Roasted Fingerling Potatoes with Rosemary
Roasted fingerling potatoes are one of those sides that always hit the spot. They’re simple, flavourful, and work well with just about any meal. This version uses fresh rosemary, garlic, and soft onions to bring everything together in the best way. It’s an easy weeknight option but also fits right in on a holiday table.
These potatoes roast up crisp on the outside and tender inside, and the rosemary adds such a lovely earthy flavour. It’s the kind of side you end up making again and again.
Roasted Fingerling Potatoes with Rosemary
This is a straightforward recipe that feels a little special without any extra work. The onions cook down until they’re soft and golden, and when you toss them with the hot potatoes, the flavours blend beautifully.
Ingredients
- Fingerling potatoes
- Olive oil
- Fresh rosemary
- Garlic
- Salt and pepper
- Coconut oil
- White onions
Instructions
- Heat your oven to 425°F.
- Add the potatoes to a bowl with the olive oil, rosemary, and garlic. Give everything a good toss and season with salt and pepper.
- Spread the potatoes out on a baking sheet in a single layer. Roast for about 15 minutes.
- Pull the pan out, flip the potatoes, and pop them back in until they’re golden and tender.
- While the potatoes finish, melt the coconut oil in a skillet. Add the sliced onions and let them cook slowly until they’re soft and deep golden.
- Add the onions to the roasted potatoes and toss gently before serving.
Storage
Leftovers keep well in the fridge for up to three days. Reheat in the oven or air fryer to bring back the crisp edges.
Pro Tips
- Don’t crowd the baking sheet—space helps them crisp instead of steam.
- Let the onions cook low and slow so they pick up that sweet, caramelised flavour.
- Taste and season again right before serving.
Variations
- Swap rosemary for thyme or oregano.
- Add a squeeze of lemon right before serving for a brighter flavour.
- Mix in chopped parsley or chives for extra freshness.
Roasted Fingerling Potatoes with Rosemary
Ingredients
- 1 lb fingerling potatoes
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary
- 3 cloves fresh garlic
- salt
- pepper
- 1 Tablespoon coconut oil
- 2 large white onions
Instructions
- Add the potatoes, olive oil, rosemary, and garlic to a bowl.1 lb fingerling potatoes, 2 tablespoons olive oil, 3 tablespoons fresh rosemary, 3 cloves fresh garlic
- Season with salt and pepper.salt, pepper
- Toss everything together.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 15 minutes.
- Remove the pan and flip the potatoes.
- Return to the oven and roast until golden and tender, about 10–15 minutes.
- Melt the coconut oil in a skillet over medium heat.1 Tablespoon coconut oil
- Add the sliced onions.2 large white onions
- Cook, stirring occasionally, until deep golden, about 10–15 minutes.
- Season the onions with salt and pepper.
- Add the roasted potatoes to a serving bowl.
- Add the onions on top.
- Toss gently and serve warm.
