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Jun 4, 2022

Roasted Fingerling Potatoes with Shallots and Rosemary

These roasted fingerling potatoes with shallots and rosemary are a wonderful crisp-tender treat. They are the perfect side dish for a steak dinner. 

Roasted Fingerling Potatoes with Shallots and Rosemary in a bowl.


These potatoes are kind of a cross between potato chips and scalloped potatoes. They are crispy on the edges and tender in the middle. These are always a big hit as a side dish for my favorite steak

Steak without potatoes? That's kind of like turkey without gravy. There's something about potatoes. They call my name. I'll even admit to having a bag of Tater Tots in my freezer at all times for breakfast burrito emergencies. 

Roasted Fingerling Potatoes with Shallots and Rosemary in a bowl after roasting.


Potatoes are one of life's pleasures. That's why the Justice for Potatoes League commercials make me smile. As Julia Child said, "everything in moderation, including moderation."

There are so many ways you can prepare potatoes, including mashed, scalloped, baked, and fried.... and of course, with cheese. And don't forget potato bread and flatbread

How to Make these Roasted Fingerling Potatoes:

This potato dish consists of thinly sliced fingerling potatoes tossed in olive oil, sliced shallots, rosemary, and salt and pepper, all tossed together and roasted in the oven until browned and crispy. 

Roasted Fingerling Potatoes with Shallots and Rosemary ingredients.


This is an updated post from November, 2013 and updated June, 2022. 

The first time I made these roasted fingerlings, I used an assortment of potatoes that were all different colors and clearly long and narrow. For this updated post, I'm pretty sure the store padded the bag of potatoes with mini red potatoes. Fingerling potatoes comes in mutiple colors, so if you can find a blend, your dish will be super pretty. 

However, if you can't find a good blend of colors, don't sweat it. This dish works well with any small potato. Just slice the potatoes and toss them with olive oil, shallots, rosemary, and salt, and spread them out over a parchment lined baking sheet. 

Roasted Fingerling Potatoes with Shallots and Rosemary spread on a baking sheet before baking.


To slice the potatoes, I used a V-Slicer. It's super easy to set up and was perfect with these little tiny potatoes. The potatoes are super small and long, and using a slicer made slicing them way easier than trying to do it with a knife.

However, slicing these potatoes by hand, while being time-consuming, is pretty easy for those with good knife skills. 

Once you've evenly sliced your potatoes, toss them with the olive oil, rosemary, and sliced shallots. As far as slicing the shallots goes, accuracy and uniformity are not that big of a deal. Just make sure they are sliced around 1/8 to 1/4 inch thick. 

Roasted Fingerling Potatoes with Shallots and Rosemary tossed in a bowl before baking.


Just toss the sliced potatoes, shallots, rosemary, salt, and pepper together in a half sheet pan and bake everything for about 30 minutes, flipping everything about half way through the baking time. 

You will have the crispiest potatoe side dish ever ready to serve your guests. Plus, you will love the combination of the shallot and rosemary flavors. 

I have a rosemary bush in the back patio (we don't have much of a backyard) that would take over everything if we didn't cut it back. I'm always looking for recipes that use rosemary. Some of my favorites include sourdough rosemary bread, rosemary cashews, rosemary Parmesan crackers, and potato rosemary focaccia

If you have room, give growing it a try. It's so easy. I've also been super lucky with chives, sage, parsley, and basil, but no herb is more indestructable in my garden than rosemary. 

I do have that giant aloe vera that grew from a teeny tiny plant and now has fat three-foot leaves, but it probaby can't be classified as an herb.... it's just great for the many times when I burn myself in the kitchen. 


Roasted Fingerling Potatoes with Shallots and Rosemary in a bowl with a spoon.


Once you've tossed the potatoes with all of the ingredients, place them in the oven and bake them, turning them once with a spatula so that they get nicely browned all over. 

The oven heat is set at 425 degrees F, which is pretty high, so be sure to keep an eye on the potatoes to make sure they don't burn. 

We loved these potatoes so much!

Roasted Fingerling Potatoes with Shallots and Rosemary close up with a spatula.


More Great Steak Dinner Potato Side Dishes: 

Creamy Garlic Mashed Potatoes

Crock Pot Loaded Baked Potatoes

Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks

Mashed Potato Casserole

Colcannon


Additional Steak Dinner Side Dishes:

Individual Baked Macaroni and Cheese

Roasted Cipollini Onions

The Wedge Salad

Creamed Spinach Gratin

Zucchini and Tomato Gratin



Roasted Fingerling Potatoes with Shallots and Rosemary in a red checkered paper lined bowl.


It's National Steakhouse month and the Sunday Funday group is also sharing recipes for steakhouse-style dishes! There are some great ideas here for serving for Father's Day dinner!

 

Roasted Fingerling Potatoes with Shallots and Rosemary in a bowl.



Roasted Fingerling Potatoes with Shallots and Rosemary

Roasted Fingerling Potatoes with Shallots and Rosemary
Yield: 4 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
These roasted fingerling potatoes with shallots and rosemary are a wonderful crisp-tender treat. They are the perfect side dish for a steak dinner.

Ingredients

  • 1 pound fingerling potatoes
  • 2 to 3 tablespoons olive oil
  • 2 large shallots
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Instructions

  1. Heat the oven to 425 degrees F with a rack in the middle and line a baking sheet with parchment paper.
  2. Thinly slice the potatoes about 1/8 inch thin.
  3. Toss the potatoes in the olive oil in a medium bowl.
  4. Thinly slice the shallots (1/8 to 1/4 inch thin) and separate the rings. Toss them into the bowl with the potatoes.
  5. Add the rosemary, salt, and pepper to the bowl and toss to evenly distribute.
  6. Spread the potatoes evenly over the parchment on the baking sheet.
  7. Place the baking sheet in the oven.
  8. Bake the potatoes for 25 to 35 minutes, turning them over with a spatula and respreading them after 10 minutes, until browned and crispy (but not burned).
  9. Serve immediately.

Nutrition Facts

Calories

174.98

Fat (grams)

8.88

Sat. Fat (grams)

1.25

Carbs (grams)

22.24

Fiber (grams)

3.04

Net carbs

19.21

Sugar (grams)

1.87

Protein (grams)

2.65

Sodium (milligrams)

735.29

Cholesterol (grams)

0
potatoes, fingerling
Side Dish
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Adapted from Fine Cooking Magazine






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  1. Oh, these potatoes sound delicious! Yum!

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    Replies
    1. They are really good. I'm not just saying this!

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  2. Those potatoes look amazing!!! My stomach is rumbling here and demanding fried potatoes and onions for breakfast now LOL. Perfect side dish for a grilled steak and love that they turned out so crisp in the oven.

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  3. I could gorge on these potatoes!

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  4. You've done it again... I am drooling..... no doubt I will be making these soon! Here's to hoping I will keep all my fingers intact (I have intense fear of those slicers)

    ReplyDelete
    Replies
    1. Me too! I always use the tool that you use to run the food back and forth. P.S. Thanks!

      Delete

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