Roasted Rosemary Fingerlings Recipe

Roasted Rosemary Fingerlings

Yield: 4 servings

Time: 40 minutes

Fingerlings are low starch potatoes that somewhat resemble fingers. Hence the name. They have a creamy and almost sweet taste that pairs well with grilled meats or fish. One of my favorite potato recipes.


  • 1 lb (450 g) fingerlings, sliced lenght-wise in the middle
  • 3 Tbsp olive oil
  • 2 tsp fresh rosemary, finely chopped
  • coarse sea salt and freshly ground pepper


In a large bowl toss potato slices with oil, rosemary, salt and pepper. Set aside.

Place oven rack in the center of the oven and heat it to 400° F/200° C.

Line a baking sheet with parchment paper. Spread potato halves on the baking sheet with the cut side down. Bake for about 10 minutes. Turn halves so cut side is up and bake for 25 minutes longer or until the edges are crispy brown and centers are tender. Serve immediately.

Scroll to Top