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The Best Garlic Fingerling Potatoes Recipe

This easy fingerling potatoes recipe is perfect for weeknight dinner. Mellow garlic combined with colorful roasted fingerling potatoes makes a delicious side dish that everyone will love.

garlic fingerling potatoes recipe

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.

Fingerling Garlic Potatoes

Garlic roasted potatoes aren’t exactly ground-breaking. You add some minced garlic to diced up potatoes, along with a salt, pepper and a little splash of oil, then roast it in a hot oven. Pretty straight-forward, right?

garlic fingerling potatoes on cutting board with knife

What makes my garlic potatoes different from anyone else’s? Glad you asked!

It’s one simple task, that requires very little effort, yet yields amazing results.

purple, pink and white fingerling potatoes

Our garlic potatoes will get a double dose of garlic flavor – both from the garlic itself and the garlic-infused oil.

Garlic Confit

What is garlic confit? Well, first let’s break down what “confit” means. This is a French term that refers to something (usually meat, but not always) that is cooked in its own fat – ever heard of duck confit?

It is usually done over a long period at a relatively low heat. The result is a silky smooth, melt in your mouth texture.

 garlic confit

That is what we’re doing with the garlic for this fingerling potatoes recipe.

If you’ve ever gotten a bite of burnt garlic, you know how bad that can be. By cooking the garlic in olive oil before we roast it, it’s already nice and mellow before it is mixed with the potatoes.

Fingerling potatoes recipe

There is something about fingerling potatoes that I really love. They are so pretty, but the texture is also really nice. They are basically the perfect potato for roasting.

How to roast purple fingerling potatoes in oven

Baked fingerlings are an easy side for any night of the week, but they feel a little more special than regular Russets.

Roasted fingerling potatoes in white bowl

Just look at the color of those purple fingerling potatoes. They are a showstopper.

How to make fingerling potatoes with garlic and chives

The first step is to make the garlic confit. It is so easy, you’ll wonder where this magical ingredient has been all your life.

In a medium saucepan, combine roughly 2 cups of garlic cloves with 2 cups of olive oil.

Bring to a low simmer and cook for about 30 minutes, until garlic is very soft.

garlic and chive fingerling potatoes

Turn off the heat and let the garlic and oil cool to room temperature. Pack in an airtight glass jar, like a mason jar or weck jar, and refrigerate.

The oil will get a little cloudy when it’s cold, nothing to worry about.

Toss a bit of the garlic and oil with your potatoes, roast until crispy and sprinkle with a bit of fresh chives for more color and flavor, if desired.

You’ll have enough garlic to make this fingerling potatoes recipe multiple times and now, it’ll be even faster and easier.

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Garlic Fingerling Potatoes Recipe

Cheryl Bennett
The easy fingerling potatoes recipe is perfect for weeknight dinner. Mellow garlic combined with colorful roasted fingerlings makes a delicious side dish that everyone will love.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Garlic Cook Time 30 minutes
Total Time 1 hour
Course Side Dishes
Cuisine American
Servings 1 .5 lbs
Calories 156 kcal


For the garlic confit

  • 2 cups olive oil
  • 2 cups garlic cloves about 6 heads or buy peeled garlic

For the fingerling potatoes

  • 1.5 lbs. fingerling potatoes
  • 3 tbsp. garlic confit 6 cloves of garlic, with some oil
  • 2 teaspoons kosher salt I use Diamond Crystal
  • 1 teaspoon ground black pepper
  • 2 tbsp. fresh chives chopped (optional)


  • In a medium saucepan, combine 2 cups garlic cloves and 2 cups olive oil. Bring to a simmer over medium low heat and cook for 30 minutes until garlic is very soft.
  • Remove from heat and set aside to cool.
  • Preheat oven to 375°F/190°C/Gas Mark 5
  • Line a baking sheet with parchment paper (potatoes sometimes stick to the pan)
  • Slice fingerling potatoes in half lengthwise and toss in a medium bowl with 3 tablespoons (more or less depending on your preference) of garlic confit, smashing cloves of garlic into a paste to lightly coat potatoes as you are tossing them.
  • Add 2 teaspoons salt and 1 teaspoon black pepper to the bowl and give it a final quick toss.
  • Spread out in a single layer and roast for 25 minutes, rotating pan halfway through.
  • Sprinkle with freshly chopped chives, if desired, and serve.


Store garlic confit in an airtight glass container in the refrigerator for up to 3 months.


Serving: 4ouncesCalories: 156kcalCarbohydrates: 24gProtein: 2gSodium: 710mgFiber: 2gSugar: 1g
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