Not much to say about this recipe except that it’s one of the tastiest and easiest recipes you can make and it only has 5 ingredients!
Roasted Fingerling Potatoes Recipe
Prep time: 10 to 15 minutes
Cook time: 30 minutes
Servings: I estimate ½ pound of potatoes per person even though the Idaho Potato Commission considers a serving size of potatoes as 1/3 pound or 148 grams. I like making too many because these make great leftovers!
Ingredients
Assortment of organic fingerling potatoes (red, yellow and purple make a beautiful dish)
Garlic infused olive oil (or olive oil and garlic powder)
Smoked paprika
Salt
Pepper
Sorry for not providing measured amounts for the oil and seasoning. This is one of those recipes that I season by sight and feel – I use what looks right and feels right. For starters it’s better to go too little with the seasoning than too much. You can always add more when it comes out of the oven. Just throw the potatoes back in the prep pan, add a little more and toss again. It’s ready to serve.
Instructions
- Preheat oven to 400 F.
- Wash and scrub the potatoes.
- Cut small ones in half and larger ones in quarters. You want the size of each piece to be about the same for even roasting.
- Place potatoes in a large bowl.
- Drizzle with the oil, sprinkle generously with smoked paprika and pepper, and then a light dusting of salt.
- Toss to coat all sides of the potatoes with the oil and seasoning.
- Spread into one layer on a baking sheet. Roast for 15 minutes. Remove from the oven and stir or flip with a spatula.
- Return to the oven and roast for another 15 minutes.
- Remove from the oven and test for seasoning. Adjust seasoning if needed.
Serve and enjoy!
Kitchen Notes
The potatoes – When I can’t find fingerlings, I buy a medium red potato, Yukon gold, and Russet, then chop them into big bite size pieces, OR I’ll use just one type of potato. It really doesn’t matter. The recipe works great for just about any type of potato, including sweet potato! An important note – please wash and scrub the potatoes. Non-organic potatoes are considered one of the dirty dozen – one of 12 non-organic foods that consistently contain pesticide residues. That’s one of the reasons why, when it comes to potatoes, I only buy organic. However, organic or non-organic, always wash and scrub.
The garlic infused olive oil – If you don’t have any, use extra virgin olive oil and garlic powder. If you have an hour to spare, then make some infused oil – it’s easy! Click here for a the recipe.
Paprika – A while back a good friend turned me on to smoked paprika – GOOD smoked paprika. There’s nothing like it. It has become one of my most favorite seasonings! If you don’t have smoked paprika, then a GOOD paprika can be substituted or even a tasty medium heat red chile powder.
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This recipe is linked to the following Blog Hops. Please be sure to check them out for a whole bunch of wonderful recipes!
Melt in Your Mouth Monday Blog Hop, The Potato Hop, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Ultimate Recipe Sway, Fat Tuesday, Whole Food Wednesday, Bake With Bizzy.
What a tasty and easy recipe! And the purple potatoes are a nice touch!
This is a great use of your garlic infused olive oil and I love the different colored fingerlings! For an extra kick of flavor, sometimes I add rosemary to my roasted potatoes.
I agree! I love rosemary with roasted potatoes!
Love roasting. I have never tried fingerling potatoes. Looks like a tasty, colorful side dish for any meat or fish.
I love the simplicity and purity of your recipes MJ. The paprika sounds absolutely divine in these fingerling potatoes. Wonderful diversity of colour!
Ooh, those potatoes look so good! I imagine them crispy on the outside and creamy on the inside. Perfect for a holiday table or every night dinner. BTW I really like your photos. I hope you have a great Thanksgiving.
I love roasted potatoes, and these look amazing! It’s like I could smell them!
Oh, I love that you used an assortment of potatoes – it’s so pretty with all those different colours. I love roast potatoes so much… they’re so wonderful. I don’t often roast miniature ones with their skins though… seems like a great idea!
Very seldom do I peel potatoes when I roast them. I only buy organics so after washing and scrubbing I just cut them up, season and roast. The skin has a lot of nutrients that I don’t want to end up in the compost. My body can make better use of them.
Looks like a winner potato recipe!! I saw your picture on Kitchen Artistry. : ) Well done.
What a simple and delicious side dish!!! Perfect for the busy nights before Thanksgiving…yum.
Yummy! Both the recipe AND the photo. ~~Kathy
Love the five ingredients, the garlic infused oil would be my choice. Those fingerling potatoes are so cute. Happy Thanksgiving!
They look fantastic…roasted potatoes are a weakness of mine
Your recipe is genius in my book – garlic oil and smoked spanish paprika? So tasty!
I love roasted potatoes but never add smoked paprika! I can’t wait to make it and taste the smoked paprika with potatoes! Thank you for sharing the recipe!
Thanks everyone for stopping by and leaving such nice comments! Enjoy the rest of your week and the weekend!
Gonna make your garlic olive oil first and then come back for this
Fingerling potatoes are not common where I live, so I just use big potatoes like Russet.
Your potatoes are roasted so evenly, I always have problems when roasting potatoes or sweet potatoes, some tend to be burnt! maybe the temperature is too high?
What temp do you roast at? A couple of things that I do for even roasting is to try to cut the pieces into the same size and to stir and flip the potatoes halfway through roasting.
I love fingerling potatoes! And there’s nothing better than simply roasted fingerling potatoes
Good smoked paprika is so good! We brought some back from a recent trip to Hungary and I use it all the time.
There’s simply no better dish than potatoes and you never go wrong with the taste. It is so versatile. loved your dish with assorted potatoes.
Hi MJ, I wanted to mention that you have an award at my blog dated 11-22 (Cranberry Chutney post).
I hope you and your family are having a wonderful Thanksgiving. 
Just popping in to wish you a very Happy Thanksgiving MJ.
Hugs from Canada – xo
Thanks Kelly!!!
Without a doubt…potatoes are my favorite food. And a nice batch of fingerlings with a little bit of sea salt and olive oil tastes delicious. I think the addition of paprika would make it tip the scale of flavor. Great idea.
This looks delicious!! I love the idea of using smoked paprika!
I love roasted potatoes, there are probably the most often roasted veggie in our house.
Those tiny purple potatoes are so cute!
Potato heaven!
Oh my goodness this is killing me. These look so good. I just want to run into the kitchen now and whip some up. Love, love, love this!
Oh gosh, the colours are amazing, I’ve never thought of doing something like that…
I’ve never tried smoked paprika with roasted potatoes. It sounds good. Thanks for joining Gluten-Free Wednesdays!
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-february-28-2012/