Hostess At Heart

Sharing life one recipe at a time

Hands Off Garlic Fingerling Potatoes Recipe

Updated: By 73 Comments

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Hands-Off Garlic Fingerling Potatoes recipe is buttery delicious. These potatoes make the perfect side to any meal and they’re quick and easy to make.

THIS POST HAS BEEN UPGRADED FROM 9/24/15 TO IMPROVE READER EXPERIENCE.
Close up white dish filled with fingerling potatoes topped with garlic and fresh parsley.

Hands-Off Garlic Fingerling Potatoes are my very favorite potato recipe. They are so easy to cook and don’t need to be cut up. They really take on the flavors that you add to them. 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. I decided to do a little experiment cooking this fingerling potato recipe, and ta-da a new method for my 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 and 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 heat off for 5 minutes.
Garlic Fingerling Potatoes | Hostess At Heart

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

I knew that they would be delicious as a side dish. I’ve made them before and sometimes will use fresh rosemary and thyme, or dill. This time it was with fresh garlic. Ohhhh heaven’s I believe that Garlic Fingerling Potatoes is what will be happening a lot in my house from now on.

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.

You can definitely cut them in half and allow them to get all of that roasted brown flavor which I also do. You have to watch them when cooked this way but boy are they worth it!

Garlic can become bitter if it burns. For that reason, I just allow the garlic to steam into the potatoes at the end. They will cook somewhat in the hot pan but will not burn. You can use any herb or even grated parmesan too. Again, I add the herbs at the end. They stay bright and add flavor.

Small white bowl filled with small fingerling potatoes topped with parsley

A few things you may need to make this delicious potato recipe:

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, please see our disclosure.

  • 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.
  • Chef’s Knife – This is my favorite knife and I use it 95% of the time. I’ve used this knife for years and it still looks brand new. It’s been worth the investment!

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!

Close up white dish filled with fingerling potatoes topped with garlic and fresh parsley.
Print

Hands Off Garlic Fingerling Potatoes Recipe

Hands Off Garlic Fingerling Potatoes is a quick and easy delicious potato recipe that makes the perfect side to any meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Author Julie Menghini

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.

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
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Have you ever tried Fingerling potatoes? I hope you will and let me know what you think. What is your favorite way to enjoy potatoes?

Thank you from the bottom of my heart for spending some time with me today!

Comments

    • Julie Menghini says

      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

  3. Loretta says

    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

      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

  4. CakePants says

    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

  8. petra08 says

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

    Reply

  9. Shari says

    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

  16. Tornadough Alli says

    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

      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

  18. Kaila says

    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

  21. KCole's Creative Corner says

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

    Reply

  24. simplyvegetarian777 says

    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

      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

    • Julie Menghini says

      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

  29. Debbie Spivey says

    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

      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

  31. Cheryl "Cheffie Cooks" Wiser says

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

    Reply

Leave a Reply

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

Let’s stay in touch!

Affiliate Link Disclosure:

Some of the links you will see on Hostess At Heart are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase. See the full Disclaimer Policy.