These smoky roasted fingerling potatoes are the easiest side I know — halved fingerlings roasted with onions and smoked paprika until the cut edges turn crisp and golden, finished with raw scallion greens. Purple and white ones together make the platter gorgeous.
There’s nothing quite like the aroma of potatoes roasting in the oven, filling the house with a scent that promises pure comfort. These Smoky Roasted Fingerling Potatoes take that classic appeal to the next level. Tossed with smoked paprika, they develop a gorgeous, deep color and an irresistibly savory, smoky flavor. They’re wonderfully crisp on the outside, fluffy on the inside, and so simple to whip up for a weeknight side or a weekend feast. Get ready for clean plates and requests for seconds!
Ingredients
• 2 lbs / 908 g (32 oz) purple and white fingerling potatoes, halved lengthwise
• 1 yellow onion, halved and sliced
• 2 Tbsp / 30 ml extra virgin olive oil
• 2 tsp / 10 ml smoked paprika
• ½ tsp / 2.5 ml (0.1 fl oz) garlic powder
• ½ tsp / 2.5 ml (0.1 fl oz) onion powder
• 1 tsp / 5 ml sea salt
• ½ tsp / 2.5 ml (0.1 fl oz) freshly ground black pepper
• ¼ cup / 60 ml (2 fl oz) scallions, green part only, chopped
Instructions
1. Preheat your oven to 425°F / 220°C.
2. Place the halved potatoes and sliced onion on a large baking sheet.
3. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
4. Toss everything together with your hands or a spatula until evenly coated. Arrange the potatoes in a single layer, turning as many as possible cut-side down for the best browning.
5. Roast for 20 to 25 minutes, until the potatoes are golden brown, crisp on the outside, and tender when pierced with a fork.
6. Remove from the oven, stir in the fresh chopped scallions, and serve warm.
Nutritional Information
• PREP: 10 minutes | COOK: 25 minutes | YIELD: 8 x ¾-cup servings
• NUTRITIONAL VALUE PER SERVING
• Calories: 96 | Calories from Fat: 32 | Protein: 2 g | Carbs: 15 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 126 mg | Cholesterol: 0 mg
Pro Tips
• Ensure the potatoes are in a single, even layer on the baking sheet. Overcrowding will cause them to steam instead of roast, preventing them from getting crispy.
• For the best texture, make sure the potatoes are completely dry before tossing them with oil and spices. This helps the skin get nice and crisp.
• Don’t be afraid of the high oven temperature. Roasting at 425°F / 220°C is crucial for achieving that perfectly golden exterior and fluffy interior.
FAQ
Q: Is this roasted fingerling potato recipe vegan
A: Yes, this recipe is naturally vegan and dairy-free. It uses extra virgin olive oil for roasting and contains no animal products, making it a perfect plant-based side dish.
Q: How can I add protein to make this a full vegetarian meal
A: To make this a complete vegetarian meal, toss a can of drained and rinsed chickpeas onto the baking sheet for the last 10-15 minutes of roasting. You can also serve the potatoes alongside baked tofu, a hearty lentil soup, or a quinoa salad.
Q: Can I use other types of potatoes for this recipe
A: Absolutely. If you don’t have fingerling potatoes, you can easily substitute them with baby red potatoes, Yukon Golds, or Russets. Just be sure to cut them into uniform, bite-sized pieces to ensure they cook evenly and get crispy.
Q: How do I store and reheat leftover roasted potatoes
A: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a 400°F (200°C) oven or an air fryer for 5-10 minutes until they are heated through and crispy again. We recommend avoiding the microwave, as it can make them soft.
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Smoky Roasted Fingerling Potatoes
Ingredients
Method
- Preheat your oven to 425°F / 220°C.
- Place the halved potatoes and sliced onion on a large baking sheet.
- Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
- Toss everything together with your hands or a spatula until evenly coated.
- Arrange the potatoes in a single layer, turning as many as possible cut-side down for the best browning.
- Roast for 20 to 25 minutes, until the potatoes are golden brown, crisp on the outside, and tender when pierced with a fork.
- Remove from the oven, stir in the fresh chopped scallions, and serve warm.
- Don't be afraid of the high oven temperature.
- Roasting at 425°F / 220°C is crucial for achieving that perfectly golden exterior and fluffy interior.
