Parmesan Roasted Fingerling Potatoes Recipe
If you’re on the hunt for a side dish that feels both comforting and a little fancy, this Parmesan Roasted Fingerling Potatoes Recipe has you covered. The crispy edges paired with the nutty, golden Parmesan just hit all the right notes, every time. Whether you’re whipping these up for a weeknight dinner or a weekend get-together, they transform simple fingerlings into something memorable.
I remember the first time I made this recipe—it was for a small family gathering, and honestly, I wasn’t expecting such rave reviews! These potatoes have a way of stealing the show with their robust flavor from smoked paprika and garlic, balanced by the fresh parsley on top. Trust me, you’ll want to keep this Parmesan Roasted Fingerling Potatoes Recipe in your regular rotation.
Why This Recipe Works
- Perfect Crispiness: Roasting the potatoes cut-side down creates a golden, crispy surface that’s irresistibly crunchy.
- Balanced Flavors: The combination of smoked paprika, garlic, and Parmesan brings a smoky, savory depth to every bite.
- Easy to Prepare: Minimal prep and straightforward roasting steps make this recipe approachable even for weeknight cooks.
- Fresh Finishing Touch: Parsley adds a pop of color and freshness, brightening the rich flavors beautifully.
Ingredients & Why They Work
Each ingredient in this Parmesan Roasted Fingerling Potatoes Recipe plays its part in turning humble fingerlings into a truly crave-worthy dish. Choosing fresh herbs and quality Parmesan really makes the difference, so let me walk you through why these staples shine here.
- Fingerling Potatoes: Their small size and firm texture roast evenly and develop crispy edges perfectly.
- Olive Oil: Helps crisp the potatoes while adding a subtle fruity richness.
- Kosher Salt: Enhances all the flavors and helps draw out moisture for crispiness.
- Smoked Paprika: Adds a gentle smoky warmth without overpowering the dish.
- Garlic Powder: Gives a savory depth, complementing the roasted flavor.
- Onion Powder: Works with garlic powder to round out the seasoning.
- Black Pepper: Adds a touch of heat and balances the richness of the cheese.
- Parmesan Cheese: The star for that nutty, golden crust that elevates the potatoes beyond ordinary.
- Fresh Parsley: Adds a fresh herbaceous brightness at the finish, lifting the overall flavor.
Make It Your Way
I love how flexible this Parmesan Roasted Fingerling Potatoes Recipe is, and I often tweak it based on what I have at hand or the flavor vibe I’m going for. It’s all about making the recipe your own without losing its heart and soul.
- Variation: For a little heat, sprinkle in some cayenne or chili flakes—one of my go-tos when I want that extra kick for game day.
- Dairy-Free: Skip the Parmesan and toss with nutritional yeast for a cheesy flavor that’s vegan-friendly and just as tasty.
- Herb Switch-Up: Swap parsley for rosemary or thyme for an earthy twist that pairs beautifully with roast meats.
- Make It Spicy: Adding a sprinkle of smoked chipotle powder amps up the smoky factor without overwhelming the potatoes.
Step-by-Step: How I Make Parmesan Roasted Fingerling Potatoes Recipe
Step 1: Prep and Season the Potatoes
The first thing I do is preheat the oven to 400°F with a rack positioned in the middle—this helps the potatoes roast evenly. Then, I cut the fingerlings lengthwise to expose a larger surface area for that lovely crisp. Once they’re on a rimmed baking sheet, I drizzle olive oil over them and sprinkle all the seasonings—kosher salt, smoked paprika, garlic and onion powder, plus black pepper. Tossing them well ensures every little potato gets coated nicely. I always spread them cut-side down in a single layer, because this direct contact is what gets them crispy and golden.
Step 2: Roast Until Golden and Flip
After about 30 minutes in the oven, you’ll notice the cut side turning a gorgeous golden brown—that’s the magic happening. At this point, carefully flip each potato to have the cut side face up. I use tongs or a thin metal spatula to keep them intact without breaking. Now, sprinkle the finely grated Parmesan generously over the potatoes. Some of it will fall onto the pan, but that’s a bonus because it crisps up there too!
Step 3: Final Roast and Garnish
Pop the pan back in the oven for another 10 minutes or so. This lets the cheese melt, brown, and crisp up into that irresistible cheesy crust. When you pull them out, sprinkle the freshly chopped parsley over the top for a burst of color and fresh flavor. Serve them hot—these are best enjoyed straight from the oven.
Tips from My Kitchen
- Uniform Potato Size: I always pick fingerlings that are similar in size so they cook evenly without some burning or undercooking.
- Don’t Skip the Flip: Flipping halfway through roasting keeps the cheese crispy and prevents sogginess.
- Grate Parmesan Fresh: It melts better and crisps up nicer than pre-grated cheese with additives.
- Avoid Overcrowding: Give potatoes space on the pan for the best crisp texture—crowding steams them instead.
How to Serve Parmesan Roasted Fingerling Potatoes Recipe
Garnishes
I’m all about simple garnishes here—freshly chopped parsley is my favorite because it brightens up the richness of the potatoes without stealing the spotlight. Sometimes, I add a squeeze of lemon juice or some thinly sliced scallions when I want a little extra brightness or crunch.
Side Dishes
This Parmesan Roasted Fingerling Potatoes Recipe pairs beautifully with roasted or grilled meats like chicken, steak, or pork chops. I also love serving them alongside roasted veggies or a crisp green salad for a balanced meal. It’s the kind of side that feels at home with everything from cozy family dinners to holiday spreads.
Creative Ways to Present
For dinner parties, I sometimes arrange these potatoes on a large serving board sprinkled with extra parsley and little bowls of dipping sauces—garlic aioli or a lemony mayo are crowd-pleasers. If you’re celebrating, topping with edible flowers or microgreens adds a delicate touch that makes guests feel special.
Make Ahead and Storage
Storing Leftovers
I store leftover Parmesan Roasted Fingerling Potatoes in an airtight container in the fridge for up to 3 days. They keep their texture surprisingly well, but you’ll want a good reheat method to bring back the crispiness.
Freezing
I’ve frozen these potatoes once or twice when I made a big batch. While freezing is possible, it can soften the crispy crust a bit. To freeze, cool fully, then spread on a baking sheet to flash freeze before transferring to a container. When reheating, using a hot oven helps revive some of that crunch.
Reheating
The best way I found to reheat leftovers is in a preheated 400°F oven for about 10-12 minutes. This method crisps the Parmesan crust back up nicely. I avoid microwaving because it tends to make everything soggy, and you lose that wonderful texture.
FAQs
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Can I use regular potatoes instead of fingerling potatoes?
Absolutely! While fingerlings roast beautifully because of their size and shape, you can use small new potatoes or baby Yukon Golds. Just adjust cooking time slightly if your pieces are bigger or smaller to ensure they roast through evenly.
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What’s the best type of Parmesan for this recipe?
I recommend using freshly grated Parmigiano-Reggiano—it’s fresher, melts better, and crisps wonderfully compared to pre-grated cheese from a jar which often has anti-caking agents that affect texture.
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Can I make this recipe dairy-free?
Yes! Simply skip the Parmesan or try a dairy-free cheese alternative or sprinkle nutritional yeast before the final roast for that cheesy flavor without dairy.
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How do I get the potatoes extra crispy?
Make sure you roast them cut-side down on a roomy pan with good olive oil coverage, don’t crowd the pan, and finish with a high heat at the end. Also, flipping them at the right time preserves the crispiness on each side.
Final Thoughts
This Parmesan Roasted Fingerling Potatoes Recipe has become such a comfort staple in my kitchen, and I’m sure it’ll be one for yours too. It’s that perfect blend of easy prep and impressive flavor that just makes dinner feel special without any fuss. Try it out for your next meal, and I promise you’ll find yourself coming back for seconds—and maybe even thirds!
Print
Parmesan Roasted Fingerling Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful Parmesan Potatoes, roasted fingerling potatoes seasoned with smoked paprika, garlic, and onion powder, topped with golden-brown Parmesan cheese and fresh parsley. A savory side dish perfect for any meal.
Ingredients
Potatoes
- 1 1/2 pounds fingerling potatoes (30 to 34 potatoes)
Seasonings and Toppings
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmesan cheese
- 5 to 6 sprigs fresh parsley
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 400°F to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Cut 1 1/2 pounds of fingerling potatoes in half lengthwise. Place them in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon freshly ground black pepper. Toss well to coat all potatoes evenly. Arrange the potatoes in a single layer, cut-side down.
- Roast Potatoes: Roast the potatoes until the cut bottoms are turning golden-brown, about 30 minutes. This helps develop a crispy texture.
- Prepare Toppings: Meanwhile, finely grate 2 ounces of Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and chop finely to yield about 2 tablespoons.
- Flip and Add Cheese: Carefully flip each potato piece with tongs or a thin metal spatula so they are cut-side up. Sprinkle Parmesan cheese evenly over the potatoes. Some cheese may fall onto the pan, which will crisp up as well.
- Finish Roasting: Roast the potatoes for about 10 minutes more until they are cooked through and the cheese is crisp and golden-brown.
- Garnish and Serve: Sprinkle the roasted potatoes with the chopped fresh parsley before serving to add a fresh herbaceous note.
Notes
- Use fingerling potatoes for their perfect size and shape, but small new potatoes can be a substitute.
- Ensure potatoes are arranged in a single layer cut-side down for even roasting and crispiness.
- Parmesan cheese adds a sharp, nutty flavor and forms a crispy crust—use freshly grated for best results.
- Smoked paprika adds a subtle smoky depth; regular paprika can be used if unavailable.
- Leftovers can be reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
