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5 from 1 vote

Roasted Fingerling Potatoes with Garlic and Rosemary

These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside and infused with olive oil, garlic, and rosemary!
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American, French
Servings: 4
Calories: 310kcal


  • 1 lb fingerling potatoes
  • 1/4 c olive oil
  • 4 tbsp butter
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 5 cloves of garlic, whole
  • salt and pepper


  • Preheat your oven to 425. In a large bowl toss the potatoes with the herbs, oil, butter, and a generous pinch of salt and pepper.
  • Bake the potatoes for 25-30 minutes, stirring occasionally until they are crispy and golden brown. Taste and season with salt and freshly cracked pepper. Transfer the potatoes to a bowl and top with any remaining olive oil, butter, and herbs from the roasting pan.


Can I use other types of potatoes for this recipe?
Yes! You can use red bliss, Yukon gold or any other "new" or "baby" potato.
Can I make this recipe dairy-free?
Yes, just double the olive oil in place of the butter.
Storing and Reheating: 
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400F for 5-10 minutes. 


Calories: 310kcal | Carbohydrates: 20g | Protein: 2g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg