Roasted Fingerling Potatoes with Shallots and Rosemary
Crispy roasted fingerling potatoes tossed with aromatic shallots and fresh rosemary create a golden, caramelized side dish perfect for weeknight dinners or holiday gatherings. The thin slicing ensures maximum surface area for browning while the herb-infused olive oil coating delivers rich flavor in every bite. These potatoes pair beautifully with roasted meats, grilled fish, or can stand alone as a satisfying vegetarian option.
Ingredients
- 1 pound fingerling potatoessmall red potatoes1:1vegetariangluten-free
similar texture and cooking time
- 2 tablespoons olive oil
- 3 tablespoons olive oil(optional)
- 2 large shallots
- 2 teaspoons fresh rosemary, finely chopped
- 1 ¼ teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Heat oven with rack in middle and line baking sheet with parchment paper
- 2
Thinly slice potatoes about 1/8 inch thin
- 3
Toss potatoes in olive oil in medium bowl
- 4
Thinly slice shallots and separate rings, toss into bowl with potatoes
- 5
Add rosemary, salt, and pepper to bowl and toss to evenly distribute
- 6
Spread potatoes evenly over parchment on baking sheet
- 7
Place baking sheet in oven
- 8
Bake, turning over with spatula and respreading after 10 minutes, until browned and crispy but not burned
- 9
Serve immediately
Tips
Cut potatoes uniformly for even cooking and browning
Don't overcrowd the pan - use two baking sheets if needed for proper crisping
Flip potatoes only once to avoid breaking and maintain crispiness
Good to Know
Store covered in refrigerator up to 3 days, reheat in 400F oven
Can slice potatoes and shallots up to 2 hours ahead, store covered
Serve immediately while hot and crispy for best texture
Common Mistakes
Don't skip the parchment paper to avoid sticking
Cut consistently thin to avoid uneven cooking
Don't flip too early or potatoes may break apart
Substitutions
similar texture and cooking time
FAQ
Can I use different types of potatoes?
Yes, small red or Yukon potatoes work well. Avoid russets as they may fall apart when sliced thin.
What if my potatoes aren't getting crispy enough?
Increase oven temperature to 450F and ensure potatoes are in single layer without overcrowding the pan.
How long will these keep in the refrigerator?
Roasted potatoes stay fresh for 3-4 days covered in the refrigerator, though they're best reheated in the oven.