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.
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.
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.
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!
Pin this delicious Fingerling Potato recipe!
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.
More great side dish recipes
- 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
- Slow Cooker Cheesy Hashbrown Casserole
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!