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Roast fingerling potatoes with gremolata

Roast fingerling potatoes are one of our favorite potato recipes for busy weeknights. They are quick, easy and delicious. Fingerling potatoes make an ordinary side feel a little more special. These beautiful potatoes are great for anytime, whether it is a holiday meal or a weeknight dinner.

Drizzle these gorgeous spuds with an herby green sauce for an extra punch of flavor and color for a really tasty dish that will keep you coming back for more.

Roast fingerling potatoes with gremolata sauce in white bowl.

This recipe 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.

Gremolata is an Italian condiment made up of three simple ingredients and it can give a boost of flavor to just about anything from proteins to vegetables. Traditionally it is chopped by hand, but I’m using the help of a mini food processor to get it done in record time.

What is gremolata?

Traditionally, gremolata is a mixture of parsley, garlic and lemon zest. It can turn almost any dish into something amazing. The combination of these 3 simple ingredients lends a ton of flavor to vegetables, but it also goes really well with beef.

Steak gremolata is an easy way to dress up an inexpensive cut of meat and make it extra special.

Gremolata sauce in glass jar with a spoon.

By adding a bit of oil and blending it, we turn it into a sauce that can be used all week. Store it in an airtight container in the fridge and use it on anything from eggs to roasted veggies.

How to roast fingerling potatoes

I have a bit of a love affair with fingerling potatoes. They always feel a little special, even if it’s just a Tuesday night dinner.

First, give them a quick rinse to wash off any dirt. Then, slice them in half lengthwise. You can leave the really small ones whole, if you prefer, which I often do.

Sliced fingerling potatoes on cutting board.

Toss them with salt, pepper and a bit of oil before sliding them into a hot oven.

Roast 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.

Roasted fingerling potatoes can be as simple or as fancy as you want to make them. They are also a great canvas for different flavors, so you can swap out spices and make endless variations.

There is something about fingerling potatoes that I really love. They are so pretty, but the texture is also really nice. The middle stays creamy, while the outside gets crispy. They are basically the perfect potato for roasting.

Roast fingerling potatoes on baking sheet with gremolata.

Roast fingerling potatoes in a hot oven until they are easily pierced with a knife. While potatoes are warm, drizzle with the gremolata sauce.

These roast fingerlings are done in roughly 30 minutes, from start to finish. No more boring side dishes for dinner with this quick and easy recipe in your back pocket.

Tools and equipment to make this recipe

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Roast potatoes with gremolata sauce in white bowl.

More fingerling potato recipes

Gremolata fingerling potatoes on white bowl on wooden cutting board.

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Yield: 2 pounds

Roast fingerling potatoes with gremolata

Roast fingerling potatoes with gremolata
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 pounds Idaho® fingerling potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Gremolata
  • 2 – 3 teaspoons Litehouse poultry herb blend

Instructions

  1. Preheat oven to 400°F.
  2. Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper.
  3. Place on parchment-lined baking sheet, cut side down, and roast in oven for 20 – 25 minutes, until easily pierced with a knife.
  4. In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.
  5. Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.
  6. Taste gremolata. Adjust salt or lemon juice, if needed. 
  7. Drizzle over warm potatoes and serve.

Notes

Keep leftover gremolata in an airtight container, refrigerated, for up to one week.

To make it last even longer, freeze it. Fill up ice cube trays for easy portions of gremolata and pop them out as needed. It’s a great time-saver and will brighten up meals for weeks.

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