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Home » Recipes » Breakfast

Skillet Roasted Fingerling Potatoes

By Erin · February 18, 2021 · Updated September 26, 2021 · 13 Comments

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Gluten FreeDairy FreeVeganVegetarianWhole30Paleo
roasted potatoes in a skillet with text overlay

Enjoy potatoes without turning on the oven! These Roasted Fingerling Potatoes are made in a skillet, are crispy on the outside, soft on the inside and the absolutely best side dish to any meal!

roasted potatoes in a skillet

Raise your hand if you love potatoes! Roasted fingerling potatoes are my favorite side dish, mostly because they're so crispy and are perfect any time of day.

They pair perfectly with a simple tofu scramble for breakfast, with pan-seared chicken thighs for lunch and with Whole30 garlic salmon for dinner. Seriously, you can enjoy them all day every day!

Recipe features

  • Super crispy on the outside, and soft on the inside
  • Made in a skillet so you don't have to turn on the oven!
  • Ready in 20 minutes!
  • Ideal for if/when you ever choose to do a Whole30 -- the perfect side!

How to make roasted fingerling potatoes

Step 1: Slice the potatoes. Begin by slicing the potatoes in half vertically.

sliced potatoes on a cutting board

Step 2: Add oil. Next, add the oil to a large skillet and heat it over medium-high. Then, add the salt, along with the potatoes cut side down into the skillet and pan-fry them for 7-8 minutes -- you want them to get nice and crispy.

potatoes cooking in a skillet with olive oil

Step 3: Cook the potatoes. Cover the skillet with a lid, reduce the heat to low and cook the potatoes for 10-12 minutes. You'll know they're done when they're easy to pierce with a fork. Top the potatoes with black pepper and fresh herbs and dig in!

Tips and FAQ

-Don't peel the potatoes! Since they're smaller in size, they're tricky to peel, plus the skin is easy to eat.

-Make sure you cover the skillet after you reduce the heat to low so the potatoes can actually cook on the inside.

-Adding fresh herbs on top is a MUST -- I'd opt for fresh rosemary, thyme or chives.

-Want to take these up a notch? Whip up this 5-minute chipotle aioli and use it as a dipping sauce.

What makes fingerling potatoes different?

I like them because they're easy to roast both in a skillet and in the oven, they pair perfectly with almost any seasoning, and since they're fairly small, they cook quickly. All around, they're kind of the ideal potato.

What seasoning should I use?

The recipe is super simple, so you can just use salt and pepper and these will taste absolutely delicious. With that said, if you want to use seasoning, opt for ½ a teaspoon of garlic herb or Italian seasoning.

How should these be stored?

Store cooked potatoes in a sealed container in the refrigerator for up to 5 days.

roasted potatoes in a bowl

More ways to eat potatoes

  • Air Fryer Sweet Potatoes
  • Cheesy Potato Chicken Sausage Casserole
  • Savory Mashed Sweet Potatoes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

roasted potatoes in a skillet

Skillet Roasted Fingerling Potatoes

Enjoy potatoes without turning on the oven! These Roasted Fingerling Potatoes are made in a skillet, are crispy on the outside, soft on the inside and the absolutely best side dish to any meal!
5 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 lb. fingerling potatoes
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon fresh herbs thyme, rosemary, chives, etc.

Instructions

  • Begin by slicing the the potatoes in half length-ways.
  • Next, add oil to a large skillet (nonstick or cast iron) and heat over medium-high. Add the salt into the skillet, then place the potatoes cut side down and pan-fry the potatoes for 7-8 minutes. Then, reduce the heat to low, place a lid on the skillet and continue cooking the potatoes for 10-12 minutes or until the potatoes are easy to pierce with a fork.
  • Last, sprinkle the potatoes with black pepper and fresh herbs and enjoy!

Notes

*Calories are per serving and are an estimation
*Store potatoes in a sealed container in the refrigerator for up to 5 days. 

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 489mg | Fiber: 3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 25mg | Calcium: 17mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in July 2016. It was updated with new text and photos in February 2021.

 

« Salmon Caesar Salad
Vegan Minestrone Soup »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Debbie Burton says

    August 28, 2022 at 5:38 pm

    5 stars
    Made them for dinner tonight from fingerling potatoes from our garden. We loved them!

    Reply
  2. K Bartlett says

    January 28, 2022 at 8:23 am

    5 stars
    YUM!!! perfect breakfast taters!!

    Reply
    • Erin says

      January 28, 2022 at 8:34 am

      Thanks Karen -- they're my favorite too!

      Reply
  3. Veggie says

    March 31, 2021 at 9:03 pm

    How many servings is this recipe for? The calorie count is hard to use without that info. 😀

    Reply
    • Erin says

      April 01, 2021 at 8:32 am

      The recipe makes 4 servings, and the calorie count is per serving (hopefully that makes sense!)

      Reply
  4. Jon Pierre Jourdonnais says

    May 12, 2019 at 12:49 pm

    5 stars
    Thanks for the hints:
    What I did different
    I cut fingerlings in 4ths
    Washed them in cold water
    Put in a bowl
    Mixed in table spoon of olive oil
    Thyme
    Rosemary
    Union flakes
    Lemon pepper
    Mixed in the bowl
    Xtra Large frying pan put 1 1/2 tablespoons of ghee - so 90% of potatoes can sit in bottom of the pan.
    Heated ghee until began to smoke then spooned in potatoes covered for 7 minutes then uncover and cook for another 10 or so minutes
    Optional for extra crispy: spoon in two tablespoons of bacon grease - I used grease from simple truth bacon
    Cook in b-grease for 2-3 minutes
    When cooked to personal crispiness spoon into bowl and sprinkle sea salt
    Everyone loved them

    Reply
    • Susan Kowalski says

      August 19, 2021 at 2:39 am

      Should you flip the poataotes?

      Reply
      • Erin says

        August 19, 2021 at 7:58 am

        Nope! You don't need to.

  5. Medha says

    July 26, 2016 at 4:46 pm

    These look awesome! We always roast fingerlings for Thanksgiving, and I love the rosemary here 🙂

    Reply
  6. Karen @ Seasonal Cravings says

    July 25, 2016 at 4:33 pm

    My kids love skillet potatoes and I love a quick recipe that I can whip up on a weeknight! Yum!

    Reply
    • Erin says

      July 26, 2016 at 11:28 am

      Crispy potatoes are the best--thanks Karen!

      Reply
  7. Kelly @ Kelly Runs For Food says

    July 25, 2016 at 9:11 am

    Mmmm I love salty, crispy potatoes. I also have a pile of rosemary in my back deck, just waiting to be used!

    Reply
    • Erin says

      July 26, 2016 at 11:28 am

      No way! Then you basically HAVE to make these 😉

      Reply

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