Roasted fingerling potatoes score big points around our table as an easy appetizer or side dish. Typically, we eat lower-carb vegetables, but when we do add potatoes to the menu, it’s fingerlings I reach for most.
What are fingerling potatoes?
Why choose fingerlings over other varieties?
- Easy prep—the delicate skin doesn’t need peeling (this is where I’m pickier about buying organic). Because of their small size, most recipes require minimal cuts.
- Like other waxy potatoes, fingerlings are lower in starch so when eaten in small quantities, can be a better choice.
- Their unique shape adds interest to ordinary meals without much effort. Leave whole for roasts, slice in half for quick baking, or cut into coins for salads.
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Using a cast iron pizza pan for roasting vegetables:
- 10 fingerling potatoes (about 1 pound) -- sliced in half (larger potatoes quartered lengthwise)
- 1 to 2 tablespoons avocado oil (or duck fat, coconut oil)
- 1 heaping teaspoon dried rosemary crushed or chopped
- 1/2 heaping teaspoon dried thyme
- 1/2 teaspoon sea salt , plus more for dusting before serving
- 1/2 teaspoon freshly ground pepper
- Heat oven to 400°F.
- In a large bowl, toss the halved potatoes with enough oil to thinly coat. Sprinkle the herbs, salt and pepper over the potatoes and toss again to evenly cover.
- Arrange on a cast iron pizza stone or rimmed baking sheet and bake 20 to 30 minutes, until golden brown. For more even browning, turn the potatoes over on the pan halfway through the roasting process.
- Remove from the oven and season again with sea salt, to taste. Serve warm with dipping sauce.
Gochujang Aioli is homemade condiment awesomeness.
Its complex, sweet heat perks up any dish whether it’s a dip, garnish or sandwich spread.
If you’re looking for a little more adventure in cooking, this is the condiment to add to your pantry. Mother-In-Laws Gochujang Fermented Chile Paste and Sempio Gochujang are two delicious brands I’ve tried and recommend.
You can even make authentic gochujang at home!
Note: This gochujang aioli recipe is based on my Healthy Homemade Mayonnaise, which is the way to go!
BUT, if you choose not to consume raw eggs, substitute 1 cup of regular mayo for everything except the gochujang and garlic.
- If using an immersion blender: Add all ingredients to a tall (6-inch) cup or jar large enough at the base for the blender to fit with at least an inch of space around the blender. Immerse the blender in the ingredients in the jar, using the blender to gently lift and stir while processing on high until well blended and creamy.
- If using a food processor: Add all ingredients except oil to food processor bowl and pulse to combine. Then, while the machine is running, slowly pour oil in a steady stream while processing until well blended and creamy.
- Taste and add more chile paste or salt, as desired.
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To minimize the risk of salmonella, use pasteurized eggs available in some supermarkets or easily pasteurize eggs at home.
Although a food processor does a fine job, an immersion blender is ideal and foolproof as the ingredients can all go in together so "slowly adding the oil" isn't necessary.
The aioli will thicken even more when refrigerated. Use within one week.
For Paleo: Check gochujang labels carefully or create your own delicious homemade Paleo-friendly gochujang paste.
More ways to enjoy roasted fingerlings: