Admittedly, I wasn’t exposed to herb roasted potatoes, or even fingerling potatoes for that matter, growing up in the Caribbean. Potatoes, or aloo as it’s sometimes called in Trinidad and Tobago, tend to be used in dishes such as Aloo Choka, Curry Aloo, Fry Aloo, and Curry Channa and Aloo. They’re also commonly added to many dishes to stretch a meal and feed more people.
These Easy Herb Roasted Fingerling Potatoes are now a regular side dish I make during the summer months when most of my cooking happens on the grill. As part of my In Season series, I enjoy highlighting ingredients at their peak, and fingerling potatoes are one I look forward to cooking with every year. They feature a delicate, crackling-crisp exterior, with rustic skins giving way to a dense, buttery, melt-in-your-mouth interior. Instead of being fluffy and dry, their flesh stays firm while becoming incredibly smooth, almost like butter or roasted chestnuts. Such an easy side dish to make, loaded with flavor and the wonderful fragrances of fresh herbs and garlic.
Ingredient Guide
Fingerling Potatoes These slender potatoes develop wonderfully crisp edges while maintaining a dense, buttery texture inside.
Sea Salt Enhances the natural flavor of the potatoes and seasons them throughout the cooking process.
Olive Oil Helps create the golden crust while carrying the flavors of the herbs and aromatics.
Rosemary Adds a woodsy, pine-like aroma that pairs beautifully with roasted potatoes.
Thyme Brings earthy herbal notes and depth of flavor.
Garlic Provides a savory foundation and aromatic richness.
Shallot Adds a mild sweetness and delicate onion flavor.
Black Pepper Contributes gentle warmth and complexity.
Lemon Juice Brightens the dish and balances the richness of the olive oil.
Chives Deliver a fresh herbal finish and a pop of color.
Shopping Made Easy
• Fingerling potatoes are often available at farmers’ markets, specialty produce stores, and larger grocery chains when in season.
• Fresh rosemary and thyme provide the best flavor for this recipe.
• Choose firm potatoes without soft spots or sprouts.
• Shallots are usually found near onions and garlic in the produce section.
• Fresh chives can often be found alongside packaged herbs.
Cooking Notes from the Kitchen
• Boiling the potatoes first ensures a creamy interior once roasted.
• A cast-iron skillet distributes heat evenly and encourages a beautiful crust.
• Smashing the potatoes creates more surface area for browning and crisping.
• Spoon some of the herb oil over the potatoes midway through roasting for enhanced color and flavor.
• Finish with the remaining sea salt while the potatoes are still hot for the best results.
Easy Herb Roasted Fingerling Potatoes
Ingredients
- 2 lbs fingerling potatoes washed
- 1 1/2 teaspoons sea salt divided
- 3/4 cup olive oil
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme leaves only
- 4 cloves garlic roughly chopped
- 1 large shallot diced
- 1/2 teaspoon black pepper
- 1/2 lemon juiced
- 2 tablespoons chives chopped
Instructions
- Give the fingerling potatoes a good scrub, as we'll be cooking them with the skin on.
- Place them in a pot, cover with water, add 1 teaspoon of the salt, and bring to a boil. While I used fingerling potatoes, any small potato will also work.
- Since we’re cooking them with the skin on, it will take about 15 to 20 minutes for them to become fully cooked.
- Drain the potatoes and place them in a baking dish or pan. I like using a cast iron skillet as I find it distributes the heat evenly, giving the potatoes a lovely crust.
- Smash the potatoes with a potato masher, pestle (as in my case), or any clean bottle you may have lying around.
- In a bowl, whisk together the olive oil, rosemary, thyme, garlic, shallot, black pepper, and lemon juice. This is the scent of my childhood. As the fresh herbs bruise while being whisked into the oil, I'm immediately taken back to Saturday evenings in Guaracara, Trinidad, when I'd harvest herbs for Mom as she prepared meats to marinate ovenight for Sunday Lunch. My tiny hands would be coated with the fragrant oils from the herbs, a scent I cherish even today as an adult.
- Drizzle the fragrant herb oil over the smashed fingerling potatoes, trying to get some of the mixture onto all of them.
- You now have the option to place them on a 500°F grill or, if you prefer to use your indoor oven, roast them uncovered at 400°F for 20 to 25 minutes.
- There’s no need to flip the fingerling potatoes as they roast. However, you can spoon or brush some of the oil from the pan over them midway through roasting. This will help develop the lovely golden color we’re after.
- As you remove the roasted potatoes from the heat, sprinkle on the remaining sea salt and top with the finely chopped chives to give us that fresh herbal finish.
