Roasted Fingerling Potatoes

 Humble, unassuming potatoes may not seem like the most glamorous of ingredients, but with the right preparation, they can be a delicious and simple dish that is perfect for a weeknight dinner. Plus, it's just about impossible to get this one wrong. Fingerling potatoes are already cooked when you buy them at the grocery store, so roasting them only requires slicing them up and tossing them in olive oil to finish the job.

Roasted Fingerling Potatoes


  • 6-8 fingerling potatoes, peeled and sliced into ¼-inch rounds
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 1 clove of garlic, minced or pressed through a garlic press  
  • ½ teaspoon red pepper flakes 
  • 1 cup grated parmesan cheese ½ teaspoon black pepper 


Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.  Place the sliced potatoes on the baking sheet in an even layer.   

Add 1/4 tsp each of salt (total) and pepper to the potato slices and coat each side lightly with some olive oil.  Toss to evenly distribute the oil.  Bake in the oven for 10 minutes.  

Remove from the oven, add garlic and red pepper flakes, toss together, and allow to continue cooking in the oven for another 10-15 minutes, until potatoes are just soft and beginning to brown.   

Scoop mixture into a bowl, add parmesan cheese and pepper, and mix together with a silicone spatula or flexible plastic whisk. Serve immediately