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+ servings
5 from 3 votes

Rosemary Garlic Roasted Fingerling Potatoes

by: claire cary

Full of fresh herbs, flavor and garlic, these roasted fingerling potatoes are the perfect side dish all year round. Serve them with some grilled chicken and a side salad for the perfect simple dinner. 
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Prep: 5 mins
Cook: 30 mins
Total: 35 mins


  • 1 ½ pounds fingerling potatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 5 cloves garlic
  • Zest from 1 lemon
  • 1 sprig fresh rosemary*
  • 1 tbsp Italian seasoning
  • 1 tbsp chopped chives
  • Black pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit. 
  • Chop the potatoes in half lengthwise.
  • Add to a colander and run until water until clean. 
  • Add to a large mixing bowl and toss with olive oil.
  • Finely mince the garlic and add to the bowl. 
  • Add all remaining ingredients aside from the rosemary. 
  • Add to a cast iron skillet or regular baking sheet. 
  • Keeping the rosemary in about 5 small bunches (attached to the stem should be smaller bunches) add it to the top of the potatoes, spread throughout. 
  • Bake uncovered for 20-35 minutes or until easily pierced with a fork. Cook time can vary because fingerling potatoes can vary in size quite a bit, so check after 20 minutes by poking with a fork. 
  • Remove from the oven and serve warm. 


These potatoes are best served fresh, but will keep in the fridge for 3-5 days. You can reheat them back in the oven to get back some of the crispiness, though it won't be quite as crispy as fresh.
When I say "sprig" of rosemary, I mean 1 small "stalk." The terminology is a bit weird for herbs, but you want one whole stem with all of the little leaves attached. You can see in the photos that I have just chopped it into little chunks and place it around evenly over the potatoes.
Serving: 1serving / Calories: 232kcal / Carbohydrates: 33.5g / Protein: 3.5g / Fat: 11g / Fiber: 4.8g / Sugar: 3.6g

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