm

    Love it! Garlic make potatoes go from good to amazing!

    Reply
    • Julie Menghini says

      September 26, 2015 at 12:55 pm

      Thank you Sarah! I’m a garlic girl. Thank goodness John is a garlic boy! 🙂

      Reply
    • Julie Menghini says

      September 27, 2015 at 11:11 am

      Thank you Sarah! I agree that most things can be improved with a bit of garlic.

      Reply
  17. Johanne Lamarche says

    September 25, 2015 at 9:57 pm

    A dependable and versatile classic. LOVE Fingerlings!

    Reply
    • Julie Menghini says

      September 26, 2015 at 8:45 am

      Thank you Johanne! Easy and yummy.

      Reply
    • Julie Menghini says

      September 28, 2015 at 11:43 am

      Thank you Johanne!

      Reply
  18. Tornadough Alli says

    September 25, 2015 at 4:51 pm

    These look so fresh and easy! I love fingerling potatoes and I’m always looking for a great recipe and this surely is that! I can’t wait to try this myself! Thank you for sharing with us at #ThrowbackThursday!

    Reply
    • Julie Menghini says

      September 26, 2015 at 8:46 am

      Thank you! I am enjoying Throwback Thursday. Not all link parties are created equal.

      Reply
    • Julie Menghini says

      September 28, 2015 at 11:44 am

      Thank you! I love these simple ones too. I often don’t post them thinking that they are just to easy, but that’s what I often surf for so thought why not?

      Reply
  19. nancyc says

    September 25, 2015 at 1:18 pm

    You are right, Julie–we both had potatoes in mind! 🙂 Yours sound so good, especially with that minced garlic added in!

    Reply
    • Julie Menghini says

      September 25, 2015 at 3:20 pm

      Thank you Nancy! Have a great weekend!

      Reply
  20. Kaila says

    September 25, 2015 at 9:22 am

    Yum! We love fingerling potatoes here too! I love the garlic and parsley combo. This would certainly be a hit in our house. Happy FF, and I hope you have a wonderful weekend!

    Reply
    • Julie Menghini says

      September 25, 2015 at 3:14 pm

      Thanks Kaila! I love these babies!

      Reply
  21. crendina says

    September 25, 2015 at 8:42 am

    simple and tasting!Yum!I can refuse potatoes 🙂
    Congratulations for the cake in the previous FF!Fantastic!

    Reply
    • Julie Menghini says

      September 25, 2015 at 3:11 pm

      Thank you Crendina! After all that cake, time to get real with some of my food. Have a great FF too!

      Reply
  22. Traditionally Modern Food says

    September 24, 2015 at 10:35 pm

    Cant say no to potatoes.. Ur version looks so inviting love it

    Reply
    • Julie Menghini says

      September 25, 2015 at 7:28 am

      Thank you! I love these taters! I’m a potato lover too but tend to eat sweet potatoes more. Happy Friday!

      Reply
  23. KCole's Creative Corner says

    September 24, 2015 at 7:47 pm

    Gorgeous potatoes, Julie! I love a good roasted potato! And these look flavorful and delicious on a whole new level! Thanks for sharing! 😀

    Reply
    • Julie Menghini says

      September 24, 2015 at 7:51 pm

      Thank you! They are definitely a favorite in my house too! I appreciate you stopping by!

      Reply
  24. Anna says

    September 24, 2015 at 5:23 pm

    Sounds so wonderful with the garlic and herbs!! *sigh*

    Reply
  25. Nicky Corbishley says

    September 24, 2015 at 5:10 pm

    ooh drooling over here! They look so good I don’t think you even need the steak to go with them 🙂

    Reply
  26. simplyvegetarian777 says

    September 24, 2015 at 4:46 pm

    This is such a fall and warm recipe Julie. My kids love roasted potatoes. I am going to make these soon and post on FB for share!

    Reply
    • Julie Menghini says

      September 24, 2015 at 5:02 pm

      Thank you Sonal! I don’t eat a lot of potatoes, but when I do, I want them moist and flavorful. These babies deliver on both. Enjoy your evening my friend! Hope you are settling into your new home!

      Reply
      • simplyvegetarian777 says

        September 24, 2015 at 5:35 pm

        I am settling down slowly Julie! Thanks for asking :).

        Reply
  27. skd says

    September 24, 2015 at 12:01 pm

    Love the flavor of garlic in this dish Julie. The potatoes look scrumptious.

    Reply
    • Julie Menghini says

      September 24, 2015 at 1:20 pm

      Thank you skd!

      Reply
  28. Sarah says

    September 24, 2015 at 11:53 am

    One of my favourite ways to cook potatoes is by roasting them with garlic. Yours sound delish!

    Reply
    • Julie Menghini says

      September 24, 2015 at 1:20 pm

      Thank you so much Sarah! I appreciate you stopping by!

      Reply
  29. Celebrating Sunshine says

    September 24, 2015 at 9:00 am

    This is my favorite way of preparing potatoes. So yummy! And I love the peel too, haha…

    Reply
    • Julie Menghini says

      September 24, 2015 at 9:41 am

      Thank you Ana! We are on the same page my friend. I try to keep the peel on most of my fruits and veggies. There are so many nutrients in them. Enjoy your day!

      Reply
      • Celebrating Sunshine says

        September 24, 2015 at 10:50 am

        Thank you! Same to you. 🙂

        Reply
  30. Lynz Real Cooking says

    September 24, 2015 at 8:05 am

    I love these, have only made them once but I will go get some! Also, I love the garlic, yumm

    Reply
    • Julie Menghini says

      September 24, 2015 at 8:17 am

      Thank you dear Lynz! They are just the perfect texture. I love the peel and it just stays tender and garlicky! Enjoy your day!

      Reply
  31. Debbie Spivey says

    September 24, 2015 at 7:12 am

    I finally have gotten David to eat other potatoes besides russets. He “thinks” they are the only potatoes that are good… (sigh)

    Reply
    • Julie Menghini says

      September 24, 2015 at 8:18 am

      I know Debbie! John still says he doesn’t like cauliflower. He wont even try a nibble. I guess we always have a child at home right?

      Reply
      • Debbie Spivey says

        September 24, 2015 at 8:21 am

        Lol! Between David and the cat, yes!

        Reply
  32. Chef Amy at Remke Markets says

    September 24, 2015 at 7:05 am

    Love making these Julie!!! I now have to add them to my shopping list!! 🙂

    Reply
    • Julie Menghini says

      September 24, 2015 at 8:19 am

      Amy they are just wonderful! I hope you will give them a try and let me know what you think. Have a fabulous day and thanks for stopping by!

      Reply
  33. Cheryl "Cheffie Cooks" Wiser says

    September 24, 2015 at 6:49 am

    Hey Julie, we just love these fingerlings, so many ways to roast with herbs et cetera! Yum! Have a great day! Cheryl

    Reply
    • Julie Menghini says

      September 24, 2015 at 8:19 am

      Thank you Cheryl! Hey fingerling potatoes we love you! Enjoy your day!

      Reply
      • Cheryl "Cheffie Cooks" Wiser says

        September 24, 2015 at 8:21 am

        Woo Hoo. I agree! Cheryl

        Reply
        • Julie Menghini says

          September 24, 2015 at 8:29 am

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




ABOUT HOSTESS AT HEART

A photo of Hostess At Heart.

Thank you for visiting! I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Let me show you how to keep it simple and make it fun. Read More....

Looking for something?

Search by Category

Let’s keep in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

Two crescent nut rolls sitting on a white plate over a red napkin. Another plate of rolls sits in the background.
Close top view of pear pie filling
Close up of a Swedish Apple Pie slice on red plate
Muffin sitting in a muffin paper on a wooden butter paddle
This is a beautifully slice sourdough loaf that shows the tender crumb and crusty exterior.
Benefits of Combining Honey and Yogurt: Things You Need to Know | HostessAtHeart.com

Let’s stay in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

LEGAL – PRIVACY POLICY

ACCESSIBILITY 

CONTACT

COPYRIGHT © 2014 - 2021 HOSTESSATHEART.COM

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy