Skillet Roasted Fingerling Potatoes
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Enjoy potatoes without turning on the oven! These Roasted Fingerling Potatoes are made in a skillet, are crispy on the outside, soft on the inside and the absolutely best side dish to any meal!
Raise your hand if you love potatoes! Roasted fingerling potatoes are my favorite side dish, mostly because they’re so crispy and are perfect any time of day.
They pair perfectly with a simple tofu scramble for breakfast, with pan-seared chicken thighs for lunch and with Whole30 garlic salmon for dinner. Seriously, you can enjoy them all day every day!
Recipe features
- Super crispy on the outside, and soft on the inside
- Made in a skillet so you don’t have to turn on the oven!
- Ready in 20 minutes!
- Ideal for if/when you ever choose to do a Whole30 — the perfect side!
How to make roasted fingerling potatoes
Step 1: Slice the potatoes. Begin by slicing the potatoes in half vertically.
Step 2: Add oil. Next, add the oil to a large skillet and heat it over medium-high. Then, add the salt, along with the potatoes cut side down into the skillet and pan-fry them for 7-8 minutes — you want them to get nice and crispy.
Step 3: Cook the potatoes. Cover the skillet with a lid, reduce the heat to low and cook the potatoes for 10-12 minutes. You’ll know they’re done when they’re easy to pierce with a fork. Top the potatoes with black pepper and fresh herbs and dig in!
Tips and FAQ
–Don’t peel the potatoes! Since they’re smaller in size, they’re tricky to peel, plus the skin is easy to eat.
-Make sure you cover the skillet after you reduce the heat to low so the potatoes can actually cook on the inside.
–Adding fresh herbs on top is a MUST — I’d opt for fresh rosemary, thyme or chives.
-Want to take these up a notch? Whip up this 5-minute chipotle aioli and use it as a dipping sauce.
What makes fingerling potatoes different?
I like them because they’re easy to roast both in a skillet and in the oven, they pair perfectly with almost any seasoning, and since they’re fairly small, they cook quickly. All around, they’re kind of the ideal potato.
What seasoning should I use?
The recipe is super simple, so you can just use salt and pepper and these will taste absolutely delicious. With that said, if you want to use seasoning, opt for 1/2 a teaspoon of garlic herb or Italian seasoning.
How should these be stored?
Store cooked potatoes in a sealed container in the refrigerator for up to 5 days.
More ways to eat potatoes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Skillet Roasted Fingerling Potatoes
Video
Ingredients
- 1 lb. fingerling potatoes
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs, thyme, rosemary, chives, etc.
Instructions
- Begin by slicing the the potatoes in half length-ways.
- Next, add oil to a large skillet (nonstick or cast iron) and heat over medium-high. Add the salt into the skillet, then place the potatoes cut side down and pan-fry the potatoes for 7-8 minutes. Then, reduce the heat to low, place a lid on the skillet and continue cooking the potatoes for 10-12 minutes or until the potatoes are easy to pierce with a fork.
- Last, sprinkle the potatoes with black pepper and fresh herbs and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in July 2016. It was updated with new text and photos in February 2021.
Simple and lovely! My palate calls out for serving with sour cream or Greek yogurt. Maybe some bruised rosemary too.
YUM yes that does sound delicious — glad you liked the potatoes!
Made them for dinner tonight from fingerling potatoes from our garden. We loved them!
YUM!!! perfect breakfast taters!!
Thanks Karen — they’re my favorite too!
How many servings is this recipe for? The calorie count is hard to use without that info. 😀
The recipe makes 4 servings, and the calorie count is per serving (hopefully that makes sense!)
Thanks for the hints:
What I did different
I cut fingerlings in 4ths
Washed them in cold water
Put in a bowl
Mixed in table spoon of olive oil
Thyme
Rosemary
Union flakes
Lemon pepper
Mixed in the bowl
Xtra Large frying pan put 1 1/2 tablespoons of ghee – so 90% of potatoes can sit in bottom of the pan.
Heated ghee until began to smoke then spooned in potatoes covered for 7 minutes then uncover and cook for another 10 or so minutes
Optional for extra crispy: spoon in two tablespoons of bacon grease – I used grease from simple truth bacon
Cook in b-grease for 2-3 minutes
When cooked to personal crispiness spoon into bowl and sprinkle sea salt
Everyone loved them
Should you flip the poataotes?
Nope! You don’t need to.
These look awesome! We always roast fingerlings for Thanksgiving, and I love the rosemary here 🙂
My kids love skillet potatoes and I love a quick recipe that I can whip up on a weeknight! Yum!
Crispy potatoes are the best–thanks Karen!
Mmmm I love salty, crispy potatoes. I also have a pile of rosemary in my back deck, just waiting to be used!
No way! Then you basically HAVE to make these 😉