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Roasted Fingerling Potatoes Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Cuisine: American


Simple and delicious roasted fingerling potatoes, oven-fried in duck fat with parmesan and herbs.


  • 2 pounds fingerling potatoes, halved lengthwise
  • 1/4 cup grated parmesan cheese
  • 34 tablespoons duck fat (or olive oil)
  • 2 tablespoons fresh parsley, minced
  • Sea salt and ground pepper, to taste


  1. Preheat oven to 425°F.
  2. In a medium bowl, combine potatoes and 3 tablespoons of duck fat. Toss until potatoes are fully coated. Season all over with salt and pepper.
  3. Add 1 tablespoon of duck fat to a large, rimmed baking sheet and spread as best you can. Add more fat if needed however a rough thin layer is fine. Arrange potatoes with the cut side facing down on the baking sheet (this is critical for the golden crust!). Do not overcrowd.
  4. Roast potatoes for 15-20 minutes or until the cut side is golden and nicely crisped. The potatoes should easily release with a metal spatula if ready. If they’re stuck, roast them a little longer.
  5. Flip potatoes and roast for an additional 20 minutes (note, the cut side with continue to brown once flipped). Potatoes should be crispy golden and very tender.
  6. Remove potatoes from the oven and sprinkle all over with parmesan cheese and fresh parsley. Toss potatoes on the baking sheet and repeat. Let cool for 5 minutes and serve.


If you don’t want to use duck fat you can substitute with olive oil.


  • Serving Size: 1
  • Calories: 279
  • Sugar: 1.2g
  • Sodium: 307mg
  • Fat: 16.7g
  • Saturated Fat: 5.5g
  • Carbohydrates: 23.9g
  • Fiber: 2g
  • Protein: 11.3g
  • Cholesterol: 20mg

Keywords: roasted fingerling potatoes, fingerling potatoes, duck fat potatoes


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