Baked fingerling potatoes tossed with brown butter and herbs make a delicious and easy side. Perfect for your holiday table, these tasty potatoes are full of flavor from nutty brown butter and a mixture of dried herbs. For an Asian twist on these little spuds, try my roasted fingerling potatoes with shishito peppers.
This recipe for Fingerling Potatoes with Brown Butter and Herbs is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
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baked fingerling potatoes
Awhile ago, I asked the Facebook group what they wanted to see more of on the blog. Lots of folks responded with one request – easy side dish recipes. These potatoes are easy, delicious and they are naturally gluten-free. The herbs and brown butter really kick up the flavor too.
These baked fingerlings would be perfect for Thanksgiving or any holiday dinner, but they are easy enough for weeknight meals as well.
roasted fingerling potatoes recipe
When I was thinking about this dish, I set out to create something that you would love, but also a side that would feel a little special. The brown butter really adds to the depth of flavor on these fingerlings and I think it’s a noticeable difference over plain roasted potatoes.
Bake these fingerling potatoes cut side down so they get nicely browned on the cut side. The cut side makes contact with the sheet pan, so the edges will get a bit crisp and caramelized, which is extra tasty.
how to make brown butter
Making brown butter is really easy. The only tricky part is timing and watching the pot, because it can go from golden to burnt in the blink of an eye. Slowly melt the butter over medium heat. It will foam and start to turn a deep golden color.
What you are doing is cooking off the water in the butter and concentrating the milk solids, making it taste even more delicious.
If you look closely at the photo, you’ll see a thin layer of milk solids in the bottom of the glass. Some people strain those out. I rarely do, unless I plan on using it to sauté at high temps where the milk solids could burn.
I love the extra nuttiness they give to the browned butter, but it’s personal preference. The color of the butter is what you are looking for when you brown your butter. It looks similar to a wheat beer in color. Not too dark, but a deep golden hue.
We’re not taking it past this point because it will be in a hot oven and we’re trying to avoid burning the milk solids.
roasting fingerling potatoes
Because these are a smaller potato, it doesn’t take long to roast fingerlings. So, whether you’re making these for dinner during the week or for a special holiday meal, it won’t take more than 30 minutes.
There is a hefty amount of poultry seasoning in these roasted fingerlings. But isn’t poultry seasoning just for chicken? Nope! This particular poultry seasoning is the BEST. Just take a peek inside of that bottle.
You can actually see and identify the different herbs. I’m a big fan of this blend. It is a fantastic mix of herbs that you can use on anything from chicken or turkey to roasted veggies.
fingerling potatoes recipe
Fun fact: Did you know that Idaho® potatoes have more potassium per serving than a banana? Everyone always thinks of bananas as the “potassium go-to”, now you can eat a potato. You’re welcome.
They also contain vitamins C and B6, plus fiber. This is a side that will please everyone, even picky eaters, and you can feel good about serving them to the people you love.
Used in this recipe:
I’ve put links to what I actually used in this recipe. The sheet pans are heavy duty and can withstand high temps without warping. The poultry blend pictured is the brand I used.
A one quart pot is perfect for small tasks like browning butter, if you don’t have one, I recommend getting one. They really come in handy for tasks like this.
What can I serve with baked fingerling potatoes?
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- 2 pounds Idaho fingerling potatoes, sliced in half lengthwise
- 6 tablespoons unsalted butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons Litehouse poultry seasoning
- 1 teaspoon Litehouse freeze-dried chives
- 1 tablespoon Litehouse freeze-dried parsley
- Preheat oven to 375°F (350°F for convection).
- In a small pot, melt butter over medium heat. When butter has just started to brown, remove from heat.
- Add dried herbs to barely browned butter.
- In a medium bowl, combine sliced fingerlings, butter herb mixture, salt and pepper.
- Toss to thoroughly coat potatoes.
- On a parchment-lined baking sheet, place potatoes cut side down in a single layer and roast for 25 minutes or until easily pierced with a knife.
Slowly melt butter over medium heat until it begins to foam and smell nutty. When it starts to turn a deep golden color, remove it from the heat.
Keep a bowl of ice water near to dip the bottom of the pot in if you accidentally get the butter a bit too dark and need to quickly stop it from burning.