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 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 garlic powder
• ½ tsp / 2.5 ml onion powder
• 1 tsp / 5 ml sea salt
• ½ tsp / 2.5 ml freshly ground black pepper
• ¼ cup / 60 ml 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.
